Duqqa

Lore & Background

Duqqa has been described in historical texts from the 19th century. Orientalist Edward William Lane's 1860 texts noted that a meal often consisted of bread and a mixture called dukkah, commonly composed of salt and pepper with za’atar, wild marjoram, mint, or cumin-seed, and sometimes coriander seed, cinnamon, sesame, and hummus (chickpeas). In 1895, author Socrates Spiro described duqqa as 'ground spices eaten with bread (by the poor)' in his Egyptian Arabic to English dictionary.

Reader's Guide

Duqqa represents a versatile and longstanding element of Egyptian and Middle Eastern cuisine, particularly among those who could not afford elaborate meals. Its composition varies widely among families and vendors, with common ingredients including sesame, coriander, cumin, salt, and black pepper. A 1978 report mentions further ingredients such as nigella, millet flour, and dried cheese, while modern variants include pine nuts, pumpkin seeds, or sunflower seeds. In the Hejaz region, duqqa has been part of regional cuisine for decades, and in Gaza, it typically contains dill seeds and chile flakes. Pre-made versions are sold in paper cones in Cairo's spice markets, with the simplest being crushed mint, salt, and pepper. The packaged variety found in markets consists of parched wheat flour mixed with cumin and caraway. Duqqa's legacy lies in its adaptability and its role as a humble yet flavorful accompaniment to bread and vegetables.

Did You Know?

• The word duqqa derives from the Arabic for 'to pound.'
• Pre-made duqqa is sold in paper cones in the spice markets of Cairo.