Dukka, a.k.a dukkah, is an Egyptian blend of nuts, seeds, and spices, toasted and ground.
It is used to season meats, vegetables, or rice, as well as mixed with olive oil as a dip for bread.
I grew up watching a lot of Egyptian movies. Egypt has long been a leader in the cinema industry in the Arab world. Its movies are broadcast on most Arab channels and Egyptian movie stars are popular from Muscat to Rabat.
In their movies, Dukka: Nut and Seed Dip is often described as a poor man’s meal. I remember many scenes where someone was said to be living on dukka and bread when they lived on sober meals because of limited resources.
No two dukkas are alike. The nuts range from walnuts, hazelnuts to macadamia; the seeds from sesame, pumpkin to sunflower; and the spices vary as well.
One thing is common to all dukkas, though—they are all simple and hearty.
Dukka: Nut and Seed Dip
4 to 6 servings
- ¼ cup sesame seeds
- ½ cup sunflower seeds
- ½ teaspoon cumin seeds
- ¼ teaspoon peppercorns
- ¼ teaspoon sea salt
- About ¾ cup extra virgin olive oil
- Bread for dipping
Toast the sesame seeds, sunflower seeds, cumin seeds, and peppercorns in a skillet over medium heat for a few minutes until fragrant. Transfer to a coffee grinder, add the sea salt, and grind to a fine powder.
Transfer desired amount to a bowl and cover with enough olive oil. Serve with bread.