Kabak (Quails)

Ingredients

• Take six quails
• one pound of oil
• two large finely shred onions
• a cupful of water
• a cupful of curd
• one teaspoonful of salt
• a teaspoonful of cinnamon
• a teaspoonful of coriander
• a pinch of saffron
• a teaspoonful of cardamoms
• three or four pieces of green ginger

Method

1. 1

   Take six quails, remove the heads, tails, and legs, then cut them in two.

2. 2

   Put one pound of oil in a pot and bring to the boil; in this put two large finely shred onions; cook till red; then place to the one side.

3. 3

   In the same oil brown the pieces of quails on both sides, then put in a cupful of water and a cupful of curd, the onions, one teaspoonful of salt, a shred red chilli, a teaspoonful of cinnamon, a teaspoonful of coriander, a pinch of saffron, a teaspoonful of cardamoms, and three or four pieces of green ginger.

4. 4

   Cover closely, bringing all to the boil; then simmer gently until the quails are cooked.

5. 5

   Add more water if necessary, and keep them from charring.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 122. The excerpt below is the record exactly as published.

Kabak. (Quails.) Take six quails, remove the heads, tails, and legs, then cut them in two. Put one pound of oil in a pot and bring to the boil ; in this put two large finely shred onions ; cook till red ; then place to the one side. In the same oil brown the pieces of quails on both sides, then put in a cupful of water and a cupful of curd, the onions, one teaspoonful of salt, a shred red chilli, a teaspoonful of cinnamon, a teaspoonful of coriander, a pinch of saffron, a teaspoonful of cardamoms, and three or four pieces of green ginger

Cook this with the app: pantry check, scaling, and the assistant.