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Egyptian Eggs with Dukkah

 

 

 

Ingredients

  • Dukkah Spice Mix
  • 8 tablespoons sesame seeds lightly toasted
  • 4 tablespoons coriander seeds roasted and crushed
  • 3 tablespoons cumin seeds roasted and crushed
  • 50 g Hazelnuts toasted, peeled and crushed
  • 1 teaspoon sea salt
  • 0.5 teaspoon White pepper
  • 4 Eggs
  • Plain Flour for dusting
  • vegetable oil for deep frying
  • 1 bulb Fennel thinly sliced
  • 2 cups Flat-leaf parsley whole leaves
  • 1 small purple Onion thinly sliced
  • 60 ml Extra Virgin Olive Oil
  • of 1/2 - 1 Lemon or lime
  • 1 teaspoon dried Mint
  • Salt
  • Pepper
  • 100 g Bulgarian feta

PREPARATION

  • Roast each ingredient separately, and rub away as much of the brown skin from the hazelnuts as you can.
  • Pound the seeds using a mortar and pestle or whiz them carefully in a spice or coffee grinder.
  • When you grind the sesame seeds and hazelnuts be careful not to over grind them or they will disintegrate
  • Into an oily paste.
  • Soft boil the eggs for 3 minutes.
  • Cool down under running water and peel carefully.
  • Dust them in plain flour and then deep fry each egg for 1-1½ minutes, or until golden brown.
  • Remove from the oil and immediately roll them in dukkah.
  • To make the salad, mix together the fennel flat leaf parsley, onion and dried mint.
  • Whisk together the olive oil and lime juice and season with salt and pepper.
  • Dress the salad and crumble over the fetta.
  • Divide among serving plates.

Kid’s participation
Suggest, always at the discretion of the parent or responsible adult and depending on age, the child to ready the ingredients, peel the cooled eggs, dust the eggs and roll them in Dukka mix.

Presentation

  • Place a Dukkah egg on top of the salad, drizzle over a little extra virgin olive oil, and serve immediately. Also serve with Baladi bread

Nutritional & cultural curiosities
The ancient Egyptian’s diet included milk, cheese, butter and eggs. The Egyptians kept cattle, goats and sheep. Their milk was kept in egg-shaped earthen jars, plugged with grass as protection against insect and was drunk shortly after milking. It is often assumed that - because of the hot climate in which milk spoils in a few hours - milk not destined for immediate consumption was processed into something similar to quark or yoghurt-like labaneh.

Useful tip
Other sorts of vegetables can be added to serving salad according to the taste.

Publish date 14/04/2014 14:58
Last updated 14/04/2014 15:02