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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

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Credit: Karry Hosford

Recipe Summary test

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

Ingredient Checklist

Directions

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.

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  • 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.
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