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Hamam Mahshi (Stuffed pigeons) is a dish you probably won’t see in many other places in the world.
Pronounced as ha-MAM mah-SHE bee boor-GHOUL, this dish is one of the delicacies of Egypt, where villagers along the Nile River raise pigeons. The stuffing is baked separately and served alongside the pigeon.
Origin of Haman Mahshi
It is said that the Egyptians knew mahshi during the period of the Ottoman rule of Egypt, and it was called at the beginning.
Hamam Mahshi is originally a Turkish dish, and it has many names in other countries such as the Levant, Iraq, and Turkey, the stuffed mixture differs from one country to another, but the authentic Egyptian added its flavor to it.
Although mahshi started from a different beginning than what we see now, however, with what the Egyptians added to it, it has become the throne of Egyptian and Arab dishes as well.
Stuffed hamam is served on the Egyptian table accompanied by molokhia and cooked with it a kind of meat or pigeon.
It was distinguished by the Egyptians adding spices and vegetables to the rice mixture inside, which is what is called the “secret” of the Egyptian hamam mahshi.
Hamam Mahshi Recipe
The pigeons are first boiled and then stuffed either with spicy rice or grits along with onions and tomato sauce.
Then, the pigeons are either deep-fried or baked in the oven. This dish certainly has loads of fat and carbs, but the experience is worth it.
Some restaurants add something special to the rice or grit stuffing – the pigeon’s internal organs!
Yes, you read that right. You may find the kidneys and heart within the rice, only if you are lucky.
Set the fork and knife aside – you can only enjoy this dish using your bare hands!
Hamam Mahshi with rice
Ingredients
- 1 Cup of rice
- 4 Medium pigeons
- 1 Medium finely chopped onion
- 1/4 Teaspoon of ground cinnamon
- 1 Pinch of salt
- 1 Pinch of gound pepper
- 1 Pinch of nutmeg
- 2 Grains of cardamom
- 2 Bay Leaves
- 1/2 Teaspoon of mixed spices
- 1/2 Cup of mixed nuts
- 2 Tablespoons of ghee
Instructions
- Wash the pigeons very well and soak in salt and in flour to ensure it is clean; then rinse very well with water well
- Cook the rice into the water for about 10 minutes on a medium-high heat
- Fill the pigeons with the prepared stuffing; but make sure not to overfill it
- Bring a saucepan filled with water to boiling with the bay leaves; cardamom, salt, pepper, and cinnamon sticks, then put the pigeons in it for half an hour or until it is completely done.
- Make sure not to overcook so that you don't risk the skin fall
- Remove the pigeon from the soup and braise it in the ghee on both sides, and sprinkle it with salt; pepper.
- Serve and enjoy your dish!
