Quail eggs with dukkah
Published: March 25, 2015 at 3:05 PM
Save recipe
Serves 4 as a starter
A little effort
Total time: 10 mins
0 reviews
loading...
Get 5 months for £5 when you subscribe today
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
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Ingredients
- 24 quail eggs
- sea salt
- to serve sea salt
DUKKAH MIX
- 30g blanched hazelnuts
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 25g sesame seeds
Ad
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.
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue