Hamam Mahshi Recipe (Egyptian style stuffed pigeon)

Here is a traditional Egyptian recipe by member of our community Sarah Amin, where she blogs on Mycitymylondon. Mother of one & fashion Guru/blogger who still finds the time to create some delicious dishes. Thank you for sharing this one with us.

Two pigeons/quail

1 onion

4 bay leaves

4-5 whole peppercorns

For the stuffing:

1/2 cup of rice

A handful of almond nuts

Salt and pepper to taste

A handful of chopped chicken liver

1 Onion grated

1-2 teaspoon of ground cinnamon

Method:

1-Soak your pigeon in water with some salt and vinegar for about 10 minutes

2-Rinse them and take out the insides. You can throw away or pan fry them

3-Boil your rice for about 5-10 minutes until half-cooked and drain them

4-In the meantime blanch your almond nuts in water for 5 minutes and remove the outer skin (optional), you could just chop it up

5-Put the rice in a bowl with the grated onion, chopped chicken liver, cinnamon, nuts and season to taste

6-Carefully stuff the pigeon, you don’t want to rip the skin, try to get in as much rice as you can and seal with a kebab stick or tooth pick

7-Place in your baking tray with an onion cut in half on either side with the bay leaves and peppercorn. Any rice left over can be added to the dish and cooked with it

8-Smear some butter over the skin of the pigeon and cover with foil and cook for about 45 minutes at 170 degree Celsius.

When they look done, remove from the tray and place on the serving plate.

* the real Egyptian way is to pan fry the pigeon in some butter for a couple of minutes until the skins are brown, but I skipped this step

You can tuck in with a side salad or whatever takes your fancy. I made some tahini sauce using 3 tablespoons of tahini, some water and lemon juice with salt and pepper to taste. *you can add one crushed garlic to the mix.