Arabic & Levantine Pantry Guide
Dukkah: Egyptian Toasted Nut, Sesame and Spice Dipping Blend
Dukkah (also spelled duqqa) is a crunchy Egyptian condiment made by pounding toasted sesame seeds and nuts or roasted chickpeas with whole coriander and cumin seeds. It is eaten by dipping warm bread into extra-virgin olive oil and then into the coarse, aromatic mixture, or sprinkled over eggs, labneh and vegetables.
Pounded Coarsely for Signature Crunch
The word dukkah comes from the Arabic verb meaning 'to pound' or 'to crush', referring to the traditional mortar and pestle used to make it. The defining quality of authentic Egyptian dukkah is its coarse, gravelly texture. Each ingredient is dry-toasted separately until fragrant, cooled completely and pounded just enough to crack the seeds and nuts into small rubble without releasing their oils and turning them into nut butter.
Ingredients: From Hazelnuts and Sesame to Coriander and Cumin
While every Egyptian household has its own cherished ratio, dukkah always balances rich toasted nuts and seeds with warm, earthy spices. Golden sesame seeds are paired with hazelnuts, almonds, peanuts or roasted chickpeas, then tumbled with toasted whole coriander seeds, cumin seeds, flaky salt, black pepper and occasionally dried mint or mild chilli flakes. Note that in Arabic grocers the word daqqa can also appear on sweet bakery spice mixes (daqqat ka'ak with mahlab, anise and fennel for Eid cookies), which is quite different from savoury Egyptian table dukkah.
How to Serve Dukkah at the Table
Just like Levantine za'atar, dukkah is set on the breakfast or mezze table alongside a shallow dish of fruity olive oil: tear off a piece of warm flatbread or sesame-crusted ka'ak bread, dip it into the oil and press it into the dukkah. Beyond dipping, dukkah makes an instant crunchy topping for soft-boiled eggs, labneh, hummus, avocado, salads and roasted vegetables.