Quail eggs with dukkah
Often served as a street snack in Egypt, these eggs are incredibly moreish
Difficulty and servings
Serves 8 with drinks as nibbles
Preparation and cooking times
Ready in 10 mins
Vegetarian
- 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.
- 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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http://www.bbcgoodfood.com/recipes/4045/
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Ingredients
- 24 quail eggs
- sea salt
- pickled chillies , olives, flatbread, to serve
FOR THE DUKKAH MIX
- 30g blanched hazelnuts
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 25g sesame seeds
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Authentic Indian flatbreads (naan) can be shallow fried or baked - they cook in just 15 mins
45
ratings
Difficulty and servings
Serves 8 with drinks as nibbles
Preparation and cooking times
Ready in 10 mins
Vegetarian
Ingredients
- 24 quail eggs
- sea salt
- pickled chillies , olives, flatbread, to serve
FOR THE DUKKAH MIX
- 30g blanched hazelnuts
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 25g sesame seeds
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01 August 2009
Missis rated and commented on this recipe
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