MARINATED AND ROASTED QUAIL WITH A SPICY TOMATO SAUCE

This recipe for roasted spatchcocked quail is simple and deserves to be the highlight of the table, especially with the spicy dagga sauce that is so popular in Gaza.

Serves: 4

Preparation time:

30 minutes

Cooking time:

35 minutes

4 quail, spatchcocked 4 garlic cloves, smashed Handful of fresh flat-leaf parsley, chopped

Handful of fresh dill, chopped

1tsp chilli flakes

Juice and grated zest of 1 lemon

2tbsp olive oil

For the spicy tomato dagga sauce

2-3 garlic cloves

2 red hot chillies, chopped

4 ripened plum tomatoes, chopped

10g fresh dill

Juice of 1/2 lemon

50ml olive oil

1 Preheat the oven to

220ºc (200ºc fan) mark 7. Place the spatchcocked quail breast-side down on a baking tray.

2 Put the garlic, parsley, dill, chilli flakes and lemon juice and zest into a bowl, season with the olive oil and salt, and mix to combine.

3 Put half the mixture on to the

quails and place in the oven for about 10min, then turn them over. Add the rest of the spice mixture on top of the quails and cook for a further 25min.

4 To make the sauce, please try to use a pestle and mortar. This is how we make it back home and it just releases the flavours better. If you do have to use a blender, then pulse, don’t pulverize. Begin by grinding the garlic cloves, then add the chillies and release the flavours. Add the tomatoes and the dill and grind away. You don’t want to create a purée, but you do want the ingredients to blend together. Add the lemon juice and salt to taste, and once you’re happy with the taste and consistency, add the oil.

5 Place the quail on a platter and drizzle over the sauce – the finished dish always looks so beautiful.