Hamam Mahshi

Ingredients

• Chicken broth - 2 cups
• Olive oil - 2 tablespoons
• Salt and pepper - To taste
• Allspice - 1/2 teaspoon
• Cinnamon - 1 teaspoon
• Mint - 1/4 cup, chopped
• Parsley - 1/2 cup, chopped
• Garlic - 4 cloves, minced
• Onion - 1 large, finely chopped
• Rice - 1 cup
• Pigeons - 4 whole

Instructions

1. Clean and rinse the pigeons thoroughly.
2. In a bowl, mix together the rice, chopped onion, minced garlic, parsley, mint, cinnamon, allspice, salt, and pepper.
3. Stuff each pigeon with the rice mixture, leaving some space for the rice to expand.
4. Heat olive oil in a large pot over medium heat.
5. Add the stuffed pigeons and brown them on all sides.
6. Pour the chicken broth into the pot, cover, and simmer for 1.5 to 2 hours, or until the pigeons are cooked through and the rice is tender.
7. Serve the Hamam Mahshi hot, garnished with additional parsley and mint if desired.