hamam mahsi

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Hamam Mahsi is an Egyptian delicacy of pigeons stuffed with spiced fereek or rice, then simmered in a fragrant broth. Once tender, the birds are pan-fried in ghee or oil until the skin is mahogany brown and perfectly crispy.

Ingredients

• 4 Pairs of pigeons (Hamam), thoroughly cleaned
• 2 cups Fereek (cracked green wheat) or rice, 1 large onion (minced)
• Boiling water, 1 onion, cardamom pods, bay leaves, and mastic
• 3 tbsp Ghee or oil for deep-frying

Steps

1. Sauté minced onion and pigeon giblets in butter, then stir in soaked fereek (or rice) with cinnamon and allspice until half-cooked.
2. Stuff the pigeons loosely through the neck and cavity to allow the grains to expand, then secure the openings with toothpicks or twine.
3. Simmer the stuffed birds in boiling water with cardamom and bay leaves for 40 minutes until the meat is tender.
4. Fry the drained pigeons in hot ghee or oil until the skin is mahogany brown and perfectly crispy all over.