Ingredients
- 1 Teaspoon black pepper
- 2 Diced potatoes
- 2 Bell peppers grated into small pieces
- 1 Cup Egyptian rice (cleaned and soaked)
- 8 Royal quails
- 2 Tablespoons tomato sauce
- 1 Diced onion
- 1 Bundle diced parsley
- 1 Finely diced chili pepper
- 2 Bundles diced coriander
- 1 Small cup vegetable oil
- Salt, to taste
- 1 Teaspoon coriander
- 1 Teaspoon cumin
- 3 Cloves finely mashed garlic
Instructions
- Mix rice, pepper, onion, parsley, coriander, tomatoes, half the garlic, tomato sauce, and cumin; half the black pepper, half the sauce, half the oil, and mix.
- The stuffing is ready.
- Fill the quail cavity with stuffing prepared.
- Add oil, salt, pepper, garlic, a spoon of sauce, and mix.
- Soak quail for an hour.
- Put in a tray, wrap in aluminum foil and insert in 170 degree preheated oven for an hour Ready to serve.
Serve with vegetable rice OR with vegetable sauce and quail broth