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Try SavoraHalal Hamam Mahshi (Stuffed Pigeon)
A traditional Middle Eastern delicacy, Hamam Mahshi features tender pigeon stuffed with flavorful spiced firik (cracked green wheat). This Halal version substitutes any non-Halal ingredients to create a truly authentic and delicious experience. The pigeons are poached to perfection and then deep-fried for a satisfyingly crispy finish. A true gourmet comfort food!
Ingredients
- Pigeons4
- Firik (cracked green wheat)1 cup
- medium, finely chopped Onion1
- Ground cumin1 teaspoon
- Ground coriander1 teaspoon
- Ground cinnamon1/2 teaspoon
- Allspice1/4 teaspoon
- Olive oil2 tablespoons
- Chicken broth (Halal)4 cups
- Salt1 teaspoon
- Black pepper1/2 teaspoon
- cups, for frying Vegetable oil3
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Learn MoreMethod
Prepare the Firik: Rinse the firik under cold water until the water runs clear. Set aside.
Sauté Aromatics: In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
Spice the Firik: Add the cumin, coriander, cinnamon, allspice, salt, and pepper to the pan. Cook for another minute until fragrant.
Combine and Cook: Add the rinsed firik to the pan and stir to coat with the spices. Pour in 2 cups of Halal chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 20-25 minutes, or until the firik is tender and the liquid is absorbed. Let cool slightly.
Prepare the Pigeons: Clean the pigeons thoroughly, removing any remaining feathers or innards. Rinse well.
Stuff the Pigeons: Gently stuff each pigeon with the cooked firik mixture. Do not overstuff, as the firik will expand during cooking. Secure the openings with toothpicks or by tying the legs together with kitchen twine.
Poach the Pigeons: In a large pot, bring the remaining 2 cups of Halal chicken broth to a boil. Carefully place the stuffed pigeons in the boiling broth. Reduce heat to low, cover, and simmer for about 45-60 minutes, or until the pigeons are cooked through and tender.
Cool and Dry: Remove the pigeons from the broth and let them cool slightly. Pat them dry with paper towels.
Deep Fry: In a deep fryer or large pot, heat the vegetable oil to 350°F (175°C). Carefully lower the pigeons into the hot oil and deep fry for 5-7 minutes, or until golden brown and crispy. Fry in batches if necessary to avoid overcrowding the pot.
Drain and Serve: Remove the fried pigeons from the oil and place them on a wire rack to drain excess oil. Remove toothpicks or twine before serving.
Serve hot and enjoy this Middle Eastern delicacy!
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