Hamam Mahshi Bi Burghul-Cornish Game Hens W/Bulgur & Raisins |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
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. I am posting this recipe for World Tour 2-Middle Eastern Ingredients:
3 (1 1/2 lb) cornish hens, skinned |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
2 cups coarsely chopped onions |
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 reduced-sodium fat-free 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 |
Directions:
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°F.
3. Place hens on a broiler pan coated with cooking spray; bake at 400°F for 35 minutes or until thermometer registers 180°F.
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.
5. Yield: 6 servings (serving size: 1/2 Cornish hen and 1 1/2 cups bulgur mixture).
|
|