Quail bisteeya

Name: Quail bisteeya
Yield: Serves 6
Cuisine: Moroccan
Ingredients: 1 small brown onion, chopped; 250 g butter, melted; ¼ cup strained lemon juice; 1 cup water; 2 tablespoons plain flour; 1 cinnamon stick, crushed; 80 g butter; ½ teaspoon ground ginger; ¼ teaspoon ground turmeric; 1½ teaspoons salt; 3 Corella pears; salt, to taste; 5 eggs, lightly beaten; 6 x 200 g quails; 6 small heads white or pink witlof, leaves separated; 1-2 drops almond essence (optional); 1 large pomegranate; 1 teaspoon ground cinnamon; 1½ teaspoons pure icing sugar; 150 g whole almonds, blanched and toasted; ¾ teaspoon ground cayenne pepper; ¾ teaspoon ground cinnamon; extra-virgin olive oil, for dressing; 6 figs, quartered; 2 cloves garlic, chopped; 6 x 60 cm strips Greek Filo Pastry*; 3 golden shallots, sliced; freshly ground black pepper, to taste; 3 sprigs flat-leaf parsley, chopped; 1 teaspoon freshly ground black pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

Wild Weed Pie

By Janni Kyritsis and Roberta Muir

Published 2006

About

The Moroccan dish on which this recipe is based traditionally uses pigeon and is made as one large pie. It is also traditionally made with warka pastry, but I have adapted it for my Greek filo pastry. In her fantastic book on Moroccan cooking, Paula Wolfert discusses bisteeyas in great detail, describing the traditional method women use to make warka pastry. I have tried to make it a few times but failed spect

Ingredients

Africa
Morocco
Main course
Mediterranean

Ingredients

Method