serves 6

  • 1 guineafowl
  • 1 tub (800 g) Greek yoghurt
  • 4 bay leaves
  • 5 ml mixed spices
  • 2,5 ml cinnamon
  • 2,5 ml nutmeg
  • 2,5 ml fine cloves
  • 7 peppercorns
  • 2 onions, finely chopped
  • 250 g mushrooms
  • 1 chicken stock cube
  • 125 ml cream
  • 125 ml milk
  • 1 packet powdered oxtail soup
  • 1 box (500 g) phyllo pastry
  • quince jam, to serve
Simmer marinaded guineafowl, bay leaves and all the spices slowly in a big pot for 5 hours. Keep an eye on it so it doesn’t boil dry. Let cool, debone and cut the guineafowl into pieces. Remove peppercorns. Sauté onions until translucent, add mushrooms and cook until browned. Add guineafowl and dissolved stock cube and cook until meat is falling apart. Add cream, milk and powdered soup and cook until dry. Let cool. Make phyllo parcels with the meat mixture and refrigerate for at least 2 hours. Preheat oven to 200 °C. Bake cooled parcels for about 20 minutes. Make quince sauce with quince jam and water – heat them together. Pour into a serving platter and put phyllo parcels on top to serve. You can arrange quince slices around the meat as garnish if you have them.