05/08/2025
WOULD YOU EAT A STUFFED SQUAB (HAMAM)?
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Let’s learn how to make these delicious squabs the authentic Egyptian way!
Recipe:
🇪🇬 Egyptian Hamam Mahshi (Stuffed Squab) Recipe
Serves: 2
Prep Time: 30 mins
Cook Time: 45–60 mins
Ingredients:
For the Squab:
2 whole squabs (cleaned, with necks and giblets reserved)
Salt and black pepper, to taste
1 lemon (for rubbing and cleaning)
For the stuffing (Freekeh or Rice):
¾ cup freekeh (or short-grain rice), washed and drained
1 tbsp butter or ghee
1 small onion, finely chopped
1 tsp ground cinnamon
½ tsp ground allspice
½ tsp ground coriander
Salt and pepper to taste
1 cup chicken broth or water
🫕 For Cooking the Squab:
1 tbsp ghee or butter
1 onion (quartered)
1 cinnamon stick
1 bay leaf
Water (to boil)
Ghee (for final browning)
👩🍳 Instructions:
1. Clean the Squab:
Rub squabs with lemon and salt, rinse well under cold water. Pat dry.
Season inside and out with salt and pepper.
2. Make the Stuffing:
In a pan, heat 1 tbsp of ghee. Sauté chopped onion until soft.
Add the freekeh or rice, spices, salt, and pepper.
Stir for 1–2 minutes, then add ½ cup of broth.
Let it simmer until most liquid is absorbed (partially cooked, not fully done).
Let it cool slightly before stuffing.
3. Stuff the Squab:
Gently stuff each squab with the filling (not too tight, rice expands!).
Use toothpicks or kitchen twine to close the cavity.
4. Boil the Squab:
In a deep pot, add water, onion quarters, cinnamon stick, bay leaf, and salt.
Gently add the stuffed squabs.
Simmer for 25–30 minutes or until nearly cooked.
Remove and drain.
5. Brown the Squab:
Heat ghee in a pan or oven.
Pan-sear the squabs until golden brown OR roast at 400°F (200°C) for 10–15 minutes until crispy.
🥣 Serve With:
Molokhia or a light soup
Rice with nuts
Yogurt or tahini salad
