🇪🇬 Egypt · Food
Hamam Mahshi (Stuffed Pigeon)
By eatmundo · August 4, 2026
A regal Egyptian delicacy featuring succulent squab stuffed with nutty, seasoned freekeh. It is a traditional celebratory dish that requires patience but rewards with complex, earthy flavors.
Ingredients
check them off as you prepareHow to Make It
- 1
Finely dice the onions and sauté in 1 tbsp of ghee over medium heat until they turn translucent, about 5 minutes.
- 2
Add the cleaned chicken livers and cook for 3 minutes until browned, then break them into smaller pieces with a wooden spoon.
- 3
Stir in the washed freekeh and toast for 2 minutes to release a nutty aroma, then season with cinnamon, salt, and pepper.
- 4
Add 150ml of water to the pan, cover, and simmer for 10 minutes; the freekeh should be partially cooked but firm.
- 5
Gently stuff the cavity of each pigeon with the freekeh mixture, taking care not to overstuff as the grain will expand.
- 6
Seal the opening with a toothpick or by tying the legs together tightly to ensure the stuffing stays inside during boiling.
- 7
Place pigeons in a pot of boiling water with aromatics like bay leaves and onions, simmering gently for 40 minutes.
- 8
Remove the birds, let them cool slightly, then pan-fry in the remaining ghee until the skin is beautifully golden and crispy.
Frequently Asked Questions
Can I substitute pigeon?+
Yes, young Cornish game hens make a great substitute if pigeon is unavailable.
What is the best way to clean freekeh?+
Rinse it thoroughly under cold running water in a fine-mesh sieve to remove any residual dust or grit.
Should the stuffing be fully cooked?+
No, it should be about 70% cooked because it will finish steaming inside the bird during the boiling process.
How do I prevent the skin from tearing?+
Be gentle when stuffing and ensure you don't overfill the cavity, which puts pressure on the delicate skin.
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