Ducca

Ducca, an Egyptian seasoning blend with sesame, chickpeas and a hazelnut note

Ducca (or dukkah) is the Egyptian seasoning blend served with warm flatbread in Cairo and Alexandria, dipped in olive oil. We compose it in our workshop in Klingenberg am Main from roasted sesame, roasted chickpeas, coriander seeds, cumin, black pepper, thyme and mint. The character: nutty, lightly earthy from the cumin, with an aromatic herb accent and an unmistakable crunch from the roasted chickpeas.

How to use

Ducca classically with warm bread and olive oil as a dip: dip the bread in olive oil, then press it into the Ducca. Also over hummus, yoghurt dips, labneh and salads. As a seasoning over grilled vegetables, pumpkin, cabbage dishes, sweet potatoes, fried fish, poultry and lamb. Even over poached eggs, avocado toast and as a topping in bowls. Scatter only at the end, otherwise the sesame loses its freshness.

Good to know: Ducca already contains salt, so go easy on additional salt when seasoning. Store dry, cool and protected from light so the roasted sesame keeps its nutty depth.

Recipe: roasted sweet potatoes with Ducca yoghurt

A Mediterranean main course or vegetarian side in 35 minutes.

Ingredients for 4:

• 1 kg sweet potatoes, cut into wedges
• 3 tbsp olive oil, 1 tsp fine Luisenhaller deep-rock salt
• 250 g Greek yoghurt, 1 tbsp tahini, 1 clove of garlic, juice of half a lemon
• 3 tbsp Ducca, fresh parsley and pomegranate seeds to serve

Method: Toss the sweet potato wedges on a baking tray with olive oil and salt. Bake at 200 degrees fan for 25 minutes, turning once. Stir the yoghurt with tahini, pressed garlic and lemon juice until creamy. Spread the yoghurt on plates, place the sweet potatoes on top, and top generously with Ducca, parsley and pomegranate seeds. Serve with warm flatbread.

At a glance

• Egyptian seasoning blend with sesame, chickpeas, coriander and cumin
• A nutty-earthy character with herb accents and crunch
• Workshop quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives
• Versatile as a bread dip, hummus topping, salad and vegetable seasoning

Goes well with

Classic Levantine companions are our Za'atar with wild thyme and sumac for bread and hummus, as well as Harissa for hot accents. A sweet-fruity side comes from our Mango Chutney. Salt for yoghurt and bread dough: fine Luisenhaller deep-rock salt. A pepper finish: Mélange Noir. Find more in our spice blends collection.

Frequently Asked Questions

What does Ducca taste like?
Nutty-earthy from roasted sesame and chickpeas, with an aromatic herb depth of thyme and mint and a fine cumin earthiness. Not hot, but aromatic-mild with an unmistakable crunch.

How do you eat Ducca?
Classically with warm bread and olive oil: first dip the bread in olive oil, then press it into a bowl of Ducca. That way the spice sticks to the edge of the bread. Also usable as a topping for hummus, yoghurt, salads and vegetables.

What's the difference between Ducca and Za'atar?
Ducca is the Egyptian blend with sesame, chickpeas and a hazelnut note, nutty with crunch. Za'atar is the Levantine blend with wild thyme, sumac and sesame, herbaceous-tart. Both are bread companions, but different in character.

What else can I use Ducca for?
Over roasted sweet potatoes, pumpkin, carrots, cauliflower, asparagus, avocado toast, eggs, salads, hummus, labneh, grilled lamb, fish and poultry. Also as a topping for soups or as a seasoning in couscous and bulgur salads.