Hamam mahshi is one of Egypt’s grand old dishes: squab (young pigeon) stuffed with buttery rice, poached until tender, then roasted until the skin turns golden. In Egypt it is celebration food — the dish you serve when you want to honor your guests.
I first found the recipe in a handwritten cookbook that came with our house — tucked in the attic, full of someone’s carefully noted family dishes. Cooking from it felt like being handed a stranger’s inheritance, and this squab recipe was its treasure.
Squab may sound exotic, but it is simply young pigeon — dark, rich meat that butchers specializing in game can source easily. The two-step method (poach, then roast) keeps it juicy while giving you that burnished, crisp finish.
Hamam Mahshi Recipe
Ingredients
- 4 squabs (about 12 oz each)
- ½ cup white rice
- 2 tablespoons butter, divided
- 1 small onion, finely chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Wash the squabs thoroughly inside and out, and season with the salt and pepper.
- Melt 1 tablespoon of the butter in a pot and cook the chopped onion until wilted.
- Rinse and drain the rice, add it to the onion and stir to coat in the butter.
- Add water, bring to a boil, then cook over low heat until the rice is done. Let it cool slightly.
- Stuff the squabs with the rice and close the cavity — sew it or secure with wooden picks.
- Place the squabs in a pot, cover with water, and simmer until cooked through.
- Lift them from the broth and drain.
- Preheat the oven to 350°F, brush the squabs with the remaining butter, and roast, turning, until golden on all sides.
- Serve hot — the strained poaching broth makes a lovely soup base.
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