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Grilled quail with rose petals
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Prep Time:
370 minutes
370 minutes
Cook Time:
15 minutes
15 minutes
Total Time:
385 minutes
385 minutes
Ingredients:
- 4 garlic cloves, crushed
- 5.00 gm ground cinnamon
- 5.00 gm ground cumin
- 100.00 ml rosewater
- 80ml (1/3 cup) lemon juice
- 60ml (1/4 cup) olive oil
- 8 small quail, butterflied
- 158.40 gm rose petal jam* or quince paste
- Dried rose petals, to garnish*
Instructions:
- Combine half of the garlic, 1 1/2 teaspoons cinnamon, cumin, rosewater, 2 tablespoons lemon juice, and 2 tablespoons oil in a glass dish. Mix well, then add quail and marinate in the refrigerator overnight.
- Preheat grill or barbecue to high. Grill quail for 2-3 minutes on each side, basting with marinade, until cooked through.
- In a saucepan over low heat, gently warm the jam, remaining garlic, cinnamon, lemon juice, and oil until well combined and heated through.
- Present the quail drizzled with a hint of sauce and garnished with scattered rose petals.
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