Put the grape molasses and
verjuice in a bottle or jar, seal
and shake vigorously for 5-10
seconds, then set aside.
To make the onion juice,
blend the onions in a food
processor, then pass the pulp
through a piece of muslin into a
bowl and discard the pulp. You
will need 1tbsp juice.
Separate the quails into legs
and breasts or keep them in one
piece. Put them in a large bowl
with the spices, saffron water
and 1tbsp onion juice and leave
to marinate for at least 4 hours.
Season the skin side with salt
just before cooking.
Heat a barbecue grill to high
and thread the quail on to metal
skewers if separated. Cook,
skin-side down, for 3 minutes,
then turn and cook for another
3 minutes. Alternatively, cook in
a griddle pan. The breast can be
a little pink, but the legs should
be well cooked.
Transfer to a serving plate,
skin-side up, and drizzle the
dressing over to serve.
Recipes and photography taken from Rumi: Food of Middle Eastern Appearance by Joseph Abboud, photography by Armelle Habib (Murdoch books, £18.99)
