Quail tapaka
Quails are roasted under a fragrant garlic, parsley and ghee mixture for juicy meat and crisp skin. The individual birds provide complete protein without a starchy side.
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Servings: 4 (1 serving ≈ 19 gram)
Digestion time: 2 hour
Complete protein: ✔
Cut quails (4 pieces) along the breastbone and gently flatten them.
Mix ghee (20 g) with garlic (10 g), parsley (40 g), table salt (to taste) and black pepper (to taste).
Rub the quails with the mixture and bake at 195°C until cooked.
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