What the heck-ah?
Hailing from Egypt and areas of North Africa, recipes vary from locale to locale and family to family, but generally consist of sesame seeds, nuts, salt, dried herbs and spices. Dukkah gets its name from the Arabic word "to crush" or "to pound", which is precisely how it's made, traditionally with a mortar and pestle. Hailing from Egypt and areas of North Africa, recipes vary from locale to locale and family to family, but generally consist of sesame seeds, nuts, salt, dried herbs and spices. The ingredients are ground into a coarse powder, releasing tastebud-tantalizing aromatics in the process. It's a versatile enough thing, fine enough to sprinkle on food as a topping and seasoning, yet chunky enough to grab by the handful and eat as a snack.
Dukkah, Duqqa, Do'ah, Dukka. There are a number of spice mixes that are so closely associated with their place of origin, they're practically synonymous with the cuisine—say, jerk seasoning and Jamaica or garam masala and northern India. Others, such as curry powder, have become truly global forces, spread far and wide by inter-continental exchange.
But some blends transcend the line between regional speciality and internationally beloved ingredient. Dukkah, the Egyptian nut, seed, and spice mixture that has found its way onto genre-pushing menus, is a prime example.
If there is any logic to dukkah's hodgepodgey, bits-and-pieces nature, it would be in its humble origins as scrappy peasant fare. In his book The Manners & Customs of the Modern Egyptians, first published in 1836, British scholar E.W. Lane wrote, "there are many poor persons who often have nothing with which to season their coarse bread but the mixture called dukkah," noting how eaters would plunge pieces of thick flatbread into it. Rich in protein and fats, the nuts and seeds would have provided sustenance. Even today, dukkah remains popular as a street food, usually doled out into paper cones, with each and every vendor laying claim to their own unique recipe.' - Excerpt from Serious Eats
It is so much more than a dip for bread. Dukkah has since been adopted by the culinary community, the vegan and vegetarian community and by brunching Aussies as a crunchy topping to add flavour, texture or a nutritional kick to everyday meals.
Mutha Dukkah is a modern iteration of its dukkah roots. We love it, obviously.
From sweet to savoury and all things in-between, get creative, put it on everything.
Sprinkle it. Dip it. Love it.