By nannie jo on June 17, 2006
"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"
Serving Size: 1 (488 g)
Servings Per Recipe: 6
"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. "