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The Pigeon:

The Brown Sauce:

  • Butter 100.0 g
  • Flour 100.0 g
  • Nutmeg 2.0 g
  • Black pepper 10.0 g

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.



  1. 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.
  2. 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.
  3. Tip:

    • For a crispy skin, you can pan sear the pigeon after taking it out of the stock.