Quail Baked in Flatbread with Pistachio Sauce

Preparation info
  • Serves


    • Difficulty


Appears in

By Samantha Clark and Samuel Clark

Published 2001

  • About

This recipe has its roots in Turkey where baking things in flatbread is a part of everyday life and where they are famed for their sauces made with every type of nut. This is one of Moro’s classic recipes.



With a small knife, remove the breasts from the quail, discard the skin and set aside. (Keep the legs to roast for a snack sprinkled with paprika.) Marinate the breasts in the cardamom, cumin and salt and pepper. Over a medium to high heat, pour in enough olive oil to cover the bottom of a frying pan. When the oil begins to smoke, add the quail breasts and sear both sides quickly. Remove to a p