Quail stuffed with ma’ahani and baked in kataifiwith whipped Bulgarian feta and paprika oil

Quail stuffed with ma’ahani and baked in kataifiwith whipped Bulgarian feta and paprika oil

By
From
Saha
Serves
8
Photographer
Matt Harvey

You can buy spicy Lebanese sausages – known as ma’ahani or makanek – from many Middle Eastern butchers or delis. For this recipe you’ll need to squeeze the meat out of the sausage casings. Serve 1 each with a few salad leaves.

Whipped Bulgarian feta sauce

Ingredients

Quantity Ingredient
200g bulgarian feta
100g Labneh
or plain yoghurt
1 tablespoon dijon mustard
salt and pepper
8 200 g jumbo quail
salt and pepper
mint leaves
300g Ma’ahani
185g kataifi pastry
150g butter, melted
salt and pepper
Paprika oil
ground sumac

Method

  1. To make the Bulgarian feta sauce, crumble the feta into a food processor and blitz to a smooth purée. Add the Labneh and mustard and process again until well combined. Season with salt and pepper and refrigerate until needed.
  2. Trim the quail of their necks and wing tips, then split each bird in half down the backbone and neatly slice out the breastplate (sternum) in the middle. Be careful not to cut through the flesh and skin of the bird. Clean each bird and pat it dry.
  3. Place the birds skin side down, and season lightly. Arrange a few mint leaves on top of each quail, then add a heaped tablespoon of Ma’ahani mixture. Fold each quail around the stuffing, which should be moist enough to stick the two halves together.
  4. Unravel the kataifipastry into 1 long skein and ease away one half. Return the rest to the packet, seal tightly and refrigerate or freeze for future use. Trim the pastry to a 20 cm length, and carefully divide into 8 sections. Work with one section at a time, keeping the rest covered with a damp tea towel to stop it drying out. Bunch the strands together tightly and arrange in a strip along the work surface. Brush along the length of the pastry with melted butter and season with salt and pepper. Place the quail at one end of the pastry and roll it up tightly to make a fat pastry cocoon around the body of the bird. Trim so any excess is tucked underneath. Repeat with the remaining quails and pastry. Cover with a damp tea towel and refrigerate for at least 30 minutes before baking.
  5. Preheat the oven to 200°C. Place the quails on a tray lined with baking paper and cook for 15–20 minutes, until they are golden brown. Drain briefly on kitchen paper.
  6. To serve, place a quail on each plate and pour the Bulgarian feta sauce around it. Drizzle a little Paprika Oil on the sauce and sprinkle with a little sumac.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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