Poussin stuffed with green-herbed freekeh (Djaj mahshi bil freekeh) from Baladi: Palestine - A Culinary Journey from the Land to the Sea (page 154) by Joudie Kalla

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Accompaniments: Yogurt dip

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Cornish game hens for poissins.

  • Livia on April 01, 2019

    - Used chicken instead of poussins as much easier to find. - Cooking instructions are poor e.g. does not specify if the freekeh should be cooked, nor does it give the cooking time for the chicken which was given as an option. - Washed freekeh very well, then added to chicken stock. Left it to boil for 1 min then simmered for 25min - Cooked chicken for 10min, then stuffed it with the cooked freekeh, cooked for 30min in oven then removed foil and cooked for a final 15 for skin to crisp up. This was a very tasty dish and the stuffing is delicious and would certainly make again.

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