145 – Mhencha with Ground Chicken and Quail Eggs Recipe – Ramadan Special!

Feb 24, 2015 | Poultry

Prep time :

Cook time :

Serves :


Complexity :


Ingredients :

Chicken Filling:

  • 1 pound ground meat
  • 1 carrot peeled and finely grated
  • 1/4 cup finely chopped cilantro
  • 3 garlic cloves, crushed
  • 1/2 teaspoon of grated fresh ginger
  • 1 teaspoon salt
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon hot red chili pepper
  • 2 quail eggs (or 1 chicken egg)

For Cooking the Chicken:

  • 1 onion, grated
  • 2 tablespoons olive oil

For the Dough:

  • Warka or Phyllo dough
  • Melted butter
  • 2 quail eggs for brushing the dough
  • 4 quail eggs for decoration

Directions :

Preparing the Chicken filling:
1- In a bowl, mix together all the ingredients for the Chicken filling.
2- Cover the bowl with plastic wrap, and let the chicken marinate in the fridge for 30 minutes.

Cooking the Chicken Filling:
1- On medium heat, drizzle the olive oil in the pan. Add the grated onion and cook for 5 minutes.
2- Add the chicken and cook until done. Break the chicken with the fork when cooking it so you dont get big pieces at once.

Rolling the Mhencha:
1- Preheat your oven to 350 F degrees.
2- Place 3 sheets of phyllo dough on your counter and brush the top sheet with butter.
3- Place the chicken filling on the edge of the longer side of the phyllo dough.
4- Roll the chicken filling in the phyllo dough until you get a long tube.
5- Brush the tube with melted butter.
6- Place a quail egg at one of the ends of the tube, and roll the tube around the egg in a ‘coiled’ shape.
7- Beat the 2 quail eggs in a small bowl. Brush the top of the ‘coil’ with the beaten quail eggs.
8- Place the ‘coil’ in a baking pan covered with foil paper. The ingredients will allow you to make 4 coils.
9- Bake the Mhencha for 30 minutes or until it becomes golden brown.
10- Serve immediately.

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