The Unusual Stuffed Birds, Every Egyptian Is Obsessed With
Recipe Overview
Overview
This recipe for stuffed pigeon, or ‘hamam mahshi’, is a true Egyptian delicacy that combines rich flavors with traditional cooking methods. The star of the dish is the pigeon itself, which is cleaned and stuffed with a fragrant rice mixture that includes spices like cardamom and nutmeg, as well as dried mint for a unique herbal note. The process begins with careful cleaning of the pigeons to ensure they are safe to eat, which is an important step that many overlook.
Once cleaned, the pigeons are stuffed with the rice mixture and sealed to prevent the filling from escaping during cooking. The next step involves simmering the pigeons in a flavorful stock made from aromatic spices and vegetables, which not only tenderizes the meat but also creates a rich broth that can be used in other dishes. After simmering, the pigeons are fried to achieve a crispy, golden skin that contrasts beautifully with the tender, flavorful rice inside.
This dish is perfect for special occasions, especially during Ramadan, when families gather to enjoy traditional meals together. The combination of crispy skin and herby rice makes for a delightful culinary experience that is both comforting and impressive. Whether you’re familiar with pigeon or trying it for the first time, this recipe is sure to impress your guests and bring a taste of Egypt to your table.
Recipe Details
Steps & Tips
Clean the pigeons by giving them a bath in room temperature water with vinegar.
Tip: Wash poultry in a way that minimizes the risk of spreading dangerous bacteria.
Fill a bowl with water and vinegar, rinse the offal, and drain.
Wash 350g of medium grain rice at least three to four times until the water runs clear.
Tip: Wash rice until the water runs clear to remove excess starch.
Dice a medium onion into extremely small pieces.
Chop the liver or offal into very small pieces.
Melt 30g of butter in a pan, then sauté the diced onion until translucent.
Add the chopped offal to the pan and stir briefly.
Sprinkle salt, black pepper, ground cardamom, and nutmeg over the mixture.
Tip: Crush dried mint in your palms to release its flavor before adding to the rice.
Toast the stuffing for 2 minutes until it smells delicious.
Divide the rice mixture into equal portions for stuffing the pigeons.
Tuck the wings of the pigeon and create a pocket for the filling.
Seal the pigeons to prevent rice from falling out during cooking.
Place a stock pot on high heat and add clarified butter or vegetable oil.
Add chopped onion, bay leaves, cardamom pods, and black peppercorns to the pot.
Pour in 3 to 4 liters of water and 1 tablespoon of salt, then bring to a boil.
Slowly lower the pigeons into the boiling stock.
Tip: Slowly lower pigeons into boiling water to prevent them from filling up with too much water.
Use a strainer to skim off any scum that rises to the surface.
Tip: Use a napkin or kitchen towel over the stock to catch impurities for a clearer broth.
Turn the heat to medium-low and simmer for 45 minutes.
Take the pigeons out of the pot with a slotted spoon and set aside.
Tip: Don't worry if the skin bursts; it can add an incredible level of crunchiness.
Strain the stock to remove aromatics and loose rice.
Let the pigeons cool for about 10 minutes.
Pat each pigeon dry with kitchen towel to prevent splattering.
Heat vegetable oil in a frying pan to a depth of about 1 cm.
Fry the pigeons breast side down for about 60 seconds.
Remove the fried pigeons and transfer them to a paper towel-lined tray.
Tip: Bursting skins can lead to a crunchiness that is hard to resist.
Serve the crispy pigeons while they are hot.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
Got a Recipe Question? Ask Away!
Interesting Tidbits
- •Pigeons used in this recipe are smaller, free-range birds that are more flavorful than city pigeons.
- •The rice stuffing is seasoned with spices like cardamom and nutmeg, along with dried mint for added flavor.
- •Cleaning poultry properly is crucial to minimize the risk of spreading bacteria.
- •The stock made from boiling the pigeons is rich and flavorful, often used in traditional Egyptian dishes.
