Charcoal-Grilled Quail with Pomegranate Molasses

Name: Charcoal-Grilled Quail with Pomegranate Molasses
Yield: Serves 4
Cuisine: Spanish
Ingredients: 4 quails, cut down the middle of the backbone with scissors and flattened out; 3 tablespoons pomegranate molasses; 1 teaspoon ground cinnamon; 2 garlic cloves, crushed to a paste with salt; ½ medium onion, grated; a pinch of ground allspice; 2 garlic cloves, crushed to a paste with salt; Pomegranate Molasses Dressing; 200 g watercress salad; 1 pomegranate, seeds only (the yellow membrane is very bitter)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

This is a Lebanese recipe that one of our chefs, Sylvain, gave us. The quails are marinated in treacly pomegranate molasses and spices, and grilled slowly.

Ingredients

4 quails, cut down the middle of the backbone with scissors and flattened out

Europe
Asia
Spain
Lebanon
Starter
Mediterranean
Spicy
Gluten-free

Method

Mix all the marinade ingredients together and rub well all over the quail. Leave to marinate for at least 2 hours or in the fridge overnight.

To grill the quail. Serve with watercress salad dressed with the dressing, and sprinkle the pomegranate seeds on top.