Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4 main dish servings
- 8 quail split and flattened
- 2 teaspoons salt
- ½ teaspoon freshly ground black pepper
- 3 teaspoons dried sumac powder divided
- 4 tablespoons unsalted butter ½ stick
- 4 tablespoons honey raw honey if available
Combine the salt, pepper, and 1 teaspoon of sumac powder in a small bowl. Sprinkle both sides of the birds with the seasonings.
Melt the butter in a large skillet over medium heat until it foams and just begins to brown, about 2 minutes. Carefully add the quail to the skillet, skin-side down. Work in batches if necessary to prevent crowding the skillet. Cook the quail for 6 minutes, without turning, until the skin is golden brown.
While the quail are cooking, combine the remaining 2 teaspoons of sumac powder with the honey in a small bowl.
Turn the birds in the skillet and brush the skin-side of the birds with the honey mixture.
Continue cooking the quail until the juices run clear, about 4 minutes longer. Remove the skillet from the heat and let the quail rest, covered, for about 10 minutes.
Serve with rice or potatoes and a green salad.