Dukkha bio

Dukkah originated in Egypt. The word dukkah, or also dukka or duqqa, means in Egyptian to break or pound.

In Egypt, and especially in Cairo, it is traditional to eat it as a snack, with bread and olive oil or a more neutral oil: the bread is dipped in the oil, then in the mixture. A marvel!

For savory cooking you can use our Dukkah on all your meats: white meats, red meats, lamb, pork, but also on all fish. Perfect to accompany your shellfish.

Just add a tablespoon of Dukkah per person during or, better yet, at the end of cooking to keep all the crunch in the mixture.
You can also use this mixture as breadcrumbs to coat your meat, fish and shellfish, a common use in Egypt where its use as breadcrumbs is widespread!

You can also use Dukkah with all the vegetables, but only at the end of the cooking process. Dukkah can also be put on yogurt or used to make hummus. You can also simply eat the dukkah on its own as an appetizer or afternoon snack.
Finally, add flavor to your salads or salad dressings with Dukkah.