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Baked Quail, Zalzet Malti, Gbeniet and Heirloom Tomato Salad

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Maha’s Shane Delia wants us all to gather around the table for celebratory feasts of small plates, slow roasts, warm breads, spicy dips and fragrant rice dishes, all imbued with the seductive spices of the Middle East. ‘As long as I have good food, and family and friends to share it with, my life is complete,’ he says.

Serves 4

Ingredients

The quail

500g maltes e sausages, removed from casings
100g soaked coarse burghul
2 tbsp chopped flat leaf parsley
1 tsp crushed garlic
salt and pepper to taste
4 quail – butterflied, leaving the bird intact
8 vines leaves

Garlic and dill labneh

300g thick yoghurt
3 cloves garlic, crushed
3 tbsp chopped dill
50ml olive oil
salt and pepper to taste

Heirloom tomato salad

12 mixed heirloom tomatoes , cut in half
1 sprig or tarragon, picked
1 sprig of fresh za’atar, picked
8 kalamata olives, cut into cheeks
2 diced shallots
3 tbsp chives, cut into 1 inch batons
Sherry vinegar and olive oil to taste
salt and pepper to taste
100 g gbeniet crumbled, or feta if unavailable

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Method

The quail

Mix all ingredients together (except for the quail and vine leaves)
Roll into 4 balls
Lay the bird out flat with the flesh facing up, season with salt and pepper and place the ball in the centre of the bird
Fold the bird together so it looks whole
Wrap in vine leaf to keep the bird together
Bake at 220C for ten minutes and allow to rest in a warm place for another ten minutes
Serve.

Garlic and dill labneh

Hang the yoghurt in cheese cloth in the fridge to remove excess liquid
Fold through the remainder of the ingredients and store in an air tight container
Gently mix all of the ingredients together and serve with the quail

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