Stuffed Quail

Nasser HaddadCuisinier

Ingrédients

• 6 quails, cleaned and well washed
  6 pieces
• 1 cup of rice, washed and drained
  1 cup
• 6 gizzards, quail
  6 pieces
• 6 hearts and livers, quail
  6 pieces
• 1 medium onion, finely chopped
  1 piece
• 2 tablespoons of butter
  2 tablespoons
• 1/4 teaspoon of nutmeg, grated
  0.3 teaspoon
• 2 tablespoons of ghee, for frying
  2 tablespoons
• 1/2 teaspoon of black pepper
  0.5 teaspoon
• 1 teaspoon of salt
  1 teaspoon

Mesures

1. 1

   Clean the quail thoroughly and wash with salt and lemon to remove any odor, rinse well and let it drain completely.

   5 minutes
2. 2

   Meanwhile, prepare a frying pan and melt the butter, add the chopped onion and stir until it wilts, ensuring it does not turn yellow to keep its white color.

   Matériel requis:

   Poêle à frire

   5 minutes
3. 3

   Add the gizzards, liver, and hearts and stir until the color changes, then add the drained rice and stir until everything is mixed together.

   5 minutes
4. 4

   When the rice is coated with butter, add the salt, pepper, and grated nutmeg, stir until the spices are distributed, add half a cup of water, stir well, and cover on low heat.

   5 minutes
5. 5

   Add a little water gradually until the rice is half cooked, remove from heat and let it cool slightly.

   5 minutes
6. 6

   Start stuffing the quail with the rice without pressing down until the rice is fully cooked, and fill the body and also the neck slightly to prevent it from bursting and releasing the stuffing into the boiling water.

   5 minutes
7. 7

   Boil in boiling water, ensuring it is not fully submerged to prevent it from opening, boil for 20 minutes or more until cooked and the legs separate, salt the water, and when cooked, lift it gently and wait for it to cool before frying it in ghee.

   Matériel requis:

   Marmite

   20 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques