Duqqa

Duqqa

Type	Dip
Course	Side dish or hors d'œuvre
Place of origin	Egypt
Region or state	Egypt and Middle East
Main ingredients	Herbs, nuts (usually hazelnut), spices
Media: Duqqa

Duqqa,^{[spelling 1]} du'ah, do'a,^[1] or dukkah (Arabic: دُقَّة Egyptian Arabic pronunciation: [ˈdæʔʔæ], Hejazi Arabic pronunciation: [dʊgːa]) 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.

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Etymology

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. The actual composition of the spice mix can vary from family to family,^[8] vendor to vendor though there are common ingredients, such as sesame, coriander, cumin, salt and black pepper. Reference to a 19th-century text^[9] lists marjoram, mint, zaatar and chickpeas as further ingredients that can be used in the mixture. A report from 1978^[10]^[11] indicates that even further ingredients can be used, such as nigella, millet flour and dried cheese. Some modern variants include pine nuts,^[12] pumpkin seeds^[13] or sunflower seeds.^[14]

Internationally

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.

Notes

^ Also spelled: dakka, dukkah, dukka

References

^ Roden, Claudia (2008). The New Book of Middle Eastern Food. Knopf Doubleday Publishing Group. p. 55. ISBN 9780307558565. Retrieved 2 July 2016.
^ Sortun, Ana (2013). Spice: Flavors of the Eastern Mediterranean. Harper Collins. p. 6. ISBN 9780062336514. Retrieved 2 July 2016.
^ 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.
^ Davidson, Alan (1999). The Oxford Companion to Food (2014 ed.). Oxford: Oxford University Press. p. 269. ISBN 9780191040726. Retrieved 2 July 2016.
^ Davidson, Alan (1999). The Oxford Companion to Food (2014 ed.). Oxford: Oxford University Press. p. 269. ISBN 9780191040726. Retrieved 2 July 2016.
^ 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.
^ Marks, Gil (2010). Encyclopedia of Jewish Food. Houghton Mifflin Harcourt. pp. 672 pages. ISBN 9780544186316. Retrieved 3 July 2016.
^ Roden, Claudia (2008). The New Book of Middle Eastern Food. Knopf Doubleday Publishing Group. p. 55. ISBN 9780307558565. Retrieved 2 July 2016.
^ 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.
^ Davidson, Alan (1999). The Oxford Companion to Food (2014 ed.). Oxford: Oxford University Press. p. 269. ISBN 9780191040726. Retrieved 2 July 2016.
^ Landry, Robert (1978). Guide culinaire des épices aromates et condiments. Verviers, Belgique: Marabout.
^ Zizka, Maria. "Cooking from the World Pantry: Dukkah". KCET. KCETLink Media Group. Retrieved 3 July 2016.
^ Shulman, Martha Rose. "Pumpkin Seed Dukkah". New York Times: Cooking. The New York Times Company. Retrieved 3 July 2016.
^ 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.

Egyptian cuisine

Beverages

Non-alcoholic beverages	Amar eddin Aseer asab Black tea Kushari Sa‘idi Karkadeh Kharob Sahlab Sharbat Tamr hindi Sobia Turkish coffee
Alcoholic beverages	Beer in Egypt (main article) Bouza Stella Egyptian wine (main article)

Breads

Appetizers
and salads

Cheeses

Egyptian cheese (main article)
Areesh
Domiati
Mish
Rumi

Soups

Dishes

Grilled meats

Desserts

Common ingredients

Vegetables	Bean Bell pepper Lentil Spinach Tomato
Herbs & spices	Cumin Coriander Cardamom Chili Aniseed Bay leaves Dill Parsley Ginger Cinnamon Mint Cloves

Related cuisines

v t e Condiments
List of condiments List of common dips List of syrups
Sauces	Agre dulce Agrodolce Aioli Barbecue sauce Bigarade sauce Brown sauce Buffalo sauce Cheese sauce Alfredo sauce Caruso sauce Cheddar sauce Cheez Whiz Fondue Mornay sauce Nacho cheese Chili sauce Chimichurri Cocktail sauce Colo-colo Crema Caruru Dabu-dabu Fish sauce Fritessaus Fry sauce Garum Gastrique Gravy Hot sauce Latik Kaymak Khrenovina Lechon sauce Marie Rose sauce Mayonnaise Kewpie Kielecki Miracle Whip Mignonette sauce Mild sauce Monkey gland sauce Mumbo sauce Oyster sauce Peanut sauce Pearà Pesto Pistou Remoulade Salsa roja Salsa golf Salsa verde Satsivi Steak sauce Tartar sauce Tatbila Teriyaki sauce Tiparos Tkemali Tomato sauce Vincotto XO sauce Zingara sauce
Dips	Ajika Baba ghanoush Chile con queso Duck sauce Duqqa Garlic chive flower sauce Guacamole Hogao Honey dill Hummus Muhammara Nam chim Nam phrik Nước chấm Skyronnes Sweet chili sauce Toum Tzatziki Zhug
Pickles and preserves	Amba Atchara Cheong Chutney Green mango chutney Curtido Encurtido Fruit preserves Gari Horseradish Ljutenica Pepper jelly Piccalilli Pickled cucumber Pickled fruit Relish Chicago-style relish Sauerkraut Sumbala Taba ng talangka Tomato jam Watermelon rind preserves
Spreads and pastes	Ajvar Anchovy paste Bagoong Biber salçası Beurre Maître d'Hôtel Chili paste Chrain Coconut jam Fish paste Gochujang Harif Liver spread Kyopolou Maafe Malidzano Meat extract Bovril Murri Nut butter Palapa Pindjur Roe Caviar Tapai Wasabi Yeast extract Marmite Vegemite Zacuscă
Oils and liquids	Chili oil Halford Leicestershire Table Sauce Mustard oil Olive oil Patis Perilla oil Ponzu Salmoriglio Sesame oil Soy sauce Soup soy sauce Sweet soy sauce Toyomansi Syrup Worcestershire sauce Tonkatsu sauce
Spices and powders	Asín tibuok Chipotle Crushed red pepper Gomashio MSG Nutritional yeast Paprika Popcorn seasoning Salt and pepper Tekka Za'atar
Salads	Carolina style Coleslaw Kachumbari Kachumber Salsa Pico de gallo Salsa criolla
Dressings	Blue cheese dressing French dressing Ginger dressing Green goddess dressing Italian dressing Louis dressing Mayfair salad dressing Ranch dressing Russian dressing Salad cream Tahini Thousand Island Vinaigrette Wafu dressing
Ketchups	Banana ketchup Curry ketchup Fruit ketchup Mushroom ketchup
Mustards	Dijon mustard Honey mustard Karashi Kasundi Mostarda Spicy brown mustard Creole mustard Sweet mustard Tecuci mustard Tewkesbury mustard Turun sinappi Yellow mustard
Vinegars	Apple cider vinegar Balsamic vinegar Balsamic vinegar of Modena Black vinegar Kaong palm vinegar Malt vinegar Nipa palm vinegar
List articles	Accompaniments to french fries Brand name condiments Chutneys Fish pastes Fish sauces Indian condiments Indonesian condiments Japanese condiments Mayonnaises Mustard brands Hot sauces Pakistani condiments Philippine condiments Pickled foods
Accoutrements	Cruet-stand Sachet Salt and pepper shakers Squeeze bottle

This page was last edited on 17 March 2024, at 15:11

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