Egyptian Stuffed Pigeon (Hamam Mahshi)Egyptian
PlateMap recipe · #107

Egyptian Stuffed Pigeon (Hamam Mahshi)

Young pigeons stuffed with freekeh cooked in ghee and onion, simmered with cardamom and bay leaves, then roasted until the skin is deep golden. An Egyptian dish for guests and family occasions.

135minutes
4Servings
hardDifficulty
Jump to ingredients & method
Execution guide

Method

Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.

Shows the steps one at a time, with a timer for each timed step.

0 / 6done
Set up your tools

Heavy skillet, Saucepan or pot, Oven and tray, Sharp knife and board

Before the heat goes on

Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.

  1. 01

    Cleaning

    10 minutes

    Rinse the pigeons inside and out, rub them with the cut lemon and salt, and rinse them again.

    Success cue

    The skin is clean with no feathers left.

  2. 02

    Soaking the freekeh

    15 minutes

    Soak the freekeh in water for 15 minutes, then drain it.

    Success cue

    The grains look plump and clean.

  3. 03

    Freekeh stuffing

    18 minutesMedium heat

    Melt 20 g of the ghee in a pan and fry half of the chopped onion for 5 minutes. Add the freekeh, some of the salt and the black pepper, stir for 2 minutes, then add 300 ml of the water and cook on low heat for 10 minutes until it is half cooked.

    Success cue

    The water is absorbed and the grains are still firm.

  4. 04

    Stuffing

    15 minutes

    Fill the pigeons with the freekeh, without packing it, and close the openings with a toothpick.

    Success cue

    The birds are full but still soft to press.

    Watch out

    Wash your hands, board and knife well after handling raw poultry.

  5. 05

    Simmering

    50 minutesGentle simmer

    Put the pigeons in a pot with the rest of the onion, cut in quarters, the cardamom, bay leaves, cinnamon and the rest of the water. Bring to a boil, skim the foam, then cover and simmer for 45 minutes until tender.

    Success cue

    A leg moves easily at the joint.

    Watch out

    The meat and the stuffing in the center must reach 74°C.

  6. 06

    Roasting

    25 minutesOven heat

    Lift out the pigeons and pat them dry. Heat the oven to 220°C, brush the pigeons with the rest of the ghee and roast them for 15 to 20 minutes until the skin is deep golden.

    Success cue

    The skin is deep golden and crisp.

PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.

Cooking tips

Extra tip

Half-cooking the freekeh before stuffing keeps it from drawing the juices out of the meat as it swells.

  • • Choose young, plump pigeons; older birds stay tough.
  • • Strain the cooking broth and serve it as a soup on the side.

Common mistakes

  • • Packing the stuffing tightly, so it stays hard in the center.
  • • Boiling the pigeons hard, which tears the skin.

Serving ideasServe with the strained broth, a green salad and pickles.

Potential allergens

Milk

Compound ingredients vary by product; check labels and possible cross-contact.

Frequently Asked Questions

Can I use rice instead of freekeh?

Yes. Use the same weight of Egyptian rice and cook it for only 5 minutes before stuffing, since rice softens faster.

Can I grill the pigeons instead of roasting them?

Yes. After simmering, grill them over medium coals for 4 to 5 minutes per side until the skin is crisp.

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