Our partner Jeff Cooking offers today a recipe with flavors of the Orient, to travel without moving from home!!


For 4 people

  • 4 quails
  • 4 merguez
  • 4 thin slices of smoked bacon
  • herbs of Provence
  • olive oil
  • miel
  • ras el hanout

With scissors, cut the quail from the rump to the neck and blow off the backbone. Flatten the quail and cut it in half.

Cut the merguez into 4 and arrange it between the wing and the fillet.

Cut the slices of bacon in half. Each square will be placed on a quail leg.

Mount the skewer in the thigh, take the bacon then, in the other part of the thigh. Then prick in the beginning of the tenderloin, and prick in the merguez sausage and finally in the upper part of the wing..

Add the Provencal herbs, spices, honey and olive oil. Place in a fairly hot oven (180*).

Good tasting !

Quail with Marrackech scents