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

READY IN: 1hr 30mins
Recipe by nannie jo

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

Top Review by SugaredAlmond

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.

Ingredients Nutrition

Directions

  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).

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