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.
Photo of the recipe using Pigeons
Photo of the recipe using Cornish hens
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
Instructions:
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 degrees.
3. Place hens on a broiler pan coated with cooking spray; bake at 400 degrees for 35 minutes or until thermometer registers 180 degrees.
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. Yield: 6 servings (serving size: 1/2 Cornish hen and 1 1/2 cups bulgur mixture).
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