6678

Quail eggs with dukkah

  • serves 4 as a starter
  • Easy

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.

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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

  • 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.

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