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

"Arabian recipe - Discover how to cook this Arabian recipe free. Ideas for dinner to cook a healthy recipe. Delicious Arabian recipe. Cooking tips and food recipe. Easy and free recipe!"
Recipe by: danaÏ

Rate this recipe (16 votes)

430 people have saved this recipe

hamammahshibraisedpigeonswithcrushedwheatstuffing8tbutter14poundstick12conionfinelychopped1pigeongibletsfinelychop212cfireekcoarselycrushed1greenwheatgrains2tmintfreshfinelycutor11tsdriedmintcrumble112tsalt1blackpepperfreshlyground4pigeons1poundeachoven1readyor41pounddoves1youngpartridgebaby1pheasantquailwoodcockorgrouse112cwatercold212cchickenstockfreshorcan1parsleysprigsover

click for zoom

Preparation Time:

20 Min

Serves:

Difficulty:

Moderate

Cost:

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.