Quail eggs with dukkah

Quail eggs with dukkah

Often served as a street snack in Egypt, these eggs are incredibly moreish

Difficulty and servings

Easy

Serves 8 with drinks as nibbles

Preperation and cooking times

Ready in 10 mins
Vegetarian

Vegetarian

Method

  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.
  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.

Recipe from olive magazine, January 2007.

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Difficulty and servings

Easy

Serves 8 with drinks as nibbles

Preperation and cooking times

Ready in 10 mins
Vegetarian

Vegetarian

Ingredients

  • 24 quail eggs
  • sea salt
  • pickled chillies , olives, flatbread, to serve

FOR THE DUKKAH MIX

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