Barbecued quail with mograbiah salad from Ottolenghi: The Cookbook by Yotam Ottolenghi and Sami Tamimi
- allspice berries
- coriander leaves
- ginger
- green cardamom pods
- ground cinnamon
- ground cumin
- honey
- pearl couscous
- lemons
- mint
- paprika
- parsley
- quail
- red chiles
- spring onions
- turmeric
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour etc.)
