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Baked Quail, Zalzet Malti, Gbeniet and Heirloom Tomato Salad

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.


  • The quail

  • Garlic and dill labneh

  • Heirloom tomato salad


  • The quail:

  • 1.

    Mix all ingredients together (except for the quail and vine leaves)

  • 2.

    Roll into 4 balls

  • 3.

    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

  • 4.

    Fold the bird together so it looks whole

  • 5.

    Wrap in vine leaf to keep the bird together

  • 6.

    Bake at 220C for ten minutes and allow to rest in a warm place for another ten minutes

  • 7.


  • Garlic and dill labneh:

  • 1.

    Hang the yoghurt in cheese cloth in the fridge to remove excess liquid

  • 2.

    Fold through the remainder of the ingredients and store in an air tight container

  • 3.

    Gently mix all of the ingredients together and serve with the quail

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» Top Wine Matches For This Recipe

Andrew Graham

Sparkling Whites, Chardonnay and Pinot Noir are the best wines to pair with Baked Quail, Zalzet Malti, Gbeniet and Heirloom Tomato Salad.


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