Duqqa
{{short description|Egyptian condiment}}
{{For|the Buddhist concept|Duḥkha}}
{{Infobox food
| name = Duqqa
| alternate_name =
| image = Du'ah (dukkah) - Egyptian spice mix.JPG
| image_size = 250px
| caption =
| country = Egypt
| region = Egypt and Middle East
| creator =
| course = Side dish or hors d'œuvre
| type = Dip
| served =
| main_ingredient = Herbs, nuts (usually hazelnut), spices
| variations =
| calories =
| other =
}}
Duqqa, dukka, Also spelled: dakka, dukkah, dukka du'ah, do'a,{{cite book|last1=Roden|first1=Claudia|title=The New Book of Middle Eastern Food|date=2008|publisher=Knopf Doubleday Publishing Group|isbn=9780307558565|page=55|url=https://books.google.com/books?id=r723owliVz8C&q=claudia+roden%2C+dukkah&pg=PA55|access-date=2 July 2016}} or dukkah ({{Langx|ar|دُقَّة|translit=duqqa|lit=}}, {{IPA|arz|ˈdæʔʔæ}}, {{IPA|acw|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{{cite book|last1=Sortun|first1=Ana|title=Spice: Flavors of the Eastern Mediterranean|date=2013|publisher=HarperCollins|isbn=9780062336514|page=6|url=https://books.google.com/books?id=VTsFAgAAQBAJ&q=Ana+Sortun%2C+dukkah&pg=PA6|access-date=2 July 2016}} or fresh vegetables for an hors d'œuvre.{{cite book|last1=Malouf|first1=Greg and Lucy Malouf|title=Artichoke to Za'atar: Modern Middle Eastern Food|date=1999|publisher=University of California Press|isbn=9780520254138|page=278|url=https://books.google.com/books?id=0j5c0GMrOdcC&q=dukkah&pg=PA278|access-date=2 July 2016}} 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.{{cite book|last1=Davidson|first1=Alan|title=The Oxford Companion to Food|date=1999|publisher=Oxford University Press|location=Oxford|isbn=9780191040726|page=269|edition=2014|url=https://books.google.com/books?id=bIIeBQAAQBAJ&q=landry%2C+dukkah%2C+1978&pg=PA269|access-date=2 July 2016}} The packaged variety that is found in markets is composed of parched wheat flour mixed with cumin and caraway.{{cite book|last1=Davidson|first1=Alan|title=The Oxford Companion to Food|date=1999|publisher=Oxford University Press|location=Oxford|isbn=9780191040726|page=269|edition=2014|url=https://books.google.com/books?id=bIIeBQAAQBAJ&q=landry%2C+dukkah%2C+1978&pg=PA269|access-date=2 July 2016}} In the Hejaz region, it has been part of the regional cuisine for decades.{{cn|date=April 2025}}
Etymology
The word is derived from the Arabic for "to pound"{{cite book|last1=Green|first1=Aliza|title=The Magic of Spice Blends: A Guide to the Art, Science, and Lore of Combining Flavors|date=2015|publisher=Quarry Books|isbn=9781631590740|page=34|url=https://books.google.com/books?id=H3xsCwAAQBAJ&q=dukkah&pg=PA34|access-date=2 July 2016}}{{cite book|last1=Marks|first1=Gil|title=Encyclopedia of Jewish Food|date=2010|publisher=Houghton Mifflin Harcourt|isbn=9780544186316|pages=672 pages|url=https://books.google.com/books?id=gFK_yx7Ps7cC&q=dukkah+popularity+in+america&pg=PT341|access-date=3 July 2016|ref=Dukkah}} since the mixture of spices and nuts is pounded together after being dry roasted to a texture that is neither powdered nor paste-like.
Ingredients
The actual composition of the spice mix can vary from family to family,{{cite book|last1=Roden|first1=Claudia|title=The New Book of Middle Eastern Food|date=2008|publisher=Knopf Doubleday Publishing Group|isbn=9780307558565|page=55|url=https://books.google.com/books?id=r723owliVz8C&q=claudia+roden%2C+dukkah&pg=PA55|access-date=2 July 2016}} vendor to vendor though there are common ingredients, such as sesame, coriander, cumin, salt and black pepper. Reference to a 19th-century text{{cite book|last1=Lane|first1=Edward William|title=The manners & customs of the modern Egyptians|date=1908|publisher=J.M. Dent & Co.; E.P. Dutton & Co|location=London; New York|page=137|url=https://archive.org/stream/mannerscustomsm00lanegoog#page/n166/mode/2up|access-date=2 July 2016}} lists marjoram, mint, zaatar and chickpeas as further ingredients that can be used in the mixture. A report from 1978{{cite book|last1=Davidson|first1=Alan|title=The Oxford Companion to Food|date=1999|publisher=Oxford University Press|location=Oxford|isbn=9780191040726|page=269|edition=2014|url=https://books.google.com/books?id=bIIeBQAAQBAJ&q=landry%2C+dukkah%2C+1978&pg=PA269|access-date=2 July 2016}}{{cite book|last1=Landry|first1=Robert|title=Guide culinaire des épices aromates et condiments|date=1978|publisher=Marabout|location=Verviers, Belgique}} indicates that even further ingredients can be used, such as nigella, millet flour and dried cheese. Some modern variants include pine nuts,{{cite web|last1=Zizka|first1=Maria|title=Cooking from the World Pantry: Dukkah|url=https://www.kcet.org/food/cooking-from-the-world-pantry-dukkah|website=KCET|publisher=KCETLink Media Group|access-date=3 July 2016}} pumpkin seeds{{cite web|last1=Shulman|first1=Martha Rose|title=Pumpkin Seed Dukkah|url=http://cooking.nytimes.com/recipes/1014700-pumpkin-seed-dukkah|website=New York Times: Cooking|publisher=The New York Times Company|access-date=3 July 2016}} or sunflower seeds.{{cite news|last1=Ottolenghi|first1=Yotam|title=Yotam Ottolenghi's butter bean purée with dukkah recipe|url=https://www.theguardian.com/lifeandstyle/2011/jun/04/butter-bean-puree-dukkah-ottolenghi-recipe|access-date=2 July 2016|agency=The Guardian|publisher=Guardian News and Media Limited|date=3 June 2011}}
Internationally
{{unsourced section|date=February 2024}}
In the 2000s, duqqa began to become popular in some countries outside Egypt. In the United States it gained exposure through such TV shows as Top Chef, Chopped and Iron Chef America. In Australia, several companies began to make it in a variety of flavours, where its popularity may have been due to Lebanese and Arabic immigration as well as television cooking shows such as SBS Food Network. It can be found in supermarkets, specialty stores and many farmers' markets.
See also
{{portal|Food}}
Notes
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References
{{Reflist}}
{{Cuisine of Egypt}}
{{Condiments}}
Category:Saudi Arabian cuisine