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

Photo: Karry Hosford
Yield 6 servings (serving size: 1/2 cornish hen and 1 1/2 cups bulgur mixture)
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.

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

Nutrition 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

How to Make It

  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°.

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

  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.