Hamam Mahshi
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Loading... - Khalil Brahimi
- 11 Apr 2023
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Egyptians have kept pigeons, also known as squab, since ancient times, and their mud brick pigeon lofts dot the skyline up and down the Nile. One of their favorite ways of serving pigeon is stuffed with cracked wheat and gently braised as hamam mahshi (ha-MAM mah-SHEE).
A green cracked wheat called freekeh is used most often, but bulgur wheat can be used too. (You'll also find freekeh spelled fireek, farik, frikeh, freeky, or freek. Kind of fun, huh?)
Ingredients
Squabs with giblets -- 4 (1-pound)
Lemon, juice only -- 1
Salt and pepper -- to season
Butter or oil -- 3 tablespoons
Onions, finely chopped -- 2
Ground cinnamon -- 2 teaspoons
Method
Preheat oven to 350°F. Chop the giblets finely and set them aside. Squeeze the lemon juice over the squabs, season them inside and out with salt and pepper and set aside.
Heat the butter or oil in a large skillet or saute pan over medium flame. Add the onions, chopped giblets and cinnamon and saute until the onions are cooked through and translucent, 7 or 8 minutes.
Drain the bulgur or freekeh and squeeze out any extra moisture. Stir the bulgur or freekeh and the mint, parsley and salt and pepper into the onions. Remove from heat and stuff about 1/4 cup of the cracked wheat mixture into each squab. Set the remaining cracked wheat mixture aside.
Sew the body cavity of each squab closed with a trussing needle and tie the legs together. Place the squabs, breast-side up in a large casserole dish or ovenproof pot. Pour 2 cups of the chicken stock over them and cover tightly with a lid or aluminum foil. Read More…
