6

Dukkah with

quail eggs and

atbread

SERVES 6-8 // PREP TIME 20 MINS

// COOK 15 MINS (PLUS STANDING

Claudia 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 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.

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