Quails are part of the mezze tradition. Use your hands to eat them.
Recipe information
Yield
serves 4
Ingredients
4 quails
2 tablespoons extra virgin olive oil
Salt and pepper
1 tablespoon chopped flat-leaf parsley
Preparation
Step 1
Lay each quail breast side down. Cut along one side of the backbone, then along the other side and remove the bone. Open out the bird and turn it over. Cut the wing and leg joints just enough to pull them a little apart, then press down hard with the palm of your hand to flatten the bird.
Step 2
Place the quails on a sheet of foil on an oven tray. Rub them with the olive oil and sprinkle with salt and pepper. Cook the birds under a preheated broiler for about 8 minutes, turning them over once.
Step 3
Serve sprinkled with the chopped parsley.
