Friday,21 September, 2018
Current issue | Issue 1175, (5-11 December 2013)
Friday,21 September, 2018
Issue 1175, (5-11 December 2013)

Ahram Weekly

Sufra Dayma: Pot roasted stuffed quails in brown sauce 

Serves 3 - 6
6 large quails (washed, drained, paper-towel dried)
2 large onions (finely diced)
1 extra onion (halved, thinly sliced)
3-4 garlic cloves (sliced)
1 tbsp balsamic vinegar
1 tbsp pomegranate molasses
1 cup red grape juice
1 tbsp olive oil + 1 tbsp butter
1 tsp ground cumin (for 2 diced onions)
Salt + pepper + 7 spices + dried thyme + 2 cardamom pods  + 1 bay leaf

Season quails with salt and pepper; inside-out and under skin.  Add cumin, salt and pepper to diced onion.  Mix well and stuff inside of quails with mixture.  Stuff each with a quantity of seasoned onion mixture.  Truss each quail, then secure opening with a toothpick, if necessary.  Heat a wide cooking saucepan on high.  Add oil and butter mixture. Lower heat to medium.  Gently add quails, in one layer, and brown on all sides, trying not to ooze out any of the stuffing. Remove quails onto a plate and leave aside.  In the same pan, add sliced onion and garlic.  Stir to brown slightly, adding  all seasoning  and herbs while stirring, until fragrant.  Add to pan all liquids.  Stir and bring to the boil.  Gently add stuffed quail, lower heat to very low, cover and allow to cook for 20 - 30 minutes, or else meat will become stringy.  Serve with fluffed rice, with stuffing and sauce on top.

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