- quail - 4 pieces
- garlic - 2 teeth
- of butter - 25 Grams
- carrots - 2 pieces
- bulbs - 2 pieces
- Ground cardamom - 1 teaspoon
- salt - To taste
- sour cream - 200-250 grams
- handful of breadcrumbs - 1 piece
- a bunch of grapes - 1 piece
- Hard cheese - 150 Grams (for the tunnel)
- eggs - 3 Pieces (for the tunnels)
- flour grind or semolina - 70-80 Grams (for the knots)
1. Wash thoroughly with cold water quail and dry. Finely grate garlic, mix in a bowl with salt and cardamom. The resulting mixture to grate the game inside and outside. Put in the fridge for 2 hours. You can leave the game for the whole night in the fridge. 2. Prepare the mass for the dunghills. Finely grate the cheese. In a bowl, beat the yolks, add cheese and semolina, mix. Put in the refrigerator for 2 hours. 3. Cut each bulb into 8 slices. Cut the carrots. Put the vegetables in a heated frying pan and fry in vegetable oil until half cooked. 4. In a large frying pan heat the butter and fry the quail on all sides on medium heat. 5. Put the quail on the dish and wrap the legs with foil so that they are not burned when baking. 6. Preheat the oven to 190 degrees. Lay the toasted onions and carrots in a baking dish, place the quails on top. Sprinkle on top with breadcrumbs, then lay a layer of sour cream, spread evenly over the surface and sprinkle with breadcrumbs. Sprinkle with oil and bake in the oven for 40 minutes. Carefully watch the game before the end of cooking time, so it does not burn. If the quail turns brown too quickly, cover them with foil on top. 7. Remove the cheese mass from the refrigerator for the dunghills. Beat the whiskers in the foam with a mixer. Mix with cheese mass. In a saucepan bring slightly salted water to a boil. To add flavor to the water, you can add cumin. With the help of two spoons put the klees into boiling water and cook until cooked. Get out of the pan using noise, put on foil, form a roll, wrap and lower in boiling water for a few minutes. 8. Heat the butter in a frying pan, lay out the grapes and cook for 2-3 minutes. 9. Put ready quails on a dish, decorate with grapes and serve with klelyami.
Servings: 6-8