Dukkah with
quail eggs and
atbread
SERVES 6-8 // PREP TIME 20 MINS
// COOK 15 MINS (PLUS STANDINGClaudia Roden may chuckle
when she thinks of dukkah’s
popularity these days (see p72),
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 of a party.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)1 For dukkah, dry-roast spices in
a frying pan over medium-high
heat until fragrant (1-2 minutes;
see cook’s notes p192). Grind
with a mortar and pestle, then
transfer to a bowl with sesame
seeds. Coarsely poundhazelnuts, 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.
NoteRigani, dried wild Greek
oregano, is available from
select delicatessens.
Beer suggestionUm, Turkish
lager?➤Dukkah with quail eggsRaku
clay bowl with pinched edge
(with quail eggs) from Chef
Vs Clay.Cardamom nut cake
Plate from Luna Ceramics.
All other props stylist’s own.
Stockists p192.88 GOURMET TRAVELLER