Quail Baked in Flatbread with Pistachio Sauce

Name: Quail Baked in Flatbread with Pistachio Sauce
Yield: Serves 4
Cuisine: Spanish
Ingredients: Flatbread dough; 4 quail; 1 small bunch fresh flat-leaf parsley, leaves picked from the stalks; Pistachio Sauce; 2 pinches ground black cumin or cumin; sea salt and black pepper; 1 lemon, quartered; 3 tablespoons olive oil; 2 pinches ground green cardamom

Preparation info

Serves
4

Difficulty
Medium

Appears in

Moro

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.

Ingredients

Flatbread dough

Asia
Europe
Turkey
Spain
Starter
Mediterranean
Spicy

Method

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