Siman Meshwi

Name: Siman Meshwi
Ingredients: 6 quails; 5 tablespoons extra-virgin olive oil; Salt; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon ground cardamom; 1 onion, blended to a cream in a food processor; Pinch of cayenne pepper or ground chili pepper; 2 tablespoons finely chopped flat-leaf parsley to garnish; 2 lemons, cut into wedges, to serve with

10 ingredients

8 steps

Ingredients

6 quails
5 tablespoons extra-virgin olive oil
Salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cardamom
1 onion, blended to a cream in a food processor
Pinch of cayenne pepper or ground chili pepper
2 tablespoons finely chopped flat-leaf parsley to garnish
2 lemons, cut into wedges, to serve with

Directions

1

Wash the quails.
2

You may need to singe some stray feathers.
3

Using kitchen shears or a serrated knife, cut the birds open along the breastbone, then pull them out and flatten them as much as you can so that they cook evenly.
4

Mix the remaining ingredients except the parsley and lemon, and turn the birds in this marinade.
5

Leave for 1 hour before cooking over glowing embers or under a hot broiler for 56 minutes, until browned all over but still juicy inside.
6

Turn over once, leaving them longer with the bone side towards the fire, and be careful not to overcook.
7

Serve sprinkled with parsley, accompanied with lemon wedges.
8

For a Lebanese flavor, marinate in a mixture of olive oil with the juice of 1 lemon, 2 crushed garlic cloves, and salt and pepper.