DUKKA WITH QUAIL EGGS AND FLATBREAD
For the dukka
2t coriander seeds 1t cumin seeds 2T roasted sesame seeds 100g roasted hazelnuts, rubbed in a tea towel to remove skins 2t dried origanum, preferably rigani* 2t sea-salt flakes For the quail eggs
24 quail eggs*, at room temperature Flatbread**, to serve Ghee, for brushing Extra-virgin olive oil, to serve For the flatbread
½t dried yeast 300ml lukewarm water 2½ cups plain flour, plus extra for dusting A large pinch of salt Olive oil, for drizzling To make the dukka, dry-roast the spices in a frying pan over medium-high heat until fragrant (1–2 minutes). Grind with a mortar and pestle, then transfer to a bowl with the sesame seeds. Coarsely pound the hazelnuts, in batches, and add to the spice mixture…
