Stuffed pigeon hamam mahshi

Rinse the freekeh until water runs clear. Toast dry in a pan over medium heat for six minutes, stirring, until smoky and fragrant. The smoky aroma defines the stuffing.

Add six hundred forty millilitres of water, butter, cinnamon, half the cardamom and black pepper, salt. Simmer covered twenty-two minutes until tender. Cool ten minutes before stuffing.

Pat the pigeons dry, season inside and out. Spoon the cooled freekeh into each cavity, leaving room to expand. Truss the legs together with kitchen twine.

Place the pigeons breast-down in a wide pot, add bay leaf, remaining cardamom and black pepper, cover with one and a half litres of water. Simmer thirty-five minutes until just tender.

Drain and pat the pigeons dry. Heat ghee in a heavy skillet, sear the pigeons turning regularly for eight minutes until the skin turns deep mahogany and crisp.

Cut the trussing string. Place each pigeon on a warm plate, spoon a little reduced broth around. The freekeh stuffing should be visible when the pigeon is cut open at the table.