Method of cooking birds, quail

Method of cooking birds, quail


  • 1 quail birds
  • 2 cooking quail stuffed birds 2.1 components 2.2 Preparation
  • 2.1 components
  • 2.2 Preparation

Birds of quail

Birds, quail or quail or quail, as mentioned in the Koran are wild birds of the immigrant type, and are found in different parts of the world in Europe, Asia and Africa, and pass during their migration in the Arab world. Quail birds migrate in winter to go back to her home with the summer, one of the only birds that belong to the rank of Digajiat, and have the ability to fly and fly.

Quail is characterized by its small size and is similar to the form of male and female, to some extent, a rare species of birds and shy and gentle and beautiful, these birds prefer green fields to fly only when they cut off their migration very long distances. It features many of the benefits of quail bird meat; Where meat is one of the few calories and rich benefits, and features Bleontha; They are easy to digest and contains a useful amount of protein and vitamins for the health of children and adults, and the quail eggs is one of the best bird eggs at all; Because it contains nutrients and especially helpful for children to help them grow.

Cooking quail stuffed birds

Quail birds is rich and suitable dishes for banquets and spells holidays dish, whether grilled or broiled, here we will offer you a way madam preparing birds quail stuffed with rice and minced meat.


  • Five birds ensure diluents, unwashed.
  • Four cups of rice soaked and drained.
  • Half Iklmn coarse minced meat.
  • Onion finely chopped.
  • Mtaibat consists of: a teaspoon of curry, and the seven spices, cardamom and ground, and ground cinnamon, and salt.
  • Four cups of hot water.
  • A quarter of a cup of roasted pine.
  • A quarter cup of vegetable oil.
  • Cook birds quail components consist of: onion, some garlic cloves, love Hill, and paper lorry, paper and laurel, and salt.

How to prepare

  • Clean your birds well quail with salt and lemon and vinegar.
  • Put the vegetable oil in a saucepan on the fire, then add the onion and Houhah little until tender.
  • Add chopped meat and toss and leave to simmer until cooked.
  • Add the soaked and drained rice from the water after a flush minced meat and toss with the meat until mixed ingredients together.
  • Add Almtaibat straight plug my heart again.
  • Add water to be hot, and leave the pot over high heat until it starts to boil, then heat Akhvda and leave until the rice is cooked to complete the half-baked Astewaeh later.
  • Let the filling of rice and minced meat so cool a little, then start by stuffing birds quail without pressure on the rice to allow him to stretch, and then proved parties QUAIL heat flossing until the filling does not come out.
  • Place quail birds in another saucepan filled with water until it is completely boiled, add the onion, cut into quarters, and some cloves of garlic, some rosemary leaves, leaf lorry, some grains of cardamom, and salt.
  • Close the pot and leave it on low heat until cooked birds completely quail.
  • Ancla quail birds of broth, then drain tray dedicated oven, Adhenneha a little vegetable oil, and Odkhaliha oven Taathmr acquires a golden color.
  • Add the remaining charge of the broth quail drained rice, and leave on low heat until it is Astewaih.
  • Anzei thermal yarn for birds, quail and leave aside, and in a flat dish Unfold the rest of the filling on the rice dish.
  • Descriptive birds quail neatly and beautifully over rice, roasted nuts Zaneha and some rosemary leaves.
  • The feet of the dish with vegetable salad and yogurt.
  • You can take advantage of the rest of the broth boiled quail prepared vegetable soup with noodles and served next to the main dish.


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