Hamam Mahshi with rice is known for being one of the most popular Egyptian dishes that Egyptian people are addicted to. It is said that the Egyptians knew mahshi during the period of the Ottoman rule of Egypt, and it was called at the beginning. Hamam Mahshi is originally a Turkish dish, and it has many names in other countries such as the Levant, Iraq, and Turkey, the stuffed mixture differs from one country to another, but the authentic Egyptian added its own flavor to it. Although mahshi started from a different beginning than what we see now, however, with what the Egyptians added to it, it has become the throne of Egyptian and Arab dishes as well. Stuffed hamam is served on the Egyptian table accompanied by molokhia and cooked with it a kind of meat or duck. It was distinguished by the Egyptians adding spices and vegetables to the rice mixture inside, which is what is called the “secret” of the Egyptian hamam mahshi.
Hamam Mahshi with rice
- 1 Cup of rice
- 4 Medium pigeons
- 1 Medium finely chopped onion
- 1/4 Teaspoon of ground cinnamon
- 1 Pinch of salt
- 1 Pinch of gound pepper
- 1 Pinch of nutmeg
- 2 Grains of cardamom
- 2 Bay Leaves
- 1/2 Teaspoon of mixed spices
- 1/2 Cup of mixed nuts
- 2 Tablespoons of ghee
- Wash the pigeons very well and soak in salt and in flour to ensure it is clean; then rinse very well with water well
- Cook the rice into the water for about 10 minutes on a medium-high heat
- Fill the pigeons with the prepared stuffing; but make sure not to overfill it
- Bring a saucepan filled with water to boiling with the bay leaves; cardamom, salt, pepper, and cinnamon sticks, then put the pigeons in it for half an hour or until it is completely done.
- Make sure not to overcook so that you don't risk the skin fall
- Remove the pigeon from the soup and braise it in the ghee on both sides, and sprinkle it with salt; pepper.
- Serve and enjoy your dish!