Text 12794, 84 rader
Skriven 2011-06-28 05:36:00 av DAVE DRUM (1:123/140)
Ärende: GAME 444
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hamam Mahshi (Braised Pigeons w/Crushed Wheat Stuffing)
 Categories: Game, Grains, Herbs, Poultry
      Yield: 6 Servings
 
      8 tb Butter
    1/2 c  Onion; fine chopped
           Pigeon giblets; fine chopped
  2 1/2 c  Fireek; coarse crushed green
           - wheat grains
      2 ts Fresh mint; fine cut
           +=OR=+
      1 ts Dried mint; crumbled
  1 1/2 ts Salt
           Fresh black pepper
      4    (1 lb ea) pigeons; oven
           - ready *
           +=OR=+
      4    (1 lb ea) doves *
           +=OR=+
  1 1/2 c  Cold water
  2 1/2 c  Chicken stock
           Parsley sprigs
 
  * young partridge +=OR=+ baby pheasant +=OR=+ quail +=OR=+
  woodcock +=OR=+ grouse may be substituted. Adjust amounts of
  stuffing per bird and watch the cooking times closely - UDD
  
  Over moderate heat melt 4 tablespoons of the butter in a
  heavy 10 to 12 inch skillet. When the foam begins to
  subside, add the onions and the pigeon giblets and, stirring
  frequently, cook for 8 to 10 minutes, or until the onions
  are soft and light brown. Add the fireek, mint, 1 teaspoon
  of the salt and a few grindings of the pepper and stir for 2
  or 3 minutes until the grains are coated with butter. Set
  aside. Preheat the oven to 350øF/175øC.
  
  Pat the birds thoroughly dry inside and out with paper
  towels and sprinkle their cavities with the remaining salt
  and a few grindings of pepper. Then stuff 5 tablespoons of
  the fireek mixture into the breast cavity and 1 tablespoon
  into the neck cavity of each bird. Set the remaining fireek
  aside.
  
  Fasten the neck skin to the back of each bird with a skewer
  and close the breast openings by lacing them with skewers or
  sewing them with heavy white thread. Truss the birds by
  tying their legs together and baste the skins with the
  remaining 4 tablespoons of butter.
  
  Place the pigeons, breast side up, in a heavy 4 to 5 quart
  casserole and pour in the water. Bring to a boil on top of
  the stove, cover tightly and braise in the middle of the
  oven for 45 minutes. Baste the pigeons with the liquid in
  the casserole, and continue braising for 1 hour longer. To
  test for doneness, pierce the thigh of a bird with the point
  of a small, sharp knife. If the juices that run out are
  slightly pink, cook for another 5 to 10 minutes.
  
  A half hour or so before the pigeons are done, bring the
  chicken stock to a boil in a 2 to 3 quart saucepan over high
  heat. Stirring constantly, add the reserved fireek mixture
  and bring to a boil again. Reduce the heat to low, cover
  tightly, and simmer for 30 minutes, or until the grains are
  tender and have absorbed all the liquid.
  
  To serve, arrange the pigeons on a heated platter and remove
  the trussing strings and skewers. Moisten the pigeons with
  the liquid remaining in the casserole, and garnish the
  platter with parsley. Fluff the fireek with a fork and serve
  it separately in a heated bowl.
  
  Source: Time Life Series: Middle Eastern Cooking "circa '69"
  
  MMed by: Earl Cravens

  Uncle Dirty Dave's Archives
 
MMMMM

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