Dukkah with quail eggs and flatbread
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 off 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.
Note Rigani, dried wild Greek oregano, is available from select delicatessens. Beer suggestion Um, Turkish lager? ➤