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Grilled Quail with Ras el Hanout
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The Middle Eastern rub, ras el hanout, with its mix of spices and dried rose petals, imparts a fabulous flavour to this dish. Serve the quail with some wilted spinach and wedges of lemon.
A well-chilled beaujolais, full of juicy freshness, is always lovely with quail but exceptional with this spicy version.
Typical values per serving:
This recipe was first published in August 2008.