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 (Egyptian Arabic: wikt:دقه Egyptian Arabic pronunciation: [ˈdoʔʔæ], 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.

Cite error: There are <ref group=spelling> tags on this page, but the references will not show without a {{reflist|group=spelling}} template (see the help page).

^ 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.

[2] Roden, Claudia (2008). The New Book of Middle Eastern Food. Knopf Doubleday Publishing Group. p. 55. ISBN 9780307558565. Retrieved 2 July 2016.

[3] Sortun, Ana (2013). Spice: Flavors of the Eastern Mediterranean. Harper Collins. p. 6. ISBN 9780062336514. Retrieved 2 July 2016.

[4] 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.

[5] Davidson, Alan (1999). The Oxford Companion to Food (2014 ed.). Oxford: Oxford University Press. p. 269. ISBN 9780191040726. Retrieved 2 July 2016.

[6] Davidson, Alan (1999). The Oxford Companion to Food (2014 ed.). Oxford: Oxford University Press. p. 269. ISBN 9780191040726. Retrieved 2 July 2016.

[spelling 1]

[1]

[2]

[3]

[4]

[5]