This is one beloved Egyptian food that gives a lot of tourists pause, because of the misconception that pigeons are winged rats. The pigeons we cook here are raised and fed in specific towers, so not dissimilar to chicken. Taste-wise, if you like duck, then there’s a big chance you’ll like pigeon too — go ahead, try it!
Stuffed pigeons (hamam mahshi) are filled with rice, or fereek (bulgar wheat). The filling mixture is usually spiced with cinnamon, nuts, cumin, onion and pepper, and then the whole pigeon is grilled until the skin is a crispy golden-brown. Because the bird is so small, most restaurants will serve you two.