Perhaps it was the hunting season, and the young shepherd boy was out with his flocks in the hills. His provisions were few — flour, oil, salt and water from a nearby oasis. Chancing upon a quail’s nest, he made off with its precious contents. And back at the oasis, he may have come up with this original dish.
Serves the shepherd and three of his comrades:
2 cups whole wheat flour
3 quail eggs, or 1 medium hen’s egg, beaten
1/2-1 cup water
2 teaspoons salt
2 teaspoons olive oil
Fill a large pot or saucepan with water, bring to a boil and add 1 teaspoon salt. In a bowl, mix flour, quail or hen’s egg, remaining salt, and enough water to make a batter slightly thicker than one for pancakes.
Drop a few tablespoons of batter at a time into the boiling water, and boil for 10 minutes. Remove with a slotted spoon and transfer to a bowl.
To serve: Add to porridge, or fry in samneh/butter till brown and crispy. SHARE With Your Friends: