Grilled Quail

Preparation info
    • Difficulty


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By Claudia Roden

Published 1986

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Every year, a type of migrating quail not found in Britain flies over Alexandria. Hundreds of the small birds fall, exhausted, on the dunes of the beaches of Agami, to be caught in large nets and collected in baskets. They are plucked and cleaned and marinated in a rich sauce flavoured with cumin and coriander, and grilled on the beaches over numerous little fires.