Summer snack – Quail eggs with dukkah

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.

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