Egyptian Grilled Quail (Egyptian Grilled Quail) Recipe: سمان مشوي
Egyptian grilled quail, a thousands-year-old tradition, showcases smoky aromas and tender, flavorful meat that echo Egypt’s ancient kitchens. With its crispy skin and juicy, spiced interior, this timeless delicacy continues to shine across Middle Eastern cuisine.
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Equipment
Ingredients
- 3 quails
- 2 liters wet brine, recipe follows
- 1 cup of marinade, recipe follows
Brine
- 2 liters water
- ½ cups Kosher salt
- 1 tablepoon whole peppercorns
- 1 tablespoon allspice berries
- 5 cardamom pods
- 5 bay leaves
- 5 gloves garlic
Marinade
For Serving
- ½ cup Tahini sauce
- Salata baladi (Egyptian green salad)
- Egyptian Vermicelli Rice
Instructions
Step 1: Brine
- Brine the Quails: In a large and deep pan, combine the water and the brine ingredients. Bring it to a vigorous boil until all the salt is dissolved. Let the brine cool completely before you add the Quails. Transfer the brine and the Quails into the fridge and keep them overnight.
Step 2: Marinate
- To juice it, puree a quartered white or yellow onion (not red onions) in a well food processor to a fine paste. Transfer the pureed onion to a fine mesh sieve placed over a bowl and press the onion puree with the back of a spoon to a spatula to extract all the juice that accumulates in the bowl underneath. Don't waste the onion solids as you can use it to cook any meal and you can freeze it if you will.
- To combine the marinade, mix the onion juice, grated tomato, oregano, salt, pepper, tomato paste and spices, and olive oil in a deep bowl. Plunge the Quails in that marinade and cover with a plastic wrap and keep it in the fridge for at least 1 hour or maximum over night.
Step 3: Grill
- Remove the Quails from the marinade. Heat a stove top cast iron skillet or fire up your grill after you brushed it with some unflavored oil such as canola oil, which has a high smoking point.
- Place the Quails on the hot griddle, leave it on each side up to 10 minutes or until it is detached easily from the pan or the grill rack. Don't attempt to forcefully flip the Quail if the skin is still sticking to the pan or the griddle, as the flesh will rip.
- To test whether the quail is cooked through, poke the breast (the thickest part) with a sharp knife, if a clear juice runs out that means it is ready to be removed from the grill.
- Don't over grill the Quail so it doesn't dry out. Place it on a serving dish and cover it loosely with an aluminum foil to keep the heat in. The aluminum foil should not touch the quail to avoid unnecessary toxins penetrating the food.
- Charcoal Grilling Option: For a more authentic flavor, grill the marinated quail directly over hot charcoal. Arrange the birds on the grill rack, about 5–6 inches above the coals, and cook for 8–10 minutes on each side until the skin is beautifully charred and the meat is cooked through. The slow kiss of the charcoal infuses the quail with a deep smokiness that mirrors the traditional Egyptian method of preparing Semman Mashwi.
Step 4: Infuse with Smoke
- Place a small piece of glowing charcoal in a heatproof bowl, then nestle it inside the pan with the grilled quail. Drizzle a drop of oil or ghee over the charcoal to release aromatic smoke, and quickly cover the pan with a tight lid. Let the quail sit for 2–3 minutes to absorb the smoky flavor before serving.
Step 5: Serve
- Serve Grilled Quails hot with tahini sauce, salata baladi (Egyptian green salad), freekeh, and/or vermicelli rice.
Nermine's Notes
If you ever visit Cairo, make a stop at Andrea restaurant to savor charcoal-grilled Quails (Semman Mashwi) that will dent your memory forever. Andrea has several locations my favorite is the one situated in Marioutiya, given his picturesque view.