📝 About This Recipe
Hamam Mahshi is the crown jewel of Egyptian celebratory cuisine, a dish once reserved for royalty and now a beloved staple for weddings and special occasions. Tender, young pigeons are meticulously stuffed with 'Freekeh' or rice infused with cinnamon, allspice, and the rich depth of sautéed giblets. The result is a magnificent contrast of crispy, golden-brown skin and a fragrant, melt-in-your-mouth savory filling that captures the soul of Cairo's bustling kitchens.
🥗 Ingredients
The Poultry
- 4 pieces Pigeons (Squab) (whole, cleaned, with neck skin intact)
- 2 tablespoons Lemon juice (for cleaning)
- 1 tablespoon Coarse salt (for cleaning)
The Fragrant Stuffing
- 1.5 cups Cracked Green Freekeh (rinsed and soaked for 30 minutes; may substitute with Egyptian short-grain rice)
- 4 sets Pigeon Giblets (hearts and livers finely chopped)
- 1 large Yellow Onion (grated or very finely minced)
- 3 tablespoons Ghee or Clarified Butter (authentic Egyptian Samna is preferred)
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Allspice
- 1 teaspoon Black Pepper (freshly cracked)
- to taste Salt
- 1 cup Boiling Water (to par-cook the grain)
The Poaching Broth
- 1 medium Onion (quartered)
- 1 medium Carrot (sliced)
- 4 pieces Cardamom Pods (lightly crushed)
- 2 pieces Bay Leaves
- 2 small pieces Mastic Tears (optional, for authentic aroma)
The Finish
- 2-3 tablespoons Ghee (for pan-frying)
- 2 tablespoons Milk (to brush on skin for even browning)
👨🍳 Instructions
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1
Clean the pigeons thoroughly by rubbing them with salt, flour, and lemon juice. Rinse under cold water and pat extremely dry with paper towels. Carefully loosen the skin from the breast meat using your finger, creating a pocket for the stuffing, being careful not to tear the delicate skin.
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2
In a medium skillet, melt 3 tablespoons of ghee over medium-high heat. Add the grated onion and sauté until translucent and just beginning to turn golden.
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3
Add the chopped livers and hearts to the skillet. Brown them for 3-4 minutes until they are no longer pink.
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4
Stir in the soaked and drained Freekeh (or rice). Toast the grain with the onions and giblets for 5 minutes, ensuring every grain is coated in ghee. Season with cinnamon, allspice, salt, and plenty of black pepper.
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5
Pour in 1 cup of boiling water. Cover and simmer on low heat for about 10-12 minutes until the water is absorbed but the grain is only half-cooked (al dente). Spread the mixture on a plate to cool completely before stuffing.
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6
Once the stuffing is cool, begin filling the pigeons. Start by stuffing the neck cavity loosely (the grain will expand), then stuff the body cavity, and finally slide a small amount under the loosened breast skin.
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7
Secure the pigeons: Tuck the wings behind the back and cross the legs, inserting them into the small slit near the tail or tying them with kitchen twine to keep the stuffing inside.
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8
Bring a large pot of water to a boil. Add the quartered onion, carrot, cardamom, bay leaves, mastic, salt, and pepper.
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9
Gently lower the pigeons into the boiling water, breast side up. Once the water returns to a boil, reduce heat to low and simmer gently for 40-50 minutes. Do not boil vigorously or the skin may burst.
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10
Carefully remove the pigeons from the broth and drain in a colander. Let them air-dry for 10 minutes; this is the secret to crispy skin.
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11
Lightly brush the skin of each pigeon with a little milk. This ensures a deep, mahogany-gold color when frying.
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12
In a deep frying pan, melt 3 tablespoons of ghee. Fry the pigeons over medium-high heat, turning frequently, until they are deep golden brown and crispy on all sides (about 5-8 minutes total).
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13
Drain on paper towels for a minute, then serve immediately while piping hot.
💡 Chef's Tips
Always use young pigeons (squab) as they are much more tender than older birds. Never overstuff the birds; the grain needs room to expand during cooking or the skin will explode. If the neck skin is too short to tie, use a toothpick to seal it shut before poaching. For the most authentic flavor, use Freekeh (smoked green wheat) rather than rice; its nutty, smoky notes are traditional. Save the poaching broth! It is incredibly flavorful and makes an excellent base for Molokhia or a simple vermicelli soup.
🍽️ Serving Suggestions
Serve on a large bed of the remaining stuffing (cook extra grain separately to serve as a side). A side of hot, garlicky Molokhia soup is the most traditional accompaniment. Pair with a crisp, refreshing Salata Baladi (Egyptian diced salad with lime and cumin). Serve with a bowl of plain yogurt or a tahini dip to balance the rich, spiced meat. A glass of chilled hibiscus tea (Karkadeh) provides a perfect floral contrast to the savory spices.