Duqqa
_-_Egyptian_spice_mix.JPG) | |
| Jinis | Dip |
|---|---|
| Ajangan | Side dish or hors d'œuvre |
| Panggonan asal | Egypt |
| Tlatah utawa praja | Egypt and Middle East |
| Woworan pokok | Herbs, nuts (usually hazelnut), spices |
 Buku masakan: Duqqa  Médhia: Duqqa | |
Duqqa, [spelling 1] du'ah, do'a, [1] utawa dukkah ( Arab: دقَّة Egyptian Arabic pronunciation: [ˈDæʔʔæ], Hejazi pronunciation: [dʊgːa] ) minangka bumbu Mesir lan Timur Tengah sing kasusun saka campuran ramuan, kacang-kacangan (biasane hazelnut ), lan rempah-rempah . Biasane digunakake kanggo dicelupake karo roti [2] utawa janganan seger kanggo hors d'œuvre . [3] Versi duqqa sing wis digawe bisa dituku ing pasar rempah-rempah ing Kairo, sing didol nganggo kerucut kertas, kanthi versi paling gampang yaiku mint, uyah, lan mrica sing wis diuleg. [4] Varietas rangkep sing ditemokake ing pasar digawe saka glepung gandum empuk sing dicampur karo jinten lan caraway . [5] Ing wilayah Hejaz, wis dadi bagean saka masakan daerah nganti puluhan taun.
Rujukan[besut | besut sumber]
Masalah sitiran: Tenger <ref> ana tumrap golongan aran "spelling", nanging tenger <references group="spelling"/> sing magepokan ora ana, utawa </ref> panutup ora ana
- ↑ Roden, Claudia (2008). The New Book of Middle Eastern Food. Knopf Doubleday Publishing Group. p. 55. ISBN 9780307558565. Dibukak ing 2 July 2016.
- ↑ Sortun, Ana (2013). Spice: Flavors of the Eastern Mediterranean. Harper Collins. p. 6. ISBN 9780062336514. Dibukak ing 2 July 2016.
- ↑ Malouf, Greg and Lucy Malouf (1999). Artichoke to Za'atar: Modern Middle Eastern Food. University of California Press. p. 278. ISBN 9780520254138. Dibukak ing 2 July 2016.
- ↑ Davidson, Alan (1999). The Oxford Companion to Food (2014 ed.). Oxford: Oxford University Press. p. 269. ISBN 9780191040726. Dibukak ing 2 July 2016.
- ↑ Davidson, Alan (1999). The Oxford Companion to Food (2014 ed.). Oxford: Oxford University Press. p. 269. ISBN 9780191040726. Dibukak ing 2 July 2016.