Saman bi Einab

Name: Saman bi Einab
Yield: serves 4
Ingredients: 8 quails; 3 tablespoons sunflower or vegetable oil; 5–6 tablespoons butter; Salt and pepper; 3 inches fresh gingerroot, or to taste, grated, or crushed in a garlic press to extract the juice; 3 cloves garlic, crushed; 1 pound large seedless white grapes, washed and drained

December 9, 2011

A wonderful dish. Even those who think it is not worth cooking quail because the birds are too small think this is delightful. In Morocco, ground ginger is used, but with fresh ginger it is particularly delicious. I peel and cut the root into pieces and squeeze them through a garlic press to obtain the juice. But if you are used to grating ginger, do that.

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