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Stuffed Pigeon or chicken
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[QUOTE]Originally posted by meninarmer: [QB] [QUOTE]Originally posted by necromancer: [qb] Hi no bulgar is wheat and corn is corn. You can use either but wheat is what is used to make it authentic. Bulgar is a cracked wheat found beside lentils and other pulses in most supermarkets. The water is about a cupful. The water is just to keep the bird or birds moist during cooking and to help with the butter during basting. It is very tasty and is lovely served with fresh salad and pitta breads. Hope you enjoy it. I will remove cornmeal so as not to confuse. ;) [/qb][/QUOTE]Thanks for the clarification. I went to the market and after a hour of looking could not find bulgar wheat. So, based on your description I used toasted Wheat germ. Mixed everything as suggested and stuffed it into a 8 lb. Hen. Baked it in a clay pot. Hens have a more wild gamemy flavor. Almost like duck but without the grease/fat. Not sure how much different bulgar wheat is from wheat germ, but it came out delicious! It was so good, the girl I invited over brought the desert wrapped in silk. Bad for me that the 2nd or 3rd helping made her sleepy. :) Thanks, and I look forward to trying another recipe. That one was great! btw, is hammam egyptian for scallions? If so, I only use the heads (the part that grows under ground) for the stuffing, diced thin. I used the stalks to make a scallion mash. Looks like green mashed potatoes when done. Tastes great and I usually make this with a salmon casserole. [/QB][/QUOTE]
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