Hamam Mahshi || Empire of the Mahdi скачать в хорошем качестве

Hamam Mahshi || Empire of the Mahdi

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 4 Pigeons (I’ve used Woodland) Yoghurt 1 carrot (halved) 1 red onion (halved) 4 garlic cloves 1 tbsp black pepper 1 tbsp salt 3-4 cardamom pods Stuffing: 2 cups Egyptian rice 1 ½ tbsp ghee Baharat: 1 tbsp black pepper ½ tbsp cinnamon ½ tbsp cardamom powder ½ tbsp allspice ½ tbsp cumin ½ tbsp coriander powder ½ tbsp nutmeg Salt to taste Egyptian Rice: Vermicelli Egyptian Rice 𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬 1. Add ghee to a pan, and add your onions. Fry until translucent before adding rice, and your Baharat seasoning. Mix this together, then add ½ cup of water and then mix together for 5 minutes before letting cool. 2. Using a spoon, make space between the breast and skin of the pigeon and proceed to add your rice in this layer. Push it up so it goes to the top, then add rice to the inside also. After this, tie the legs. 3. In a pot, add water, salt, black pepper, cardamom pods, carrot, onion and garlic. Let this begin to boil, then add your pigeons. Let this come to a simmer and cook for 1 hour (woodland pigeons should be cooked for another 30 minutes - 1 hour more). 4. In the meantime, add ghee to a pot and then your vermicelli. Stir until browned, then add your rice. Pour water over this, then let this cook for 45 minutes on a low heat. Add salt to taste. 5. Remove pigeons, then cover them in a yoghurt and pepper mixture. 6. In a pan add a large amount of ghee and begin to fry it until golden. 7. Serve with your rice and enjoy! #egypt #hamam #history #timmentime #rice #cairo