Sufra Dayma: Quail Pot Roast By Moushira Abdel-Malek Serves 4 Ingredients: 4 large jumbo quails (frozen) 1 large onion (quartered, thinly sliced) 1 tsp crushed garlic 1 cup white grape juice (with no sugar added) 2 tsp Balsamic vinegar 1/2 tsp tomato paste 1 chicken cube 2 tbsp white vinegar + 1 litre tap water 1 small mastic pod Black pepper + allspice + grated nutmeg + 4 bayleaves + 2 cardamon pods Butter + oil Marinade mixture: 1 tsp each: Salt + pepper + allspice + cumin + cinnamon + thyme (or) oregano Method: Wash quail thoroughly inside-out, removing all sinew inside. Soak in water and vinegar solution for five minutes. Remove and rinse well in fresh water. Drain well. Divide marinade mixture among quails and rub thoroughly inside-out of each quail. Place in a glass container. Cover and refrigerate for either overnight or at least four hours. In a large cooking pan, heat butter and oil. Add mastic pod to melt. Add quail, one by one. Stir to brown each on all sides. Remove with a slotted machine, then add onion to brown, over medium heat. Add all seasoning and stir until aromatic. Add juice, Balsamic vinegar and chicken cube. Stir and bring to the boil. Return quail to pan. Cover and cook over low heat. Add boiling water in very small quantities, only if necessary. Sauce should not be watery. Remove when quail is done. Remove bayleaves and cardamom pods. Serve quail in sauce with white rice aside and pickled finger aubergines.
