Al-Ahram Weekly Online 31 Jan. - 6 Feb. 2002 Issue No.571
Published in Cairo by AL-AHRAM established in 1875		Current issue | Previous issue | Site map

Quail stew

By Moushira Abdel-Malek

Ingredients:

8 quails
2 large onions (finely chopped)
1tbsp crushed garlic
1tbsp ground cumin
1tsp tomato paste
salt + pepper + allspice + 4 cardamom pods
vegetable oil + butter

Method:

Wash the quails inside out thoroughly, removing all fat on tops and bottoms of quails. Strain well from water. Cut each quail in two; bottoms and chests separated. Season with pepper and cumin, distributing the cumin on all eight quails evenly. In a large cooking pan, heat the oil and butter. Add the onions and stir until yellowish. Add the garlic and stir to mix. Add the quails to the pan stirring to brown with the onions and garlic. Add the tomato paste. Cover pan and lower heat. Quails will soon produce some juices. Stir occasionally until juices are absorbed. Add salt more pepper, allspice and cardamom. Add boiling water just to keep a thick sauce. Leave to cook until well done. Remove cardamom and serve with rice aside.

By Moushira Abdel-Malek

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