Grilled Quail With Rose Petals

• 4 garlic cloves, crushed
• 2 teaspoons ground cinnamon
• 2 teaspoons ground cumin
• 5 tablespoons rose water
• 80 ml lemon juice
• 60 ml olive oil
• 8 small quail, butterflied
• 6 tablespoons rose petals, jam* or 6 tablespoons quince paste
• dried rose petals, to garnish*

1. Place half the garlic, 1 1/2 teaspoons cinnamon, the cumin, rosewater and 2 tablespoons each of lemon juice and oil in a glass dish.
2. Stir to combine.
3. Add quail and refrigerate overnight.
4. Preheat a grill or barbecue plate to high.
5. Remove quail from marinade and grill quail for 2-3 minutes each side, basting with marinade, until cooked through.
6. Place jam, remaining garlic, cinnamon, lemon juice and oil in a pan over low heat and cook very gently, stirring until combined and heated through.
7. Serve quail with a little sauce and scatter with rose petals.

garlic, ground cinnamon, ground cumin, water, lemon juice, olive oil, quail, rose petals, petals

Taken from www.food.com/recipe/grilled-quail-with-rose-petals-507729 (may not work)