Hamam Mahshi

Hamam Mahshi, Step by Step

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1. Soften the chopped onion in the butter (or olive oil) 8 minutes, add the freekeh and turn it for 2 minutes, then stir in the allspice, cinnamon and salt. Take off the heat — the grain stays mostly raw.

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2. Stuff each pigeon about two-thirds full with the freekeh mixture. It expands, so do not pack it. Close the cavity with a cocktail stick.

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3. Put the birds in a pot with the poaching onions, whole spices, bay, peppercorns, salt and water.

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4. Bring to a bare simmer and poach gently 55 minutes, until the legs are tender and the freekeh inside has cooked through.

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5. Lift the birds out carefully and pat them dry. Reserve the broth for serving.

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6. Heat the oven to 230°C / 450°F. Brush the pigeons with the melted butter (or olive oil) and the cumin.

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7. Roast 15 minutes until the skin is crisp and deep brown. Rest 5 minutes and serve with a little broth and lemon.

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Related guide: Ingredient substitutions.

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Tips for Making Hamam Mahshi

• Poach first, roast second. Roasting from raw dries the breast.
• Two-thirds full — freekeh swells and will split the bird.
• Dry the skin before it goes in the oven.

What to Serve with Hamam Mahshi

• Torshi
• Salata baladi
• A bowl of the broth

Sides from the same cuisine on this site: Egyptian Rice with Vermicelli, Eish Merahrah, Roz Mermah.

Keeping and Reheating

Refrigerated for 2 days. Reheat at 200°C / 392°F for 12 minutes. Do not freeze — the stuffing goes claggy.

Nutrition per Serving

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.

Dairy-free when made with olive oil rather than butter.