Hamam Mahshi

Ingredients
4 Squabs, with giblets, 1 lb each (or 2 2-lb game hens)
Juice of 1 lemon, about 2 Tbsp
Salt and pepper, to taste
3 Tbsp cooking oil
2 medium onions, finely chopped
2 tsp ground cinnamon
2 cups freekeh or bulgur, soaked 30 minutes in water to cover
1 Tbsp Fresh mint, chopped
1 Tbsp Parsley, chopped
4 cups rich chicken broth
Salt and pepper, to taste
Directions
Preheat oven to 350°F. Chop the giblets finely and set them aside. Squeeze the lemon juice over the squabs, season them inside and out with salt and pepper and set aside. Heat the oil in a large skillet over medium heat and add the onions, chopped giblets and cinnamon and saute until the onions are cooked through and translucent, 7 or 8 minutes. Drain the freekeh and squeeze out any extra moisture. Stir the freekeh and the mint, parsley and salt and pepper into the onions. Remove from heat, cool slightly and stuff about 1/4 cup of the cracked wheat mixture into each squab. Set the remaining cracked wheat mixture aside. Truss the squab, sewing the body cavity of each squab closed and tying the legs together (please don't skip this step - you need to do this to keep the stuffing from falling out of the birds!). Place the squabs, breast-side up in a large casserole dish , pour 2 cups of the chicken stock over them and cover tightly with a lid. Place the dish in the oven and braise for about 1 1/2 hours. Baste with the braising juices once or twice during this time. About 1/2 hour before the squabs are done, bring the remaining chicken stock to a boil in a saucepan. Stir in the remaining cracked wheat mixture, cover tightly and reduce heat to low. Simmer for about 20 minutes, then remove from heat and let rest for about 10 minutes.
To serve, fluff the reserved crack wheat with a fork and spread it in a heated serving platter. Remove the squabs from the oven and remove the trussing strings. Place the squabs the cracked wheat and pour any remaining juices from the pan over the squabs and wheat. Serve immediately.