Pigeons (Hamam)

Pigeons (Hamam) are normally sold live. Immerse in boiling water, then pluck. The soft hairs can be singed off over a naked flame.
To empty entrails, halve from back. Save heart, gizzard and discard the rest.

(1) Tagin Hamam Bi-El-Firik - Casserole of Pigeon with Hulled grain

Ingredients

1. 2 pigeon.
2. 2 cups hulled grain.
3. 5 cups meat stock.
4. 1/2 teaspoon mixed spices.
5. 1 tablespoon cooking oil.
6. 1 tablespoon butter.
7. Salt and pepper.

Procedure

1. Parboil pigeons in salted water for about 11 minutes and halve them.
2. Lightly fry the hulled grain in 1 tablespoon oil.
3. Add stock, mixed spices, seasoning, and cook for 11 minutes.
4. Remove from flame and place in casserole dish, burying the pigeons joints in the grain.
5. Milt butter and dribble on top.
6. Cover casserole dish and bake in preheated moderate oven for 35-40 minutes.
7. Uncover and allow top to brown.

(2) For variety, try 2 cups of rice cooked in 2 cups of milk and 2 cups of stock with 1 teaspoon of cinnamon.

(3) Hamam Mashwi - Pigeons Grilled in the Oven (Broiled)

Ingredients

1. 3 pigeon.
2. parsley for decoration.
3. Marinade:
(2 tablespoons onion juice, 2 tablespoons lemon juice, 1 tablespoon oil.)
4. Salt and pepper.

Procedure

1. Halve pigeons, cutting them down the back.
2. Prepare marinade and marinate pigeons for 3 hours.
3. Brush off marinade and grill, basting once or twice.
4. Serve on a bed of parsley and sprinkle with salt and pepper.

(4) Hamam Mashwi - Pigeons, Roasted in the Oven (Backed about 350 degree)

Ingredients

1. 3 pigeon.
2. 2 lemons.
3. 2 onions, finely chopped.
4. Salt and pepper.

Procedure

1. Halve pigeons, cutting them down the back.
2. Grate lemon rinds and squeeze out the juice.
3. Rub pigeons with onions and lemon (rinds and juice).
4. Place in oven bowl to marinate for 3 hours.
5. Seal oven bowl with tinfoil and roast in preheated moderate oven for about 1 hour.
6. Remove tinfoil, base with the juice, and grill to brown.
7. Sprinkle with salt and pepper.

(5) Hamam Mahshi - Pigeons, Stuffed

Ingredients

1. 3 pigeon.
2. 1/2 hulled grain.
3. 2 onions, finely chopped.
4. 1/2 teaspoon cinnamon.
5. 3 cardamom seeds.
6. Bay leaf.
7. 1 tablespoon lemon juice.
8. cooking oil.
9. Salt and pepper.

Procedure

1. Soak Hulled grain for 1 hour.
2. Parboil gizzards, heart, neck, and wings in salted water for 11 minutes.
3. Bone and cut into small pieces.

4. Fry lightly one chopped onion, and add to giblets.
5. Drain hulled grain and mix with onion, giblets, cinnamon, and seasoning.
6. Stuff pigeons with this mixture and sew up.

7. Boil water with cardamom and bay leaf tied in muslin bag and the remaining onion.
8. Add pigeons and salt and cook over low flame for about 30 minutes.
9. Drain, dry, and set aside the broth.
10. Fry pigeons, turning gently on all sides to brown evenly.
11. Remove into serving dish, keeping warm.
12. Discard muslin bag, mash the onion, and boil on high heat to reduce and thicken sauce.
13. Stir in lemon juice and serve gravy separately.