Quail eggs with dukkah
The perfect nibbles or dinner-party starter. This is often served as a street snack in Egypt with a little paper cone of the dukkah spice blend for dipping. Serve with pickled chillies (available in Middle Eastern shops and some supermarkets), olives and flatbread as a relaxed nibble with drinks
- 24 quail eggs
- sea salt
- to serve sea salt
DUKKAH MIX
- 30g blanched hazelnuts
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 25g sesame seeds
Method
step 1
To make the dukkah, toast everything in a dry frying pan until it starts to brown and smell fragrant. Cool, then either pound everything with a pestle and mortar or pulse in a food processor (you want a coarse mixture, not a paste, so be careful if you are using a food processor). Tip into a serving bowl.
step 2
Cook the quail eggs in simmering water for 3 minutes. Drain and run under cold water for a few minutes. Serve with the dukkah, a dish of sea salt and other accompaniments. Let people peel their own eggs and dip them in the salt and dukkah.