Roasted Quail Recipe | Ancient Israelite Cuisine

Ingredients

• 4 whole quails, cleaned and patted dry
• 2 tablespoons extra virgin olive oil
• 1 tablespoon date honey (silan) or pure honey
• 1 tablespoon pomegranate molasses
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon sumac
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground black pepper
• 1 teaspoon kosher salt
• 4 garlic cloves, minced
• 1 small bunch fresh thyme (about 8 sprigs)
• 1 small bunch fresh parsley, chopped (for garnish)
• 1 lemon, sliced
• 1/2 cup dried figs, quartered
• 1/2 cup toasted pine nuts
• 1/4 cup water