Grilled Quail Wrapped In Grape Leaves On White Bean Salad

Ingredients

The quail:

• 1 cup vegetable oil
• 1 large white onion, thinly sliced
• 1 teaspoon soy sauce
• 6 bay leaves
• 10 whole black peppercorns
• 4 boneless quails, split in half lengthwise
• 8 large untorn grape leaves, blotted dry
• 1 large red bell pepper, cut into 1-inch squares

The salad:

• 4 ounces Great Northern beans, soaked overnight
• 1 red onion, thinly sliced
• 1 medium-sized tomato, coarsely chopped
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• ½ teaspoon sumac, optional (see note)
• Salt to taste
• 2 tablespoons torn mint leaves

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    1823 calories; 151 grams fat; 16 grams saturated fat; 0 grams trans fat; 98 grams monounsaturated fat; 27 grams polyunsaturated fat; 60 grams carbohydrates; 16 grams dietary fiber; 13 grams sugars; 60 grams protein; 165 milligrams cholesterol; 285 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Two servings

Preparation

1. Combine the oil, onion, soy sauce, bay leaves and peppercorns together in a nonreactive dish just large enough to hold the quails in one layer. Add the quails, turning to coat them with the marinade. Cover and refrigerate them for eight hours, or overnight. Baste once during this time.
2. Bring a large pot of water to a boil. Add the beans, cook them until just tender, about 35 to 45 minutes, then drain. While the beans are still warm, add the red onion, tomato, olive oil, lemon juice, sumac if used, salt and mint leaves.
3. While the beans are cooking, eat a charcoal grill or a broiler. Remove the quails from the marinade. Spread the grape leaves out flat. Place a half quail on the lower edge of each leaf. Roll up the bird in the leaf, turning in the sides as you roll. Run a skewer through the roll crosswise and add a piece of red pepper. Repeat with three more rolls and pieces of pepper per skewer.
4. Once the salad has been made and the charcoal is hot, place the skewers on the grill and cook the quails for five minutes, then turn them over and cook the second side for five minutes more. Serve the quail rolls on top of the bean salad.

• Sumac is available at stores selling Turkish spices. It can be very difficult to find, and is optional.