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.
- 24 quail eggs, at room temperature
- Flatbread, to serve
- Ghee, for brushing
- Extra-virgin olive oil, to serve
- 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)
- 1For 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.
- 2Cook 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.
- 3Preheat a barbecue or grill to high, brush flatbread with ghee and grill, turning, until charred (1-2 minutes each side).
- 4Serve 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.