Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light October 2001


Credit: Karry Hosford

Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

506 calories; calories from fat 29%; fat 16.4g; saturated fat 5.1g; mono fat 4.8g; poly fat 4.6g; protein 39.5g; carbohydrates 54.4g; fiber 11.2g; cholesterol 144mg; iron 3.9mg; sodium 579mg; calcium 79mg.