Tabaka quail
Description
Quail tabaka is a standalone dish that can be served with any side dish of fresh, baked, or fried vegetables, pasta, cereals, etc. It cooks very quickly if you have previously marinated the birds. Quails can be prepared on a grill or barbecue.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Rinse the quails in water, cut them along the back, opening them like a book. If the birds are large, lightly pound the breast with a meat mallet or the edge of a knife. Pat dry with paper towels to remove excess moisture. Season the birds with salt and pepper on all sides.
- 3
Step 3
Grind the cleaned and washed garlic cloves and parsley. Rub the carcasses with the prepared mixture and place them in a deep container or on a plate. Let the carcasses marinate with garlic for 1-2 hours at room temperature, rubbing them occasionally. Do not refrigerate—cold carcasses won't cook through properly!
- 4
Step 4
After the specified time, heat vegetable oil in a skillet and place the quail carcass skin-side down. Sear over medium heat for about 5–7 minutes until golden brown. Then flip the carcass, reduce the heat to the minimum, cover the skillet with a lid, and cook for another 10–12 minutes until golden brown on the other side. During this time, the quail will steam and become fully cooked.
- 5
Step 5
Fry the second bird the same way. Place on a plate and serve hot with any side dish.