Best Hamam Mahshi Bi Burghul Cornish Game Hens Wbulgur Raisins Recipes
HAMAM MAHSHI BI BURGHUL-CORNISH GAME HENS W/BULGUR & RAISINS
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. I am posting this recipe for World Tour 2-Middle Eastern
Provided by nannie jo
Categories Chicken
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- 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°F.
- Place hens on a broiler pan coated with cooking spray; bake at 400°F for 35 minutes or until thermometer registers 180°F.
- 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.
- Yield: 6 servings (serving size: 1/2 Cornish hen and 1 1/2 cups bulgur mixture).
Nutrition Facts : Calories 776.8, Fat 27.6, SaturatedFat 7.6, Cholesterol 325.1, Sodium 671.9, Carbohydrate 57.3, Fiber 11.7, Sugar 15.1, Protein 76.4
GRILLED CORNISH GAME HENS W/GINGER BUTTER
Another favorite from the grill makes a wonderful dinner for two. Relatively easy to grill and so full of flavor. Goes well with sides of green beans and a Yukon Gold baked potato. Delicious with a Pinot Noir.
Provided by Three-olive Martini
Categories Poultry
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Combine ingredients and mix until blended. Insert the ginger butter under the breast skin of each bird. Stuff birds (1 cup each) with a prepared stuffing mix of your choice and truss. Brush birds with olive oil, and salt, pepper and sage to taste. Place birds breast side up on a 350° grill for 25-30 minutes. Turn and continue grilling for 25-30 minutes or until the meat is no longer pink when cut at the bone and/or the temperature is 170° at the thickest part of the breast and thigh.
- Bon Appetite.
Nutrition Facts : Calories 391.8, Fat 19.6, SaturatedFat 9.3, Cholesterol 248, Sodium 459.2, Carbohydrate 2.9, Fiber 0.6, Sugar 0.5, Protein 48.6
SOMALI STEW - MARAQ (PRONOUNCED MAH-RUHK)
This is a wonderfully flavored stew from "Extending the Table". One of my favorites to serve with "Injera" (see my other recipes) Add hot chili peppers or ground red pepper for a spicy stew.
Provided by luvinlif2k
Categories Stew
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large heavy saucepan, saute onion in 1-2 Tbsp.
- oil.
- Add and brown beef.
- Add tomatoes and cook 10 minutes over high heat, stirring occasionally.
- Add squash, okra, carrots, tomato paste, and 1 c.
- water.
- Continue to cook on high 5 minutes.
- Add potato, green pepper, salt, cumin, garlic, cilantro, and 1 c.
- water (or enough for thick stew consistency) Simmer until meat and vegetables are tender.
- Serve over rice or with"Injera- Ethiopian Flat Bread" known as canjeero in Somalia.
LOUISIANA COURT-BOUILLON (OR CAJUN COURT BOUILLON)
Fish stews are common around the Gulf Coast, but a court-bouillon (pronounced coo-bee-on) is special. I recall my dad spending the better part of a Saturday brewing up a batch of this classy elixir. This is a variation of a Nola Cuisine recipe based on catfish.
Provided by Red_Apple_Guy
Categories Stew
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 20
Steps:
- Cut fish into 3 inch chunks and sprinkle with creole seasoning. Set in fridge.
- Cook veggies in butter until tender.
- Add roux (either use 4 tablespoons flour browned in a pan or oven or make with 4 tablespoons flour browned in 3 tablespoons butter).
- Add bay leaves.
- Add stock, tomatoes, other liquid ingredients and salt and pepper. Note: chicken stock or clam juice (or both) can be used if you have no fish stock.
- Simmer 20 minutes.
- Add fish, seasonings, and parsley and simmer gently for 15 more minutes.
- Adjust seasonings to taste.
- Serve with rice in bowl.
Nutrition Facts : Calories 124.4, Fat 3, SaturatedFat 1.6, Cholesterol 6.7, Sodium 243.8, Carbohydrate 20.7, Fiber 0.9, Sugar 0.9, Protein 3.4
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