This flavour packed recipes is served with homemade pita bread.
Sprinkle quail with cumin, coriander and sumac. Grate over ginger, garlic and zest of one lemon. Add the juice of the lemon, parsley and mint. Season generously with salt and pepper. Drizzle with olive oil and mix well until combine.
Begin by skewering half a lemon, then repeat the following sequence until skewer is full: bay leaf, lamb fat, quail. Finish with another lemon half.
Roast in a preheated oven at 200C for 30 minutes, turning regularly. Rest for 15 minutes.
Transfer quail to a serving plate, squeeze of lemon juice.
Garnish with fresh parsley and a drizzle of olive oil.
Serve with hot pita bread.
Dissolve yeast in water for about 5 minutes in the bowl of an electric mixer. Add salt and 1 ½ cups flour and with the dough hook, beat to make a batter. Add additional flour until a rough, shaggy mass is formed. Knead 8 minutes until dough is smooth and elastic. Add more flour if it is too sticky.
Turn dough onto a lightly floured surface and divide into six pieces for large pitas or ten for smaller. I make all sorts of sizes to suit different snacks and meals. Form dough into balls, then flatten with a rolling pin into ¼ inch thick discs. Try and keep an even thickness as this is what helps them ‘puff’.
Let rest on the floured surface 30-40 minutes until slightly puffed.
Preheat oven to 220C. With a large spatula, flip the rounds of dough upside down on to a baking sheet. Bake 10-15 minutes until light golden. Stick around for the first five minutes of baking when the pitas perform their magic and puff up from flat pancakes to proud, four inch high pitas.
These store for up to two days well wrapped or frozen for three weeks.