Quail Stuffed with Rice, Walnuts and Sultanas

Name: Quail Stuffed with Rice, Walnuts and Sultanas
Yield: For each person
Cuisine: Turkish
Ingredients: sea salt and black pepper; sea salt and black pepper; 1 tbsp sultanas; 1 tbsp chopped walnuts; 2 tbsp Turkish rice; 2 boned quail, with leg bones still attached (ask your butcher to do this); 2 boned quail, with leg bones still attached (ask your butcher to do this); 6 vine leaves

Preparation info

Difficulty
Easy

Appears in

Floyd Around the Med

By Keith Floyd

Published 2000

About

If you make these first, then prepare the kebabs, everything should be ready at the same time.

Ingredients

6 vine leaves
2 boned quail, with leg bones still attached (ask your butcher to do this)
2 tbsp

Asia
Turkey
Starter
Main course
Gluten-free

Method

Lay out the vine leaves and place one quail on top, skin-side down. Season with salt and pepper. Put the rice, chopped walnuts and sultanas on top of the quail. Place the other quail on top and wrap in the vine leaves, leaving the legs protruding. Wrap in foil and seal both ends. Place on the barbecue and cook for about 40 minutes, turning the package every 10 minutes.