Lebanese Spiced Quail Tray with Vegetables

In a large salad bowl, combine the sliced wild cucumber pickles, tomatoes, red onion, and bell pepper.

Add the mint leaves, parsley, and minced garlic. Mix well to incorporate the herbs.

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Pour the dressing over the salad and gently toss to coat all ingredients.

Let the salad sit for 10 minutes to allow the flavors to blend.

Serve chilled as a side to Lebanese dishes like shawarma, kafta, or mezze platters.

Prepare the marinade: In a bowl, mix olive oil, garlic, lemon juice, cumin, coriander, cinnamon, allspice, black pepper, and salt.

Marinate the quails: Place the quails in a large dish and pour the marinade over them, making sure they are well coated. Cover and refrigerate for at least 1 hour (or up to 4 hours for deeper flavor).

Preheat the oven: Set your oven to 400°F (200°C).

Prepare the tray: Place the baby potatoes, bell peppers, and onion slices in a large roasting pan or tray. Drizzle with a little olive oil and season with salt and pepper. Place the marinated quails on top of the vegetables.

Roast: Place the tray in the oven and roast for 30-35 minutes, or until the quails are cooked through and golden brown, and the vegetables are tender. If the quail needs extra browning, you can broil it for 2-3 minutes.

Garnish and serve: Sprinkle the dish with fresh parsley and, if desired, toasted pine nuts or slivered almonds for extra flavor.