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
The Pigeon:
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Water 2 l
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Bay Leaves 3 pc
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Cardamom 3 pc
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Ghee 150 g
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Onion, chopped 300 g
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Tomato paste 200 g
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Fresh tomato juice 300 g
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Short grain rice, half cooked 300 g
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Pigeons 4 pc
The Brown Sauce:
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Butter 100 g
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Flour 100 g
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Nutmeg 2 g
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Black pepper 10 g
Preparation
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The Pigeon:
- Make the chicken stock using 2L of water and 40g of Knorr Chicken Stock Powder. Bring to a boil, add 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.
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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.
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Tip:
- For a crispy skin, you can pan sear the pigeon after taking it out of the stock.
