Olive Magazine
Quail Eggs Recipe with Dukkah Spice Mix

Quail eggs with dukkah

Published: March 25, 2015 at 3:05 pm
  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 4 as a starter

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

  • Vegetarian


  • 24 quail eggs
  • sea salt
  • to serve


  • 30g blanched hazelnuts
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 25g sesame seeds


  • 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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