Hamam Mahshi with rice

🧂 Ingredients

• 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

Instructions

• 1 Wash the pigeons very well and soak in salt and in flour to ensure it is clean;
  then rinse very well with water well
• 2 Cook the rice into the water for about 10 minutes on a medium-high heat
• 3 Fill the pigeons with the prepared stuffing; but make sure not to overfill it
• 4 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.
• 5 Make sure not to overcook so that you don't risk the skin fall
• 6 Remove the pigeon from the soup and braise it in the ghee on both sides, and
  sprinkle it with salt; pepper.
• 7 Serve and enjoy your dish!

Nutrition Info