Hamam Mahshi with rice
This recipe is usually made in Ramadan as a main dish and all people love it. In addition to the high nutritional value of this dish, it is super tasty and making it is not as difficult as it may appear.
- 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
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!