Hamam Mahshi bi Burghul

Hamam Mahshi bi Burghul Recipe: Egyptian Stuffed Cornish Hens

Region / culture: Egypt | Preparation time: 1 hour | Cooking time: 35 minutes | Servings: 6

Introduction

Hamam Mahshi bi Burghul is a traditional Middle Eastern dish that features tender Cornish hens marinated in a flavorful mixture of spices and lemon juice, then baked to perfection. The hens are served alongside a delicious bulgur pilaf studded with currants and pine nuts. This dish is perfect for a special occasion or a family dinner.

History

Hamam Mahshi bi Burghul has its origins in Middle Eastern cuisine, where it is a popular dish served during festive occasions and celebrations. The combination of tender Cornish hens and fragrant spices makes this dish a favorite among food enthusiasts.

Ingredients

Cornish Hens

3 (1.5 lb (680 g)) cornish hens, skinned
0.5 tsp salt
0.25 tsp black pepper
2 cup coarsely chopped onion
3 tbsp fresh lemon juice
2 tbsp vegetable oil
1.5 tsp ground cardamom
1.5 tsp ground cinnamon
0.75 tsp ground allspice
cooking spray

Bulgur

0.75 cup currants
3.33 cup fat-free, less-sodium chicken broth
2 cup uncooked bulgur
1.5 tsp ground cinnamon
0.5 tsp salt
0.25 tsp black pepper
0.33 cup pine nuts, toasted
3 tbsp butter, cut into small pieces

How to prepare

1. To prepare the hens, sprinkle 0.5 tsp of salt and 0.25 tsp of pepper over them. Place the onion and the next 5 ingredients (onion through allspice) in a food processor and process until smooth. Combine the hens and the onion mixture in a large zip-top plastic bag. Seal the bag and marinate in the refrigerator for 1 hour, turning the bag occasionally. Remove the hens from the bag and discard the marinade.
2. Preheat the oven to 400°F (204°C).
3. Place the hens on a broiler pan coated with cooking spray and bake at 400°F (204°C) for 35 minutes or until a thermometer registers 180°F (82°C).
4. To prepare the bulgur, soak the currants in a bowl of water for 15 minutes. Drain and set aside. Bring the broth to a boil in a medium saucepan. Add the bulgur, 1.5 tsp of cinnamon, 0.5 tsp of salt, and 0.25 tsp of pepper. Cover, reduce the heat, and simmer for 15 minutes or until the liquid is absorbed. Stir in the currants, pine nuts, and butter. Yield: 6 servings (serving size: 0.5 Cornish hen and 1.5 cups of bulgur mixture).

Variations

Substitute the Cornish hens with chicken thighs or drumsticks for a more budget-friendly option.
Add diced vegetables such as bell peppers or carrots to the bulgur pilaf for extra nutrition and flavor.
Experiment with different spices such as cumin or paprika to customize the flavor profile of the dish.

Cooking Tips & Tricks

Make sure to marinate the hens for at least 1 hour to allow the flavors to penetrate the meat.

- Baste the hens with the marinade while baking to keep them moist and flavorful.

- Toasting the pine nuts before adding them to the bulgur pilaf will enhance their nutty flavor.

Serving Suggestions

Serve Hamam Mahshi bi Burghul with a side of fresh salad and a dollop of yogurt for a complete and satisfying meal. Garnish with fresh herbs such as parsley or mint for added flavor and color.

Cooking Techniques

Marinate the hens for at least 1 hour to allow the flavors to develop.

- Baste the hens with the marinade while baking to keep them moist and flavorful.

- Toast the pine nuts before adding them to the bulgur pilaf to enhance their nutty flavor.

Ingredient Substitutions

Use chicken thighs or drumsticks instead of Cornish hens.

- Substitute raisins for currants in the bulgur pilaf.

- Use olive oil instead of vegetable oil for a healthier option.

Make Ahead Tips

Marinate the hens the night before and refrigerate them until ready to bake.

- Prepare the bulgur pilaf ahead of time and reheat before serving.

Presentation Ideas

Serve the hens on a platter with the bulgur pilaf arranged around them for an elegant presentation. - Garnish with fresh herbs and lemon wedges for a pop of color and freshness.

Pairing Recommendations

Serve Hamam Mahshi bi Burghul with a side of tabbouleh salad and hummus for a complete Middle Eastern meal.

- Pair with a glass of crisp white wine or a refreshing mint tea for a delightful dining experience.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat in the microwave or oven until heated through before serving.

Nutrition Information

Calories per serving

Each serving of Hamam Mahshi bi Burghul contains approximately 480 calories. This dish is a satisfying and flavorful meal that is perfect for a special occasion or a family dinner.

Carbohydrates

Each serving of Hamam Mahshi bi Burghul contains approximately 45 grams of carbohydrates, mainly from the bulgur pilaf. Carbohydrates are an important source of energy for the body and are essential for overall health.

Fats

Each serving of Hamam Mahshi bi Burghul contains approximately 18 grams of fat, primarily from the Cornish hens and butter used in the bulgur pilaf. While fats are high in calories, they are also important for absorbing vitamins and providing energy.

Proteins

Each serving of Hamam Mahshi bi Burghul contains approximately 30 grams of protein, mainly from the Cornish hens. Protein is essential for building and repairing tissues in the body, making this dish a nutritious choice.

Vitamins and minerals

Hamam Mahshi bi Burghul is a good source of vitamins and minerals, including vitamin C from the lemon juice, and iron and magnesium from the bulgur and pine nuts. These nutrients are important for overall health and well-being.

Alergens

This recipe contains nuts (pine nuts) and butter, which may be allergens for some individuals. Please be mindful of any food allergies or sensitivities when preparing this dish.

Summary

Hamam Mahshi bi Burghul is a nutritious and delicious dish that is rich in protein, carbohydrates, and fats. It is a well-balanced meal that provides essential nutrients for overall health and well-being.

Summary

Hamam Mahshi bi Burghul is a flavorful and nutritious dish that is perfect for a special occasion or a family dinner. With tender Cornish hens marinated in fragrant spices and served alongside a delicious bulgur pilaf, this dish is sure to impress your guests and satisfy your taste buds. Enjoy!

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Hamam Mahshi bi Burghul. It was many years ago, when I was just a young girl living in the bustling city of Beirut. My mother, God rest her soul, had invited some friends over for dinner, and one of them brought a dish that caught my eye immediately. It was a beautiful platter of stuffed pigeon with bulgur wheat, a dish that I had never seen before.

I was mesmerized by the intricate flavors and the artful presentation of the dish. As I watched my mother's friend prepare it, I couldn't help but feel a sense of wonder and curiosity. How could something so simple yet so delicious be created with just a few ingredients and a lot of love?

I knew right then and there that I had to learn how to make this dish. I begged my mother's friend to teach me the recipe, and after much persuasion, she finally agreed. She took me under her wing and showed me every step of the process, from cleaning and marinating the pigeons to stuffing them with a fragrant mixture of bulgur wheat, herbs, and spices.

As I watched and listened, I absorbed every detail like a sponge. I asked questions, I took notes, and I made sure to pay close attention to every little nuance of the cooking process. My mentor, as I now considered her, was patient and kind, guiding me through each step with a gentle hand and a warm smile.

After hours of preparation and cooking, the dish was finally ready. The aroma that wafted through the kitchen was intoxicating, a heady mix of roasted pigeon, nutty bulgur wheat, and a medley of spices that danced on my taste buds. I took a bite, and my taste buds exploded with flavor. It was unlike anything I had ever tasted before, a symphony of textures and tastes that left me craving for more.

From that day on, I was hooked. I made Hamam Mahshi bi Burghul whenever I could, perfecting my technique with each batch I made. I experimented with different herbs and spices, tweaking the recipe to suit my own tastes and preferences. And with each successful attempt, I felt a sense of pride and accomplishment that fueled my passion for cooking even more.

Over the years, I made this dish for family gatherings, dinner parties, and special occasions. It became a signature dish of mine, beloved by all who tasted it. People would often ask me for the recipe, and I would gladly share it with them, passing on the knowledge and love that I had gained from my mentor so many years ago.

And now, as I stand in my kitchen, preparing this dish once again, I can't help but feel a sense of gratitude for the journey that brought me to this moment. The recipe for Hamam Mahshi bi Burghul is not just a dish to me – it is a testament to the power of food to bring people together, to create memories, and to nourish both body and soul.

As I take the dish out of the oven and set it on the table, I know that it will be enjoyed and appreciated by all who partake in it. And as I watch my loved ones savor each bite, I can't help but smile, knowing that the legacy of this recipe will live on for generations to come.