Name: Dukkah with quail eggs and flatbread
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 - 8
Ingredients: 24 quail eggs, at room temperature; Flatbread, to serve; Ghee, for brushing; Extra-virgin olive oil, to serve; Dukkah; 2 tsp coriander seeds; 1 tsp cumin seeds; 2 tbsp roasted sesame seeds; 100 gm roasted hazelnuts, rubbed in a tea towel to remove skins; 2 tsp dried oregano, preferably rigani (Greek oregano; see note)

Dukkah with quail eggs and flatbread

Claudia Roden may chuckle when she thinks of dukkah’s popularity these days, but it’s grounded in one simple reason: It tastes great. Serve it with salty cheese, or as we’ve done here, with quail eggs, as a fine way to kick off a party.

Serves 6 - 8

Prep

20M

Cook

15M

Total

35M

Ingredients

24 quail eggs, at room temperature

Flatbread, to serve

Ghee, for brushing

Extra-virgin olive oil, to serve

Dukkah

2 tsp coriander seeds

1 tsp cumin seeds

2 tbsp roasted sesame seeds

100 gm roasted hazelnuts, rubbed in a tea towel to remove skins

2 tsp dried oregano, preferably rigani (Greek oregano; see note)

Method

1.For dukkah, dry-roast spices in a frying pan over medium-high heat until fragrant (1-2 minutes). Grind with a mortar and pestle, then transfer to a bowl with sesame seeds. Coarsely pound hazelnuts, in batches, and add to spice mixture with oregano and 2 tsp sea salt flakes.

2.Cook eggs in a saucepan of boiling water until soft-boiled (2½ minutes). Transfer to a bowl of iced water to chill (10 minutes). Peel eggs while wet, place in a bowl of iced water and refrigerate until required.

3.Preheat a barbecue or grill to high, brush flatbread with ghee and grill, turning, until charred (1-2 minutes each side).

4.Serve dukkah with drained quail eggs, olive oil and flatbread for dipping.

Rigani, dried wild Greek oregano, is available from select delicatessens.
Drink suggestion: Um, Turkish lager?. Drink suggestion by Max Allen.
Notes

Recipe / styling by Lisa Featherby

Styling by Geraldine Mu Ñoz

Ingredients

Method

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