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Ingredients
| dried sesame seeds: 8 Tbl |
| coriander seed: 4 Tbl |
| cumin seed (whole): 3 Tbl |
| hazelnuts - filberts (whole): 1/2 cup |
| salt: 1 tsp |
| black pepper: 1/2 tsp |
| eggs: 4 |
| all-purpose flour (unsifted): 1/4 cup (for dusting) |
| vegetable oil |
Egyptian Eggs With Dukkah
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
5 min -
Servings
4 serving(s)
Tags
- DUKKAH.
- Roast the sesame seeds, coriander seeds, cumin seeds, and hazelnuts until golden and fragrant. (You may need to do each of these separately, so none of them scorch).
- Rub the skins off of the hazelnuts as much as possible.
- Combine the seeds and nuts in a spice or coffee grinder, and grind until they are chopped, but not pulverized into a paste. Add the salt and pepper. If you have any of the Dukkah left over, keep it in a airtight container in the refrigerator.
- EGGS.
- Soft boil the eggs for 3 minutes, then cool and peel under running water to easily remove the shells.
- Lightly dredge the eggs in the flour, dusting off any excess, then deep fry for a minute or two, until they are golden brown.
- Remove from the oil and roll in the Dukkah.
- Serve immediately with a light salad for an appetizer, or as is for a quick snack.