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Duqqa

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"Dukkah" redirects here. For the Buddhist concept, see Duḥkha.
Duqqa
TypeDip
CourseSide dish or hors d'œuvre
Place of originEgypt
Region or stateEgypt and Middle East
Main ingredientsHerbs, nuts (usually hazelnut), spices
  •   Media: Duqqa

Duqqa, dukka,[spelling 1] du'ah, do'a,[1] or dukkah (Arabic: دُقَّة, romanized: duqqa, Egyptian Arabic pronunciation: [ˈdæʔʔæ], Hejazi Arabic pronunciation: [dʊgga]) is an Egyptian and Middle Eastern condiment consisting of a mixture of herbs, nuts (usually hazelnut), and spices. It is typically used as a dip with bread[2] or fresh vegetables for an hors d'œuvre.[3]

Pre-made versions of duqqa can be bought in the spice markets of Cairo, where they are sold in paper cones, with the simplest version being crushed mint, salt, and pepper.[4] The packaged variety that is found in markets is composed of parched wheat flour mixed with cumin and caraway.[5] In the Hejaz region, it has been part of the regional cuisine for decades.[citation needed]

Etymology

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The word is derived from the Arabic for 'to pound'[6][7] since the mixture of spices and nuts is pounded together after being dry-roasted to a texture that is neither powdered nor paste-like.

History

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In 1895, author Socrates Spiro described duqqa as "ground spices eaten with bread (by the poor) [sic]" in his Egyptian Arabic to English dictionary.[8]

Ingredients

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The actual composition of the spice mix can vary among families[9] and vendors, though there are common ingredients such as sesame, coriander, cumin, salt and black pepper. Reference to a 19th-century text[10] lists marjoram, mint, za'atar and chickpeas as further ingredients that can be used in the mixture. A report from 1978[11][12] indicates that even further ingredients can be used, such as nigella, millet flour and dried cheese. Some modern variants include pine nuts,[13] pumpkin seeds[14] or sunflower seeds.[15] Gazan duqqa typically contains dill seeds and chile flakes, both common ingredients in that region.[16]

See also

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Notes

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  1. ^ Also spelled: dakka, dukkah, dukka

References

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  1. ^ Roden, Claudia (2008). The New Book of Middle Eastern Food. Knopf Doubleday Publishing Group. p. 55. ISBN 9780307558565. Retrieved 2 July 2016.
  2. ^ Sortun, Ana (2013). Spice: Flavors of the Eastern Mediterranean. HarperCollins. p. 6. ISBN 9780062336514. Retrieved 2 July 2016.
  3. ^ Malouf, Greg and Lucy Malouf (1999). Artichoke to Za'atar: Modern Middle Eastern Food. University of California Press. p. 278. ISBN 9780520254138. Retrieved 2 July 2016.
  4. ^ Davidson, Alan (1999). The Oxford Companion to Food (2014 ed.). Oxford: Oxford University Press. p. 269. ISBN 9780191040726. Retrieved 2 July 2016.
  5. ^ Davidson, Alan (1999). The Oxford Companion to Food (2014 ed.). Oxford: Oxford University Press. p. 269. ISBN 9780191040726. Retrieved 2 July 2016.
  6. ^ Green, Aliza (2015). The Magic of Spice Blends: A Guide to the Art, Science, and Lore of Combining Flavors. Quarry Books. p. 34. ISBN 9781631590740. Retrieved 2 July 2016.
  7. ^ Marks, Gil (2010). Encyclopedia of Jewish Food. Houghton Mifflin Harcourt. pp. 672 pages. ISBN 9780544186316. Retrieved 3 July 2016.
  8. ^ Spiro, Socrates (1895). An Arabic-English Vocabulary of the Colloquial Arabic of Egypt: Containing the Vernacular Idioms and Expressions, Slang Phrases, Etc., Etc., Used by the Native Egyptians (in Arabic). Al-Mokattam printing office. p. 275. Retrieved 14 December 2025.
  9. ^ Roden, Claudia (2008). The New Book of Middle Eastern Food. Knopf Doubleday Publishing Group. p. 55. ISBN 9780307558565. Retrieved 2 July 2016.
  10. ^ Lane, Edward William (1908). The manners & customs of the modern Egyptians. London; New York: J.M. Dent & Co.; E.P. Dutton & Co. p. 137. Retrieved 2 July 2016.
  11. ^ Davidson, Alan (1999). The Oxford Companion to Food (2014 ed.). Oxford: Oxford University Press. p. 269. ISBN 9780191040726. Retrieved 2 July 2016.
  12. ^ Landry, Robert (1978). Guide culinaire des épices aromates et condiments. Verviers, Belgique: Marabout.
  13. ^ Zizka, Maria. "Cooking from the World Pantry: Dukkah". KCET. KCETLink Media Group. Retrieved 3 July 2016.
  14. ^ Shulman, Martha Rose. "Pumpkin Seed Dukkah". New York Times: Cooking. The New York Times Company. Retrieved 3 July 2016.
  15. ^ Ottolenghi, Yotam (3 June 2011). "Yotam Ottolenghi's butter bean purée with dukkah recipe". Guardian News and Media Limited. The Guardian. Retrieved 2 July 2016.
  16. ^ Tamimi, Sami (15 July 2025). Boustany: A Celebration of Vegetables from my Palestine [A Cookbook]. Random House. p. 36. ISBN 978-1-9848-6318-8. Retrieved 4 November 2025.