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

Hamam Mahshi bi Burghul (Cornish Hens with Bulgur, Raisins, and Pine Nuts) Recipe
Photo: Karry Hosford
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.

Yield:

6 servings (serving size: 1/2 cornish hen and 1 1/2 cups bulgur mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 506
Caloriesfromfat 29 %
Fat 16.4 g
Satfat 5.1 g
Monofat 4.8 g
Polyfat 4.6 g
Protein 39.5 g
Carbohydrate 54.4 g
Fiber 11.2 g
Cholesterol 144 mg
Iron 3.9 mg
Sodium 579 mg
Calcium 79 mg

Ingredients

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
Bulgur:
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

Preparation

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.

Preheat oven to 400°.

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

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.

October 2001
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