Hamam Mahshi (حمام محشي)

Hamam Mahshi is a captivating Middle Eastern dish that showcases stuffed pigeon, a delicacy often savored on special occasions. This recipe involves tenderizing the pigeon and filling it with a savory mixture of rice, nuts, and spices before roasting it to achieve a succulent and aromatic result. The intricate blend of flavors and the unique texture of the dish make Hamam Mahshi an intriguing option for adventurous eaters looking to explore traditional Middle Eastern cuisine.

Ingredients

• 4 whole pigeons, cleaned and gutted
• 1 cup long-grain rice, rinsed and drained
• 1/2 cup almonds, chopped
• 1/4 cup pistachios, chopped
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/4 tsp ground nutmeg
• 1/4 cup olive oil
• 2 cups chicken broth

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the rice, almonds, pistachios, onion, garlic, cinnamon, allspice, and nutmeg.
3. Stuff each pigeon with the rice mixture and truss the legs to keep the stuffing in place.
4. Heat olive oil in a large oven-safe skillet over medium heat. Brown the pigeons on all sides, approximately 5 minutes per side.
5. Pour chicken broth over the pigeons, ensuring they are partially submerged. Cover the skillet tightly with a lid or foil.
6. Transfer the skillet to the preheated oven. Roast for 1 hour, basting the pigeons every 20 minutes with the pan juices.
7. After 1 hour, remove the cover and continue roasting for another 30 minutes until the pigeons are golden brown and cooked through to an internal temperature of 165°F (75°C).
8. Let the pigeons rest for 10 minutes before serving, allowing the juices to redistribute. Serve the Hamam Mahshi hot, drizzled with the pan juices.

Keywords: Exotic, Roasted, Stuffed, Savory

Spice Rack: Cinnamon, Allspice, Nutmeg

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