Duqqa (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Duqqa" in English language version.

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archive.org

Lane, Edward William (1908). The manners & customs of the modern Egyptians. London; New York: J.M. Dent & Co.; E.P. Dutton & Co. p. 137. Retrieved 2 July 2016.

Roden, Claudia (2008). The New Book of Middle Eastern Food. Knopf Doubleday Publishing Group. p. 55. ISBN 9780307558565. Retrieved 2 July 2016.
Sortun, Ana (2013). Spice: Flavors of the Eastern Mediterranean. Harper Collins. p. 6. ISBN 9780062336514. Retrieved 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. Retrieved 2 July 2016.
Davidson, Alan (1999). The Oxford Companion to Food (2014 ed.). Oxford: Oxford University Press. p. 269. ISBN 9780191040726. Retrieved 2 July 2016.
Davidson, Alan (1999). The Oxford Companion to Food (2014 ed.). Oxford: Oxford University Press. p. 269. ISBN 9780191040726. Retrieved 2 July 2016.
Green, Aliza (2015). The Magic of Spice Blends: A Guide to the Art, Science, and Lore of Combining Flavors. Quarry Books. p. 34. ISBN 9781631590740. Retrieved 2 July 2016.
Marks, Gil (2010). Encyclopedia of Jewish Food. Houghton Mifflin Harcourt. pp. 672 pages. ISBN 9780544186316. Retrieved 3 July 2016.
Roden, Claudia (2008). The New Book of Middle Eastern Food. Knopf Doubleday Publishing Group. p. 55. ISBN 9780307558565. Retrieved 2 July 2016.
Davidson, Alan (1999). The Oxford Companion to Food (2014 ed.). Oxford: Oxford University Press. p. 269. ISBN 9780191040726. Retrieved 2 July 2016.

Zizka, Maria. "Cooking from the World Pantry: Dukkah". KCET. KCETLink Media Group. Retrieved 3 July 2016.

Shulman, Martha Rose. "Pumpkin Seed Dukkah". New York Times: Cooking. The New York Times Company. Retrieved 3 July 2016.

Ottolenghi, Yotam (3 June 2011). "Yotam Ottolenghi's butter bean purée with dukkah recipe". Guardian News and Media Limited. The Guardian. Retrieved 2 July 2016.