Egyptian Hamam Mahshi (Stuffed Pigeon)

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Cook the freekeh or rice with onion in 1 tablespoon ghee for 5 minutes; season and cool.

Ingredients quick view

2 cleaned pigeons

3/4 cup freekeh or Egyptian short-grain rice, rinsed

1 small onion, finely chopped

2 tablespoons ghee

1/2 teaspoon cinnamon

1/2 teaspoon allspice

Salt and black pepper

4 cups chicken stock

1 bay leaf

Cardamom pods

Leave expansion room in the cavity.

Freekeh gives the especially traditional nutty filling.

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