Name: Quail Stuffed with Feta and Fenugreek
Yield: Serve 1 per head
Cuisine: Cypriot
Ingredients: bunch of fenugreek; 8 ounces feta cheese (about 2 cups crumbled); salt and pepper; oil from cheese or olive oil; 6 quails

Preparation info

Serve
1
per head

Difficulty
Easy

Appears in

The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

About

Here is a Cypriot recipe which Uses fenugreek; it grows wild on the Trodos mountains of Cyprus. The Indians use fenugreek extensively, calling it methi. Feta is made from local ewes’ milk. Try and buy mature feta or another similar ewes’ milk cheese.

Ingredients

bunch of fenugreek
8 ounces feta cheese (about 2 cups crumbled)

Method

Chop the fenugreek and the cheese together and season. Rub the quails inside and out with salt and pepper. Heat some oil in a heavy ovenproof pan for which there is a lid, and brown the quails all over. Remove and let cool a little. When the birds are cool enough to handle, stuff with the feta mixture.

Preheat the oven to