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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.

By Lisa Featherby
  • Serves 6 - 8
  • 20 mins preparation
  • 15 mins cooking plus standing
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.

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.

Notes

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

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  • Author: Lisa Featherby