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