Stuffed Pigeon
It is impossible to imagine an Egyptian Ramadan table without pigeon “Hamam Mahshi”. This dish is viewed as a delicacy. It's the bird you cook when you want to impress your guests. View recipe here.

Ingredients
Stuffed Pigeon
−
+
E£16000.0
The Pigeon:
Water
/l
2.0 l
0%
Knorr Professional Arabic Spices Mix (6x700g)
/g
10.0 g
0%

Knorr Chicken Stock Powder (6x1.1Kg)
/g
30.0 g
0%

Bay Leaves
/pc
3.0 pc
0%
Cardamom
/pc
3.0 pc
0%
Ghee
/g
150.0 g
0%
Onion, chopped
/g
300.0 g
0%
Tomato paste
/g
200.0 g
0%
Fresh tomato juice
/g
300.0 g
0%
Short grain rice, half cooked
/g
300.0 g
0%
Pigeons
/pc
4.0 pc
0%
The Brown Sauce:
Butter
/g
100.0 g
0%
Flour
/g
100.0 g
0%
Nutmeg
/g
2.0 g
0%
Black pepper
/g
10.0 g
0%
/
The Pigeon:
-
Water 2.0 l
-
Bay Leaves 3.0 pc
-
Cardamom 3.0 pc
-
Ghee 150.0 g
-
Onion, chopped 300.0 g
-
Tomato paste 200.0 g
-
Fresh tomato juice 300.0 g
-
Short grain rice, half cooked 300.0 g
-
Pigeons 4.0 pc
The Brown Sauce:
-
Butter 100.0 g
-
Flour 100.0 g
-
Nutmeg 2.0 g
-
Black pepper 10.0 g
Preparation
-
The Pigeon:
- Make the chicken stock using 2L of water and 30g of Knorr Chicken Stock Powder. Bring to a boil, addKnorr Arabic Spices Mix, the bay leaf and cardamom.
- In a large sauté pan, add the ghee and sauté the onion on medium low heat.
- Add the tomato paste, cook for 1 minute, then add the tomato juice and cook for 5 more minutes.
- Add the rice and cook for 3 minutes. Add a little bit of the chicken stock.
- Adjust the seasoning and add 6 grams of black peppers (not the full quantity).
- Stuff each pigeon's cavity and under the skin. Be careful and don't over stuff it because the rice will double in size while cooking.
- Place the stuffed pigeons in the stock, it will take around 15 minutes to cook.
- Pull the pigeons out of the stock and let them rest.
- Strain the stock and retain 1L to make the brown sauce.
-
The Brown Sauce:
- Melt the butter and add the flour. Keep stirring to reach blonde roux. Add 1L of strained stock slowly and keep whisking until the sauce is silky. Add a pinch of nutmeg.
- Serve it with the Pigeon.
-
Tip:
- For a crispy skin, you can pan sear the pigeon after taking it out of the stock.