Boiled Quail with white wine (THE TURKISH REPUBLIC OF NORTHERN CYPRUS)


  • quail - 4 pcs.
  • onion - 2 pcs.
  • wine – 6,76 oz, white
  • sunflower oil – 3,38 oz
  • vinegar - 3 tablespoons
  • bay leaf - 2 pcs.
  • black pepper - 1/2 teaspoon, ground
  • salt - 1 pinch

Wash the quails and put them in a large saucepan. Mix the wine with the oil and vinegar.

Transfer the mixture next to the quails. Sprinkle with salt and pepper.

Cut the onion into rings and coat the quails. Fill them with bay leaves and cover with a lid and cook the dish on low heat for about an hour.

ENJOY YOUR MEAL
 

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