Dukkah is an Egyptian dry mixture of seeds and spices. You can buy it in ethnic markets, but if you want you can make it at home.
* 30g blanched hazelnuts
* 1 tbsp cumin seeds
* 1 tbsp coriander seeds
* 25g sesame seeds
Toast them 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, like Crudités. Let people peel their own eggs and dip them in the salt and dukkah.