Ingredients
- quail eggs 24
- sea salt
- to serve
dukkah mix
- blanched hazelnuts 30g
- cumin seeds 1 tbsp
- coriander seeds 1 tbsp
- sesame seeds 25g
Method
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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.
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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.
