Hamam Mahshi Bi Burghul: A Culinary Journey to Egypt with Cornish Game Hens

The scent of cinnamon and allspice always takes me back to my grandmother’s kitchen. Though she wasn’t Egyptian, she had a well-worn cookbook filled with recipes from around the world, and her interpretation of dishes like this one, usually made with pigeons, was always a festive occasion. The tender bird, infused with aromatic spices and paired with nutty bulgur, was a comforting and exotic experience. Today, I recreate a version of that memory, bringing the flavors of Egypt to your table using Cornish game hens.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes
• Servings: 6
• Dietary Type: Omnivore

Ingredients

For the Cornish Hens:

• 3 (1 1/2 lb) Cornish hens, skinned
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 2 cups coarsely chopped onions
• 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

For the Bulgur:

• 3⁄4 cup currants
• 3 1⁄3 cups reduced-sodium fat-free 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

Equipment Needed

• Food processor
• Large zip-top plastic bag
• Broiler pan
• Medium saucepan
• Bowl

Instructions

1. First, prepare the hens by sprinkling them with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
2. In a food processor, combine the coarsely chopped onions, lemon juice, vegetable oil, ground cardamom, ground cinnamon, and ground allspice. Process until the mixture is smooth. This aromatic paste will be the base of the marinade, infusing the hens with deep, complex flavors.
3. Place the Cornish hens and the onion mixture into a large zip-top plastic bag. Seal the bag tightly, ensuring that the hens are thoroughly coated with the marinade. Marinate the hens in the refrigerator for at least 1 hour, turning the bag occasionally to distribute the marinade evenly. The longer you marinate, the more flavorful the hens will become. You can even marinate them overnight for a more intense flavor.
4. Preheat your oven to 400°F (200°C). This high temperature will help the hens achieve a beautiful golden-brown color and crispy skin.
5. Remove the hens from the bag, discarding the marinade. Do not reuse the marinade, as it has been in contact with raw poultry.
6. Place the marinated hens on a broiler pan that has been lightly coated with cooking spray. This will prevent the hens from sticking to the pan during baking and ensure even cooking.
7. Bake the hens at 400°F (200°C) for approximately 35 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 180°F (82°C). The internal temperature is the best indicator of doneness. If the hens start to brown too quickly, you can loosely cover them with foil to prevent burning.
8. While the hens are baking, prepare the bulgur. Begin by soaking the currants in a bowl of water for 15 minutes. This will plump them up and make them more succulent.
9. Drain the currants and set them aside.
10. In a medium saucepan, bring the reduced-sodium fat-free chicken broth to a boil over high heat.
11. Once the broth is boiling, add the uncooked bulgur, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir well to combine.
12. Cover the saucepan, reduce the heat to low, and simmer for 15 minutes, or until all the liquid has been absorbed by the bulgur. Fluff the bulgur with a fork to check for dryness.
13. Remove the saucepan from the heat and stir in the soaked currants, toasted pine nuts, and butter, cut into small pieces. The butter will melt into the bulgur, adding richness and flavor.

Expert Tips & Tricks

• Skinning the Hens: While the recipe calls for skinned hens, leaving the skin on will result in a crispier bird. Just be sure to render the fat properly during cooking.
• Toasting Pine Nuts: Toasting pine nuts enhances their flavor. Spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until golden brown, watching carefully to prevent burning.
• Flavor Boost: For an extra layer of flavor, add a pinch of saffron threads to the chicken broth when cooking the bulgur.

Serving & Storage Suggestions

Serve the Hamam Mahshi Bi Burghul immediately after cooking. Place a half Cornish hen on each plate and generously spoon the bulgur mixture alongside. Garnish with fresh parsley or chopped almonds for added visual appeal.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The bulgur may dry out slightly during storage, so you may want to add a tablespoon or two of chicken broth or water when reheating to restore its moisture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	776.8 kcal	N/A
Calories from Fat	248 g	32%
Total Fat	27.6 g	42%
Saturated Fat	7.6 g	38%
Cholesterol	325.1 mg	108%
Sodium	671.9 mg	27%
Total Carbohydrate	57.3 g	19%
Dietary Fiber	11.7 g	46%
Sugars	15.1 g	60%
Protein	76.4 g	152%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Pigeon Substitute: If you can source pigeons, feel free to use them in place of the Cornish hens for a more traditional preparation.
• Vegetarian Option: Replace the Cornish hens with roasted eggplant halves for a vegetarian version. Adjust cooking times accordingly.
• Grain Variation: Quinoa can be used instead of bulgur for a gluten-free alternative.
• Spice Adjustment: Adjust the amount of spices to your preference. A pinch of cayenne pepper can add a touch of heat.

FAQs (Frequently Asked Questions)

Q: Can I prepare the bulgur ahead of time?
A: Yes, you can cook the bulgur a day in advance and store it in the refrigerator. Reheat it before serving.

Q: Can I use a different type of nut instead of pine nuts?
A: Absolutely! Almonds, walnuts, or pistachios would all be delicious substitutes.

Q: Is it necessary to skin the Cornish hens?
A: No, it’s not necessary, but skinning them helps the marinade penetrate the meat more effectively. Leaving the skin on will result in a crispier bird.

Q: Can I use fresh currants instead of dried?
A: Fresh currants would be a lovely addition, but they may release more moisture, so adjust the liquid in the bulgur accordingly.

Q: What is the best way to ensure the Cornish hens are cooked through?
A: The best way is to use a meat thermometer and ensure the internal temperature reaches 180°F (82°C) in the thickest part of the thigh.

Final Thoughts

I truly hope you’ll give this recipe for Hamam Mahshi Bi Burghul a try. It’s a wonderful way to experience the rich and vibrant flavors of Egyptian cuisine. Don’t be intimidated by the list of ingredients – the process is straightforward, and the end result is a truly rewarding and flavorful meal. I would love to hear about your experience making this dish, so please share your feedback and any variations you try. Perhaps pair it with a refreshing cucumber and mint salad for a complete Middle Eastern feast!