Walk like an Egyptian…
Dukkah Devilled Eggs
I do love it when I can find a way of sticking a song lyric (c/o The Bangles 1986) into my ever increasing ridiculous sub headings for blog articles. It reminds me to be a little silly – and remember that this blog is all about cooking and fun in a world of nutritional neurosis.
Anyway… Dukkah – as you may have guessed from the tittle is an Egyptian spice blend. It usually consists of coriander, cumin, hazelnut and sesame seeds. Though as with all regional recipes the ingredients can vary widely (pistachio and almonds often inclusions). Dukkah literally means ”to pound”, since the ingredients are pounded together to make it. Dukkah is super versatile. It can also be used to top a soup, a salad , a hummus , roasted vegetables, or to make a crust for grilled fish or chicken or lamb instead of breadcrumbs (There are dukkah recipes in those orange links people – click on them!)
Alkalinizing nuts and anti-inflammatory spices make this spice blend a healing addition to any recipe. Amongst a multitude of star quantities coriander and cumin are carminative – which means they’re soothing for the digestive tract. They also happen to be my favourite 2 spices and I love using them in their harmonious combination – especially in tagines and my cauliflower tabbouleh.
..and no there was no turmeric included in this recipe – my free-range pastured eggs from San Francisco Ferry Building Farmers market were naturally this glorious sunshine yellow.
I have adapted this recipe from one originally blogged by Bethany Kehdy at
Dirty Kitchen Secrets
I hope you enjoy my version too.
- -Dukkah
- ¼ cup hazelnuts
- 1 tsp sesame seed
- ½ tsp coriander seed
- ½ tsp cumin seed Eggs
- -Eggs
- 5 eggs
- 2 tbsp sheeps yogurt
- 2 Tbs Dukkah
- 1 Tbs finely chopped cilantro, + 10 small sprigs to decorate
- pinch of salt
- While your eggs are hard boiling (10 minutes in a pan of boiled, then simmered water) make the dukkah. Toast hazelnuts, then add sesame seeds in last few seconds (they toast v. quick), in a medium-hot skillet, till browned. Cool and crush them with your knife or whizz in a food processor.
- Toast the spices in the same pan, till fragrant and lightly coloured. Immediately remove from the pan to stop cooking further and transfer spiced to a pestle & mortar.
- Grind the toasted spices to a fine powder, add the hazelnuts and sesame and combine well.
- When eggs are hard boiled, immediately plunge into cold water (it stops them cooking and makes peeling easier), allow to cool, then peel and slice lengthwise. Remove the yolk and transfer to a bowl. Mash with a fork, then add the yoghurt, the dukkah, the chopped cilantro and a pinch of salt. Adjust seasoning if necessary.
- Spoon a heaped tsp of the yolky-yoghurt mix back in the egg cavities and decorate with a cilantro leaf
There will be dukkah left over - use it up as I suggest in the blog post above!
0
This looks really appetizing. Deviled eggs are the bomb, and these look even better than the simple way I know how to make them. Jeez it’s probably been a year since I’ve had deviled eggs and now I’m craving them! Mmm breakfast tomorrow? =)
Thanks! Glad you approve. I couldn’t believe before this post I hadn’t tried making them before! Yes definitely get them for breakfast tomorrow!!
I am a bit of a dukkah freak but I have yet to stuff it in an egg – *despite* being American. What is wrong with me? Lovely idea from you and Bethany.
And now I’m turning into one too! Must give your cauliflower kale salad a try. Didn’t realise devilled eggs were of US origin! I seem to learn something new daily. 🙂