Mains
ChefAli Abboud
How to Cook Quail
Small birds that many enjoy, this grilled quail recipe will win you over too. Although the marinade needs time, the method is straightforward and not labor-intensive.
Ingredients
Start here, then move straight into the method.
- Quail, washed well
- 1 large dry onion
- a pinch of turmeric (uqdat safra)
- salt
- 5 garlic cloves
- chopped hot red chili to taste
- 1 teaspoon seven-spice mix
- 1 teaspoon pomegranate molasses
- 1 tablespoon ready-made barbecue sauce
- 1 tablespoon butter
- 1 tablespoon curry powder
- lemon juice
- We recommend serving the quail with: a delicious eggplant salad
Method
Follow the cooking sequence without leaving the page.
- Wash the quail well and place them in a colander to marinate.
- Pour lemon juice over the quail and season with salt, curry, hot pepper and garlic; cover with cling film and refrigerate. Leave the birds in the marinade for at least two hours.
- Prepare the quail stuffing:
- Fry the chopped dry onion, crushed garlic and chopped red chili in a little vegetable oil. Add turmeric (or uqdat safra).
- Let the mixture fry for several minutes then add salt, spices and pomegranate molasses.
- Stuff the quail with a little of the filling. Tie the quail legs together in opposite directions to keep the stuffing inside. Arrange the stuffed quail in an oven tray and pour the remaining filling over them. Add a little water, cover the tray with cling film and place under the top oven heat for about 20 minutes until the water evaporates and the stuffed birds cook in the steam.Timers: 20 min
- Meanwhile, in a pan on the stove melt butter with the ready-made barbecue sauce. Cook the sauce for several minutes, then spoon a little over each quail individually. Return the quail tray to the oven and let them brown in the oven for about 5 minutes.Timers: 5 min
- We recommend serving the quail with: a delicious eggplant salad
Recipe tags
MainsInternationalVegetarianGluten freeNut freeEgg free
