Hamam Mahshi (Corn-Stuffed Pigeon) 4 ea Pigeons 1/2 c Cornmeal, coarsely ground 2/3 c Butter 1 T Mint - chopped 10 ea Green onons - chopped 1 1/2 c Water Salt 2 1/2 c Chicken stock Pepper, black Cornish hens with giblets may be substituted for the pigeons. Chop giblets. Melt 1/3 cup butter in a medium skillet. Add chopped giblets, green onions, 1 teaspoon salt and a little pepper. Stir occasionally until giblets are browned. Stir in cornmeal and mint. Rub inside each bird with salt and pepper. Stuff each bird with 2 tablespoons cornmeal mixture. Pull loose skin over cavity - secure with wooden or metal picks. Place birds in stovetop casserole. Set remaining stuffing aside. Preheat oven to 400F. Melt remaining 1/3 cup butter - brush over stuffed birds. Add water to dish - bring to a boil on stove. Cover and place in oven. Bake 50 minutes or until tender - basting birds every 10 minutes with pan drippings. In a medium sacuepan, bring stock or broth to a boil - add remaining cornmeal stuffing. Bring to a second boil. Cover and simmer 30 minutes. Serve with baked birds.
Posted on: Sun, 14 Jul 2013 13:40:37 +0000
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