I was recently sent a sample of some locally made Dukkah (pronounced doo-kah) by Bagdad Foods to try. I love Dukkah and this particular one is wonderfully fragrant and just plain delicious.
Traditionally Egyptian, Dukkah is a dry mix of roasted nuts, seeds and spices blended finely together. Dukkah is usually eaten by dipping fresh bread first into olive oil and then into the nut mixture but as I’ve discovered it also serves as a versatile seasoning in cooking.
2 organic free-range eggs
2 tbs dukkah
Turkish bread grilled and cut into soldiers
Cover eggs with cold water and gently bring to the boil.
Lower the heat to a simmer and cook for 2 – 3 minutes for soft eggs, cook them a little longer if you like them firmer.
Immerse the eggs in cold water & peel quickly before they lose their heat. Roll the eggs in olive oil then the dukkah, and serve. Alternatively, cut the top off the egg and drizzle with olive oil and dukkah. Or, do both – the textures are fantastic.
Roasted quail with dukkah, sweet potato puree and broad beans
2 quail (I used jumbo quail)
2 tbs olive oil
1 medium sweet potato
1+ 3/4 cups chicken stock
1 tbs butter
2 handfuls of broad beans, podded, blanched in boiling water
1/4 cup chicken stock (extra)
Preheat oven to 190C.
Using kitchen scissors cut the quail in half along the backbone and then repeat on the other side. Remove any innards and gently dislodge the ribcage. Repeat with remaining quail. Pat the quail dry with a paper towel.
Peel the sweet potato and cut into chunks. Place in a saucepan and cover with the stock (add water if the stock doesn’t cover the sweet potato). Bring to the boil and simmer for 15 – 20 minutes or until the sweet potato is soft. Transfer to a blender when done, blend until smooth with the butter and keep warm.
Dredge the quail skin side down through the dukkah. Heat a non stick heavy based fry pan until it’s really hot and add 2 tbs olive oil. Pan fry the quail skin side down for 2 minutes and transfer to a baking rack lodged over a roasting tray. Place the quail in the oven for 10-15 minutes until cooked through, but still pink.
While the quail is roasting away, take the outer skin of the broad beans and saute in a little olive oil and butter and the additional chicken stock.
Plate up, serve and enjoy.