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Al-Ahram Weekly 17 - 23 August 2000 Issue No. 495 
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Published in Cairo by AL-AHRAM established in 1875 |
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Al-Ahram Weekly 17 - 23 August 2000 Issue No. 495
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| Published in Cairo by AL-AHRAM established in 1875 |
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Egypt Region International Economy Opinion Culture Features Travel Living Sports Profile People Time Out Chronicles Cartoons Letters Grilled quail
By Moushira Abdel-MalekIngredients:
6 quail birds
1/3 cup onion juice
1/3 cup lemon juice
2 tsp dried thyme
1 tsp of each: ground cumin + black pepper + salt + honey
2 tbsp oilMethod:
Using sharp scissors or knife, cut down both sides of backbone of quail. Remove and discard backbones. Use heel of hand to press quail flat. Tuck wings under bodies. Combine all ingredients in medium bowl. Add quail. Stir gently to coat well with marinade. Refrigerate overnight. Grill or barbecue quail for about 7 minutes on each side or until cooked as desired, brushing with marinade during cooking. Serve quail with tehina dip and a green salad.
