Siman Meshwi

• 6 quails
• 5 tablespoons extra-virgin olive oil
• Salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cardamom
• 1 onion, blended to a cream in a food processor
• Pinch of cayenne pepper or ground chili pepper
• 2 tablespoons finely chopped flat-leaf parsley to garnish
• 2 lemons, cut into wedges, to serve with

1. Wash the quails.
2. You may need to singe some stray feathers.
3. Using kitchen shears or a serrated knife, cut the birds open along the breastbone, then pull them out and flatten them as much as you can so that they cook evenly.
4. Mix the remaining ingredients except the parsley and lemon, and turn the birds in this marinade.
5. Leave for 1 hour before cooking over glowing embers or under a hot broiler for 56 minutes, until browned all over but still juicy inside.
6. Turn over once, leaving them longer with the bone side towards the fire, and be careful not to overcook.
7. Serve sprinkled with parsley, accompanied with lemon wedges.
8. For a Lebanese flavor, marinate in a mixture of olive oil with the juice of 1 lemon, 2 crushed garlic cloves, and salt and pepper.

extravirgin olive oil, salt, ground cumin, ground coriander, ground cardamom, onion, cayenne pepper, flatleaf parsley, lemons

Taken from www.epicurious.com/recipes/food/views/siman-meshwi-373365 (may not work)