There are two types of dukka: the Palestinian and the Egyptian. I have previously shared the Egyptian one on MCW; it consists of a hazelnut base with a predominance of coriander and cumin seeds. Now the Palestinian dukka, usually a product of Gaza, uses toasted wheatberries as the base, combined with spices similar to those found in zaatar which include sumac and sesame. It is also consumed in a manner similar to zaatar: saturate it in olive oil for a dip, or use it as a rub for meats or chicken or sprinkle it over cheese or lebna. In this case, I used it as a topping over an olive oil fried egg in a bagel.
Ingredients: makes 1
1 large egg
1 Tbsp feta cheese
2 tsp Palestinian dukka
1 Tbsp olive oil
Cook the egg as you like (scrambled, sunny side up, or boiled).
Meanwhile, halve the bagel and toast lightly.
Stir the dukka and olive oil together.
When the egg is cooked, put the feta cheese on one half of the bagel, top with the cooked egg, top with the runny dukka, close the sandwich and serve.