Hamam mahshi (braised pigeons with crushed wheat stuffing)
8 t butter,1/4 pound stick
1/2 c onion,finely chopped
1 pigeon giblets,finely chop
2 1/2 c fireek,(coarsely crushed
1 ,green wheat grains)
2 t mint,fresh,finely cut or
1 ,1 ts. dried mint, crumble
1 1/2 t salt
1 black pepper,freshly ground
4 pigeons,(1 pound each) oven
1 ,ready, or 4 1 pound doves
1 ,young partridge, baby
1 ,pheasant, quail, woodcock or grouse
1 1/2 c water,cold
2 1/2 c chicken stock,fresh or can
1 parsley sprigs
over
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Recipe by: danaÏ
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Main Ingredients:
See below ingredients and instructions
Cooking Preparation of the Recipe:
8 oz fresh hot chilies
1/2 t yellow asafoetida powder (or
1 garlic to your taste)
1 t caraway seeds,Ground
1 t salt
1 1/2 t pepper,Fresh Ground
1 1/2 t cumin,Ground
1 t coriander,Ground
1 olive oil
Place the chiulies in a processor and chop until coarsely ground.
Add the other ingredients (except oil) and process until smooth. Store
the sauce in a small jar with a thin layer of olive oil on top. Keep
in fridge. Use as needed.
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