Mezze & Dips
Quail Sauté
Assafeer Mi’liyeh
عصافير مقليه
Serve it hot or warm with fresh pita bread and lemon wedges or by itself as an appetizer.
The Lebanese are fond of hunting. Memories of summer days spent up the mountain of Hasroon surface every time I eat quail (Assafeer). My friends used to come back proudly from a hunting trip with a few sparrows or quail hanging from their waists. Sometimes they came back empty-handed, but every time they succeeded I was handed my share. Quail were a special treat for me. I used to run home and quickly clean them. When they were sautéed and browned, I squeezed lemon juice all over them and ate them, bones and all, because they were so tender.
Procedure
- Pat dry quail pieces with paper towels and place on a platter.
- Sprinkle salt, pepper, seven spices and cinnamon over the quail and rub them in with your fingers. Sprinkle with lemon juice.
- Heat vegetable oil in a pan over medium-high heat. Gently place quail pieces in the pan and cook on both side until they are golden brown, about 7 minutes or to your liking. Turn off heat and serve.
Serve it hot or warm with fresh pita bread and lemon wedges or by itself as an appetizer.
Tip — You can season the quail overnight in the refrigerator, but remember to bring it to room temperature before you cook it.