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Uzbekistani Quail Grilled in Grape Leaves |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Uzbekistani Quail Grilled in Grape Leaves recipe on the web!!Intrigued by the traditional recipe, I tried wrapping the quail in grape leaves (different from pumpkin leaves, of course, but more widely available in this country) and roasting them in the embers. The results were delectable. In order to cook the quail using this method, you need to have a charcoal grill. __ grape leaves packed in brine _ quail, (about 2 pounds in all) Spice paste as Prepared in "Spiced Grilled Quail" (see recipe) 1. Rinse the grape leaves under cold running water, then let soak in a bowl of cold water to cover for 1 hour, changing the water several times. 2. Preheat a charcoal grill to medium-high. 3. Remove and discard the fat just inside the body cavities of the quail, rinse the quail inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Leave the quail whole. Place a little spice paste in the cavity of each bird; rub the remaining spice paste on the skin. 4. Drain the grape leaves and blot dry. Wrap each quail in 5 grape leaves and tie securely with kitchen string. 5. Nestle the wrapped quail in the ashes. Roast until the birds are cooked, 15 to 20 minutes, turning the quail from time to time with tongs. To test for doneness, insert the tip of a metal skewer or sharp knife into the thickest part of a thigh. It should come out very hot to the touch. 6. Serve the quail in the leaves, but since they’ve been in the ashes, the leaves will be inedible, so should be removed before the quail are eaten. Serves 4 Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. Piri-Piri Chicken Beer Can Chicken Bahamian Grilled Chicken Chicken With Lemon Mustard Sauce / Yassa Brazilian Beer Chicken Balinese Grilled Chicken With Apple-Macadamia Chile Sauce Tandoori Chicken / Tandoori Murgh Buccaneer Chicken / Poulet Boucane'e Baxter Road Grilled Chicken Sea Captain's Chicken Tikka Anguillan Roast Chicken Anguillan Barbecue Sauce Grilled Chicken With Saffron / Joojeh Kebab Yakitori Palestinian Chicken Motevidean Chicken Breats / Pamplona de Pollo Bademiya's Justly Famous Chile-Coriander Chicken Afghan-Style Chicken / Murgh Thai Chicken Sates Served in Lettuce Leaves Malaysian Chicken Sates Sri Lankan Sates Schoolyard Chicken Sates Jakarta Chicken Sate / Sate' Ayam Turkey Pastrami Annatto-Spiced Grilled Turkey Grilled Game Hens With Moroccan Spices Afghan-Style Game Hens Afghan Grilled Quail Grilled Quail Santorini Spiced Grilled Quail Uzbekistani Quail Grilled in Grape Leaves Grilled Duck With Garlic and Ginger Cinnamon Cherry Sauce for Duck Orange Sauce for Duck Peking Duck Scallion Crepes Tuscan Grilled Pheasant Grilled Pheasant Legs |
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