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.
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
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
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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