House and Leisure



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 with the origanum and the sea-salt flakes.

Cook the quail eggs in a saucepan of boiling water until soft-boiled (2½ minutes). Transfer them to a bowl of iced water to chill (10 minutes). Peel the eggs while

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