Hamam Mahshi Bi Burghul-Cornish Game Hens W/Bulgur & Raisins

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

Usually made with pigeons instead of Cornish hens, this dish (pronounced ha-MAM mah-SHE bee boor-GHOUL) is one of the delicacies of Egypt, where villagers along the Nile River raise pigeons. The stuffing is baked separately and served alongside the hens. I am posting this recipe for World Tour 2-Middle Eastern

Ingredients Nutrition


  1. To prepare the hens, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the onion and next 5 ingredients (onion through allspice) in a food processor; process until smooth. Combine hens and onion mixture in a large zip-top plastic bag. Seal bag; marinate in refrigerator 1 hour, turning bag occasionally. Remove the hens from the bag; discard marinade.
  2. Preheat oven to 400°F.
  3. Place hens on a broiler pan coated with cooking spray; bake at 400°F for 35 minutes or until thermometer registers 180°F.
  4. To prepare the bulgur, soak currants in a bowl of water 15 minutes. Drain; set aside. Bring broth to a boil in a medium saucepan. Add the bulgur, 1 1/2 teaspoons cinnamon,1/2 teaspoon salt, and 1/4 teaspoon pepper; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in currants, pine nuts, and butter.
  5. Yield: 6 servings (serving size: 1/2 Cornish hen and 1 1/2 cups bulgur mixture).
Most Helpful

This was a lovely recipe, with a great combination of flavours and textures. I used olive oil in preference to vegetable oil, and stirred the flavoured juices from the chicken into the bulgur at the end.

SugaredAlmond October 12, 2006