This dearly loved Egyptian specialty is a loose mixture of nuts and spices in a dry, crushed, but not powdered form, usually eaten with bread dipped in olive oil. In Egypt it is served at breakfast or as an appetizer. It is a very personal and individual mixture which varies from one family to another. On a recent visit to Australia I was amazed to find that my mother’s recipe had made it fashionable there. Wineries were inspired to produce their own adaptations of “Aussie dukkah” with locally grown seeds, different spices, and even ground chili pepper and now sell it in elegant packages, while restaurants put some out on little plates for people to dip in. It will keep for months stored in a jar. To serve, pour a little olive oil on small slices of bread and sprinkle generously with the mixture. Or provide Arab bread for people to tear pieces and dip into bowls of olive oil and do’a.
A meal is often made by those who cannot afford luxuries of bread and a mixture called dukkah, which is commonly composed of salt and pepper with za’atar or wild marjoram or mint or cumin-seed, and with one or more, or all, of the following ingredients—namely, coriander seed, cinnamon, sesame, and hummus [roasted chickpeas]. Each mouthful of bread is dipped in this mixture.
