As a food blogger, I’m always on the hunt for new and exciting recipes to try. So imagine my delight when I stumbled upon an old cookbook while rummaging through the dusty attic of my new home. The book was filled with handwritten notes and recipes, and as I flipped through its pages, one recipe in particular caught my eye: Hamam Mahshi.
Now, I know what you’re thinking. “Hamam what-shi?” Trust me, I had the same reaction. But as it turns out, Hamam Mahshi is a traditional Egyptian dish made with stuffed squab. Yes, you read that right. Squab. As in, the fancy word for pigeon.
I have to admit, I was a little hesitant at first. I mean, pigeon isn’t exactly a common ingredient in most kitchens. But as a food blogger, it’s my duty to be adventurous and try new things. So I decided to give it a go.
As I began to gather the ingredients and prepare the dish, I couldn’t help but wonder about the previous owners of my home. The cookbook must have belonged to them, and as I followed their recipe for Hamam Mahshi, I felt like I was getting to know them a little better.
The smell of spices and roasting squab filled my kitchen as I worked, and before long, the dish was ready. And let me tell you, it was absolutely delicious. The squab was tender and flavorful, and the stuffing was the perfect combination of savory and sweet.
I never would have thought to try Hamam Mahshi if it weren’t for that old cookbook. It just goes to show that sometimes the best discoveries are hiding in plain sight. So next time you’re feeling adventurous in the kitchen, why not give Hamam Mahshi a try? You might just be surprised by how much you like it.
Ingredients
- 1/2 cup of white rice
- 2 tablespoons of butter
- 1 small onion weighing 2.5 oz
- 4 squabs each weighing 12.3 oz
- 1/2 teaspoon of black pepper
- 1 teaspoon of salt
Instructions
- Start by prepping your squabs. Wash them thoroughly and clean them inside and out. Season with salt and black pepper.
- Next, prep your veggies. Peel and finely chop the onion.
- Melt a tablespoon of butter in a pot on the stove. Add the chopped onion and stir until it wilts.
- Rinse the rice thoroughly and drain it from the water. Add it to the onion and stir it with the butter.
- Add water and stir, then leave it on high heat to boil. Reduce the heat and leave it on low heat until cooked.
- Remove the rice from the heat and let it cool down a bit.
- Stuff the squabs with cooked rice and sew up the bottom. You can also close the gap with wooden sticks.
- Place a pot on the stove and put the squabs in it. Cover them with water and leave them on the stove until cooked.
- Remove the squabs from the heat and strain them from the broth.
- Preheat your oven to 350°F. Grease the squabs with butter and place them in an oven dish.
- Roast the squabs in the oven on all sides, then take them out and place them on a serving dish before serving.
Notes
- There are many other ingredients that can be used to stuff a pigeon. Some common ingredients include various grains such as freekeh, fruits such as apple mostarda, and spices such as cinnamon, nutmeg, and cloves.
- You can also add nuts, dried fruits, and herbs to the stuffing for additional flavor and texture. The possibilities are endless and you can get creative with the ingredients you use to make a stuffing that suits your taste.
- You can add other ingredients to the recipe for stuffed squab with rice. Some common additions include nuts such as pine nuts or pistachios, dried fruits such as raisins or currants, and herbs such as parsley or mint.
- You can also experiment with different spices to add more flavor to the dish. Feel free to get creative and add ingredients that suit your taste.
- When choosing squabs for this recipe, it’s important to look for young, plump birds that are tender and have a good amount of meat on them. You can usually find good quality pigeons at specialty food stores or at a butcher that specializes in game meats. Make sure the squabs are fresh and have a clean smell. If you’re unsure about how to choose good squab, don’t hesitate to ask the butcher for their advice.
