Name: Grilled Quail with Rose Petals
Yield: Serves 4
Cuisine: Spanish
Ingredients: 1 small garlic clove, crushed to a paste with salt; sea salt and black pepper; 1 garlic clove, crushed to a paste with salt; black pepper; 1 tablespoon olive oil; 3 tablespoons rose-petal jam (see Turkish Suppliers); 4 quails, cut down the middle of the backbone with scissors and flattened out; 3 tablespoons rosewater; ¼ teaspoon ground cinnamon; a squeeze of lemon; 1 tablespoon lemon juice; 1 level teaspoon ground cinnamon; 1 level teaspoon ground cumin

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

This recipe combines the delicate flavour of quail with the heady scent of roses and, although it may seem an extraordinary combination, it does work very well. If you cannot source rose-petal jam, a good alternative is 75g membrillo (quince paste, see Spanish Suppliers), thinned down with 3 tablespoons rosewater.