Sumac powder is made from the flower buds of the sumac tree and forms an acidic red spice. It is used extensively in the Middle East for its ability to brighten a dish. I collect the buds in the fall, dry them in the sun, and grind them to a fine powder. The spice will keep for up to a year if stored in a sealed jar.
1 tsp (5 mL) minced fresh garlic
1 tsp (5 mL) salt
1 tsp (5 mL) ground black pepper
1 Tbsp (15 mL) light soy sauce
1 Tbsp (15 mL) maple syrup
1 tsp (5 mL) prepared yellow mustard
1 tsp (5 mL) sumac powder
4 quail (each about 4 oz [120 g])
vegetable oil, for grill
In a small bowl, combine the garlic, salt, pepper, soy sauce, maple syrup, mustard, and sumac powder. Stir to mix. Place quail in a plastic zip-lock bag and add the marinade. Seal and shake the bag to distribute the seasoning. Place in the refrigerator overnight to allow flavours to penetrate the quail. Flip occasionally to redistribute the seasonings.
Preheat the grill to high. Preheat the oven to warm.
Clean the grill with a brush and rub with a paper towel drizzled with vegetable oil. Add the quail and cook for 3–4 minutes per side, or until the quail is slightly charred but still medium-rare. Transfer to a serving platter and place in the oven for 10 minutes to rest. Serve over salad greens or rice.
SERVES 4