Hamam Mahshi bi Burghul (Cornish Hens with Bulgur, Raisins, and Pine Nuts)

Egyptian Food and Recipes


Usually made with pigeons instead of Cornish hens, this dish (pronounced ha-MAM mah-SHE bee boor-GHOUL) is one of the delicacies of Egypt, where villagers along the Nile River raise pigeons. The stuffing is baked separately and served alongside the hens.


Cornish Hens:


* 3 (1 1/2-pound) Cornish hens, skinned

* 1/2 teaspoon salt

* 1/4 teaspoon black pepper

* 2 cups coarsely chopped onion

* 3 tablespoons fresh lemon juice

* 2 tablespoons vegetable oil

* 1 1/2 teaspoons ground cardamom

* 1 1/2 teaspoons ground cinnamon

* 3/4 teaspoon ground allspice

* Cooking spray




* 3/4 cup currants

* 3 1/3 cups fat-free, less-sodium chicken broth

* 2 cups uncooked bulgur

* 1 1/2 teaspoons ground cinnamon

* 1/2 teaspoon salt

* 1/4 teaspoon black pepper

* 1/3 cup pine nuts, toasted

* 3 tablespoons butter, cut into small pieces




1. To prepare the hens, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the onion and next 5 ingredients (onion through allspice) in a food processor; process until smooth. Combine hens and onion mixture in a large zip-top plastic bag. Seal bag; marinate in refrigerator 1 hour, turning bag occasionally. Remove the hens from the bag; discard marinade.


2. Preheat oven to 400 degrees.


3. Place hens on a broiler pan coated with cooking spray; bake at 400 degrees for 35 minutes or until thermometer registers 180 degrees.


4. To prepare the bulgur, soak currants in a bowl of water 15 minutes. Drain; set aside. Bring broth to a boil in a medium saucepan. Add the bulgur, 1 1/2 teaspoons cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in currants, pine nuts, and butter. Yield: 6 servings (serving size: 1/2 Cornish hen and 1 1/2 cups bulgur mixture).


Nutritional Info:


CALORIES 506 (29% from fat); FAT 16.4g (sat 5.1g, mono 4.8g, poly 4.6g); PROTEIN 39.5g; CARB 54.4g; FIBER 11.2g; CHOL 144mg; IRON 3.9mg; SODIUM 579mg; CALC 79mg


Last Updated: June 7th, 2011