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Barbecued quail with mograbiah salad from Ottolenghi: The Cookbook (page 131) by Yotam Ottolenghi and Sami Tamimi

  • spring onions
  • coriander leaves
  • ground cinnamon
  • ground cumin
  • fresh ginger
  • honey
  • lemons
  • mint
  • paprika
  • parsley
  • turmeric
  • red chiles
  • quail
  • green cardamom pods
  • allspice berries
  • Mograbia couscous

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Notes about this recipe

  • Eat Your Books

    Fregola can be used instead of mograbiah.

  • TrishaCP on July 26, 2011

    The flavor of the barbecue is really delicious. I didn't use quail- instead I subbed in the dark meat chicken (thigh) as suggested.

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