Minced meat quail with peas and fennel

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For minced meat:

  • 400 g minced meat
  • 1 minced onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 nutmeg caps
  • 5 cl olive oil

For sauce:

  • 250 g peas
  • 350 g chopped dill (basabas or fennel)
  • 1 minced onion
  • 5 cl olive oil
  • 1/2 teaspoon salt
  • 6 saffron bristles
  • 1 small bouquet of coriander
  • 20 cl broth meat
  • 1 half lemon juice


Cooking time: 30 mTotal Time: 1hNumber of persons: 4
  1. In a skillet over low heat, brown onions in olive oil.
  2. In a bowl, place the minced meat, add the roasted onions and spices.
  3. Mix all well. Prepare choir from a mixture of minced meat the size of apricot. In a saucepan over low heat brown the onion for sauce in olive oil for 1 minute. Add meatballs and brown from all sides for 5 minutes.
  4. The spheres are removed from the pot and kept in a warm place.
  5. Add the meat broth to the pot and when boiling add peas (dillan), dill, bunch of coriander and spices, let all simmer for 15 to 20 minutes over low heat.
  6. Return meat to the cooker and leave to cook in the sauce. Add the bouquet of cilantro, water the quirates with lemon juice and remove the pot over the fire.
  7. In a serving dish, quirate meat and vegetables are quenched and watered with sauce. Serve hot.
User Review
5 (11 votes)

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