Egyptian Stuffed Pigeon (Hamam Mahshi)

Though there are many urbanites the world who would like to limit the pigeon population, it is a difficult commodity to come by if you are not Egyptian. Cornish hens with giblets may be substituted for pigeon.

• 4 pigeons or Cornish hens, with giblets.
• 2/3 cup butter
• 10 scallions, chopped
• Salt to taste
• Freshly milled black pepper
• 1/2 cup coarse cornmeal,
• 1 tablespoon mint, chopped
• 1 1/2 cups water,
• 2 1/2 cups chicken stock

METHOD

Chop giblets. Melt 1/3 cup butter in a medium skillet. Cook over medium heat, chopped giblets, green onions, salt and pepper. Stir occasionally until giblets are browned. Stir in cornmeal and mint.

Rub the cavity of each bird with salt and pepper. Stuff each bird with 2 tablespoons cornmeal mixture. Pull loose skin over cavity - secure with wooden or metal picks. Place birds in stovetop casserole. Set remaining stuffing aside.

Preheat oven to 400 F. Melt remaining 1/3 cup butter - brush over stuffed birds. Add water to dish - bring to a boil on stove. Cover and place in oven. Bake 50 minutes or until tender - basting birds every 10 minutes with pan drippings.

In a medium saucepan, bring stock or broth to a boil - add remaining cornmeal stuffing. Bring to a second boil. Cover and simmer 30 minutes. Serve with baked birds.

Serves: 4

Recipe from www.inmamaskitchen.com

Contributor: Elinoar Moore

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