Small Game Birds with Mashed Potatoes
A hot dish combining small birds with creamy mashed potatoes.
A hot meat-and-potatoes dish pairing small birds with creamy mashed potatoes.
Like roasted quail or other small poultry served with mashed potatoes.
The source name literally means fig birds, a regional term for small edible birds. Quail is a practical substitute if needed.
Ingredients
- Fig sparrows or any other type
- Salt
- Black pepper
- half a kilo Boiled potatoes
- quarter cup Cooking cream or milk
- 3 tablespoons (60 grams) Butter
- a pinch Pomegranate molasses
- to taste Spices
Instructions
- Mash half a kilo of boiled potatoes while hot in the preparation bowl, using a potato masher or any suitable mashing tool, until smooth.
- Melt 3 tablespoons of butter into the bowl of hot mashed potatoes.
- Add salt to the bowl of mashed potatoes as needed.
- Add pepper to the bowl of mashed potatoes.
- Add a quarter cup of cooking cream or milk to the bowl of mashed potatoes, keeping the potatoes slightly soft.
- Mix the ingredients in the bowl of mashed potatoes until the potato purée is ready.
- Place a pot or frying pan over high heat until very hot; the chef recommends using a pot to reduce fat splatter.
- Place a small quantity of fig sparrows in the hot pot or frying pan.
- Sprinkle salt over the fig sparrows in the pot or frying pan.
- Sprinkle black pepper over the fig sparrows in the pot or frying pan.
- Cook the fig sparrows in the pot or frying pan without oil or ghee until they release their fat and brown.
- Remove the fig sparrows from the pot or frying pan when they reach this golden-brown color.
- Repeat cooking the remaining fig sparrows in the pot or frying pan in the same way.
- Serve the fig sparrows hot with the potato purée on a serving platter.