“Mesmerizing Egyptian Paleo Dinner: Moutabel & Quail Stuffed Cabbage Leaves with Spiced Chickpeas”

Allergens

None

Ingredients

• 2 large cabbage leaves (for stuffing)
• 1 small eggplant
• 4 quails, deboned
• 1 cup chickpeas
• 1/2 cup tahini
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 2 cloves garlic
• Salt and pepper to taste
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a food processor, blend tahini, lemon juice, garlic, and salt until smooth. Set aside.
3. Slice the eggplant into thin rounds and layer them on a baking sheet lined with parchment paper. Drizzle with olive oil and bake for 10 minutes or until tender. Remove from oven and let cool.
4. In a skillet, heat olive oil over medium heat. Add spices and cook for 1 2 minutes until fragrant.
5. Add chickpeas to the skillet, stir well, and season with salt and pepper. Cook for 5 minutes. Set aside.
6. Stuff the cabbage leaves with quail meat and fold them into neat packages.
7. Place the stuffed cabbage leaves on a baking sheet lined with parchment paper. Drizzle with olive oil and bake for 10 12 minutes, or until the cabbage is tender.
8. Arrange the eggplant rounds on a serving plate, spoon the tahini mixture over the top, and place the cooked stuffed cabbage leaves alongside. Serve hot with Spiced Chickpeas. Garnish with fresh parsley.

Chef’s Insight

The combination of flavors in this Egyptian-inspired Paleo dinner will transport you to a world of culinary enchantment!