How to cook quail birds

Quail Birds 
Furry or quail as mentioned in the Holy Quran are wild birds of migratory species, found in different parts of the world in Europe, Asia and Africa, and pass during their migration in the Arab world. Quails migrate in winter to return to their home habitat by summer.

Quail is a small size and is similar in shape to the male and female to some extent, and is a species of rare birds, shy, gentle and beautiful, and these birds prefer green fields over flying, but when they migrate travel very long distances. Quail meat has many benefits.It is considered a low-calorie and high-value meat.It is very easy to digest and contains a quantity of protein and vitamins that are beneficial for the health of children and adults.The quail eggs are considered one of the best birds eggs because they contain nutrients. Especially useful for children to help them grow.

Cooking Quail Stuffed 
Quail is a rich and suitable dishes for the occasions, whether roasted or boiled, Madam will provide you with the way to prepare quails stuffed with rice and minced meat.

Ingredients :
Five cleaned and washed quail. Four cups of rice soaked and drained. Half a kilo of minced meat is coarse. Onion finely chopped. Consists of: one teaspoon of curry, seven spices, ground cardamom, ground cinnamon and salt. Four cups of hot water. cup roasted pine nuts A quarter cup of vegetable oil. The components of quail boiling consist of: onion, some garlic cloves, cardamom, love leaf, laurel leaf, salt.

How to prepare :
Clean the quails thoroughly with salt, lemon and vinegar. Put the vegetable oil in a saucepan over the fire, then add the onion and sauté a little until tender. Add the minced meat, stir and simmer until simmer. Add the soaked and drained rice from the water after leveling the minced meat and stir with the meat until the two ingredients are mixed together. Add flavors respectively and flip the ingredients again. Add the water to be hot, and leave the pot over high heat until it starts to boil, then reduce the heat and leave until the rice is cooked half a level to complete the leveling later.

Allow the padding of the meat and the minced meat to cool slightly, then start stuffing the quails without squeezing the rice to allow it to stretch. Place the quails in another pot filled with water until they are completely boiled.Add chopped onions, quarters of garlic, some rosemary leaves, lori leaves, some cardamom and salt. Close the pot and simmer until the quails are fully cooked. Remove the quails from the broth, then drain them with a baking tray, grease them with a little vegetable oil, and put them in the oven to turn red and golden.

Add the remaining rice stuffing from the filtered quail broth, and leave on low heat until it is cooked. Remove the heat from the quail and set aside. In a flat plate, spread the remaining rice padding onto the plate. Quail the quails neatly and beautifully over the rice, and decorate them with roasted nuts and some rosemary leaves. Serve with salad and yoghurt. You can take advantage of the remaining quail boil broth by preparing vegetable soup with vermicelli and serving it next to the main course.