Duqqa
hors d'œuvre | |
| Place of origin | Egypt |
|---|---|
| Region or state | Egypt and Middle East |
| Main ingredients | Herbs, nuts (usually hazelnut), spices |
Duqqa,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.
Etymology
The word is derived from the
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 SBS Food Network. It can be found in supermarkets, specialty stores and many farmers' markets.
See also
Notes
- ^ Also spelled: dakka, dukkah, dukka
References
- ISBN 9780307558565. Retrieved 2 July 2016.
- ISBN 9780062336514. Retrieved 2 July 2016.
- ISBN 9780520254138. Retrieved 2 July 2016.
- ISBN 9780191040726. Retrieved 2 July 2016.
- ISBN 9780191040726. Retrieved 2 July 2016.
- ISBN 9781631590740. Retrieved 2 July 2016.
- ISBN 9780544186316. Retrieved 3 July 2016.
- 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.
- 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.