Ορτύκι με μεσογειακή γέμιση και πατάτες babies (Μαγειρεύω Κυπριακά 2013). Πηγή: Αυξέντης Χριστοδουλίδης.
A recipe from Famagusta. Quail, a popular game in Cyprus, is stuffed with tomatoes, olives and halloumi, common staples in the traditional Cypriot cuisine.
Name - Recipe
Ορτύκι με μεσογειακή γέμιση και πατάτες baby. Quail with mediterranean stuffing and baby potatoes.
(for 1 person)
1 quail
¼ traditional halloumi
2 tomatoes
2 tbsp pitted black olives
¼ glass of water
3 tbsp olive oil
1½ lemon
1 bay leaf
2 tbsp honey
1 onion
a pinch of salt
Baby potatoes:
2 cups of baby potatoes
2 tbsp of rosemary
1 tbsp lemon juice
2 pinches of salt
5 tbsp olive oil
Quail with Mediterranean stuffing: Wash the quail and sear it for a short time in a pan. Chop the halloumi, a tomato and the olives into small pieces and put all the ingredients together in the cavity of the quail. Pour ¼ cup of water into a baking dish and then place the stuffed quail. Brush the quail with a little olive oil and honey. Cut ½ lemon in 2 and place them diagonally on the baking tray. Add salt and a bay leaf. Cut the onion and a tomato in slices and place them on top of the quail. Cover the baking tray with aluminium foil and bake in a preheated oven at 180°C. Then remove the foil and continue baking until the quail is done.
Mediterranean baby potatoes: Wash the potatoes and boil them in a pot, adding the salt and 1 tablespoon of olive oil. Add the rosemary to the water using a sealed colander so that it is dipped in the water. Mix the lemon juice with the olive oil and 1 pinch of salt. Once the potatoes are boiled, remove from the heat, drain them in a colander and immediately pour in some cold water. Place the potatoes in a deep plate, pour the olive oil mixture and toss the potatoes. (Afxentis Christodoulides, Cooking Cypriot food 2012-2013)
Boiling.
Baking in the oven.
Additional information and bibliography
Recording: Afxentis Christodoulides (15 years old, student of Drosia High School) from the narration of his grandmother, Androula (75 years old) see Cyprus Food and Nutrition Museum (2014).Cooking Cypriot food 2012-2013 (ed. Petroulla Hadjittofi), unpublished data.
Petroulla Hadjittofi
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