Saman bil Einab

Quails with Grapes

Preparation info
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By Claudia Roden

Published 1986

  • About

This is a Moroccan recipe, which I have adapted from René R. Khawam’s La Cuisine Arabe.


  • 6 quails
  • 60 g (2 oz) butter
  • 1


Clean, singe and wash the quails. Sauté briskly in butter in a large pot for about 6 minutes, turning them to colour them all over. Season with ginger and salt and pepper. Add the grapes and lemon juice and cook gently for another 10 minutes until the quails are done and the grapes have softened.

Serve with rice or burghul pilav.