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

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

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Nutritional Information

Amount per serving
  • Calories: 506
  • Calories from fat: 29%
  • Fat: 16.4g
  • Saturated fat: 5.1g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 4.6g
  • Protein: 39.5g
  • Carbohydrate: 54.4g
  • Fiber: 11.2g
  • Cholesterol: 144mg
  • Iron: 3.9mg
  • Sodium: 579mg
  • Calcium: 79mg

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

  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.
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Hamam Mahshi bi Burghul (Cornish Hens with Bulgur, Raisins, and Pine Nuts) Recipe at a Glance
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