Pronounced "Doo-Kah", Dukkah is often spelled as dukka, dakka and duqqa. Dukkah translates to "to crush" or "to pound". Dukkah is an Egyptian condiment that is a blend of spices, nuts (usually hazelnut) and herbs. Worldwide there are a number of spice blends that are so closely associated with their place of origin that they're practically synonymous with the cuisine - say, Jerk Seasoning with Jamaica, Garam Masala with northern India and Cajun Seasoning with New Orleans. Others, such as curry powder, have become such true global forces that they have spread far and wide and variations exist within the different regions that they’re found.

There is no single recipe for Dukkah, as it varies depending on the preparer's preferences. The most common ingredients, as close to universal as you'll get, are sesame seeds, coriander, cumin, salt, pepper and some type of nut. We've found a wide variety of nuts used from almonds, hazelnuts. macadamia nuts, peanuts and pine nuts. We've also come across versions that had roasted chickpeas, caraway seeds, fennel seeds, dill seeds and nigella seeds. This wide variety of Dukkah recipe variations may best described as it’s "a very personal and individual mixture".
 

How It’s Used

Throughout the Middle East, Dukkah is typically eaten with flatbread - it may be sprinkled on top, or more commonly the flatbread is first dipped into olive oil and then into the Dukkah mix. Unlike the majority of all seasoning blends this one is also highly adaptable where in addition to being used as a condiment or garnish, its chunky, textured nature makes it easy to eat by the handful as a snack. In Middle Eastern street markets it is often found portioned out in paper cones for snacking by itself.

Rising Popularity in the US

As American's tastes become increasingly sophisticated we're all experimenting more and more with flavors from around the globe. Dukkah has been featured on some of the most popular culinary shows in the US such as Chopped, Iron Chef America and Top Chef. This exposure has led to more of us searching out this Egyptian treat to "see what’s all the fuss about"!

When and Where to Use

In addition to using this as a dip with olive oil and flat bread it can also add some flavor complexity and character to baba ganoush, bruschetta, hummus, omelets, pasta, quesadillas, rice, salads, steamed vegetables, yogurt and we've even used it as a rub for chicken and fish.  

And if you experiment with it as a standalone snack be very careful. This spicy, crunchy snack can become a bit addictive!

Flavor Profile

The flavor profile of our Dukkah is earthy with a very subtle heat that hits the back of the throat. You’ll also find hints of tangy, nutty and just a bit of saltiness.

What’s In It

Hand blended from hazelnuts, sesame, coriander, cumin, black pepper, sumac, sea salt, nigella seeds, Aleppo and spearmint.

Helpful Hints

If you're a fan of Middle Eastern seasonings then you'll love our Za'atar, Shawarma and Turkish Kofte.

One of our favorite recipes using Dukkah is Dukkah Flatbread.



Nutrition FactsServing Size 1 teaspoon, Servings about 24, Amount Per Serving: Calories 12.5, Fat Cal..9.9, Total Fat 1.1g (2% DV), Sat. Fat .1g (1% DV), Trans Fat 0g (0% DV), Cholest. 0mg (0% DV), Sodium 20.8mg (1% DV), Total Carb. .6g (0% DV), Dietary Fiber .4g (2% DV), Sugars .1g, Protein .3g (1%DV), Vitamin A (.8% DV), Vitamin C (.2% DV), Calcium (1% DV), Iron (1.7% DV), Percent Daily Values (DV) are based on a 2,000 calorie diet.

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