V0: described, not machine-verified
Stuffed Pigeon with Rice or Freekeh (Hamam Mahshi)
Stuffed pigeon is considered the crown jewel of Egyptian hospitality. The skin is separated with surgical precision, stuffed with spiced rice or green freekeh, and crisped in baladi ghee.
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Ingredients
- Cleaned Egyptian pigeons2 pairs (4 pigeons)
- Egyptian short-grain rice or freekeh1 cup rice or green freekeh
- Pigeon giblets, finely choppedHeart and liver of pigeons
- Grated yellow onion1 large onion
- Egyptian baladi ghee2 tablespoons
- Aromatic spicesCracked black pepper, cardamom, nutmeg, salt
Allergens (inferred from ingredient names): cereals_gluten, milk
Nutrition per serving (modelled estimate, not measured): kcal 520, protein 32, fat 22, carbs 48, fiber 2, sugar 1
Original steps
- Sauté onion and chopped giblets in ghee, add washed rice or freekeh with spices, cook halfway with a splash of water, then cool completely.
- Gently loosen pigeon skin from breast, stuff cavity and under skin without overfilling to prevent bursting during cooking.
- Poach stuffed pigeons in simmering water with aromatics (onion, cardamom, bay leaf) on low heat for 35-40 minutes.
- Remove, pat dry completely, and fry in hot baladi ghee until skin is crisp and deep mahogany golden.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking