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Duqqa
Egyptian condiment From Wikipedia, the free encyclopedia
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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]
_-_Egyptian_spice_mix.JPG)
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]
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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.
History
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
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
Notes
- Also spelled: dakka, dukkah, dukka
References
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