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Receta Hamam Mahshi (Braised Pigeons With Crushed Wheat Stuffing)
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Ingredientes
- 8 Tbsp. Butter, 1/4 lb. stick
- 1/2 c. Onion, finely minced Pigeon giblets, finely chop
- 2 1/2 c. Fireek, (coarsely crushed green wheat grains)
- 2 tsp Mint, fresh, finely cut or possibly 1 ts. dry mint, crumbled
- 1 1/2 tsp Salt Black pepper, freshly grnd
- 4 x Pigeons, (1 lb. each) oven ready, or possibly 4 1 lb. doves, young partridge, baby pheasant, quail, woodcock, or possibly grouse
- 1 1/2 c. Water, cool
- 2 1/2 c. Chicken stock, fresh or possibly can Parsley sprigs
Direcciones
- Name; Braised Pigeons with Crushed Wheat Stuffing
- Over moderate heat heat 4 Tbsp. of the butter in a heavy 10 to 12 inch skillet. When the foam begins to subside, add in the onions and the pigeon giblets and, stirring frequently, cook for 8 to 10 min, or possibly till the onions are soft and light brown. Add in the fireek, mint, 1 tsp. of the salt and a few grindings of the pepper and stir for 2 or possibly 3 min till the grains are coated with butter. Set aside. Preheat the oven to 350 degrees (F).
- Pat the pigeons thoroughly dry inside and out with paper towels and sprinkle their cavities with the remaining salt and a few grindings of pepper. Then stuff 5 Tbsp. of the fireek mix into the breast cavity and 1 Tbsp. into the neck cavity of each pigeon.
- Set the remaining fireek aside. Fasten the neck skin to the back of each bird with a skewer and close the breast openings by lacing them with skewers or possibly sewing them with heavy white thread. Truss the birds by tying their legs together and bT 1: the skins with the remaining 4 Tbsp. of butter.
- Place the pigeons, breast side up, in a heavy 4 to 5 qt casserole and pour in the water. Bring to a boil on top of the stove, cover tightly and braise in the middle of the oven for 45 min. Baste the pigeons with the liquid in the casserole, and continue braising for 1 hour longer. To test for doneness, pierce the thigh of a bird with the point of a small, sharp knife. If the juices which run out are slightly pink, cook for another 5 - 10 min.
- A half hour or possibly so before the pigeons are done, bring the chicken stock to a boil in a 2 to 3 qt saucepan over high heat. Stirring constantly, add in the reserved fireek mix and bring to a boil again. Reduce the heat to low, cover tightly, and simmer for 30 min, or possibly till the grains are tender and have absorbed all the liquid.
- To serve, arrange the pigeons on a heated platter and remove the trussing strings and skewers. Moisten the pigeons with the liquid remaining in the casserole, and garnish the platter with parsley.
- Fluff the fireek with a fork and serve it separately in a heated bowl.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 448g | |
| Recipe makes 4 servings | |
| Calories 453 | |
| Calories from Fat 314 | 69% |
| Total Fat 35.44g | 44% |
| Saturated Fat 17.84g | 71% |
| Trans Fat 0.0g | |
| Cholesterol 208mg | 69% |
| Sodium 1357mg | 57% |
| Potassium 540mg | 15% |
| Total Carbs 2.32g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.78g | 1% |
| Protein 30.48g | 49% |
