## 1 Introduction  
Chronic illnesses have increased dramatically during the last few decades. Obesity, diabetes, cardiovascular disease, respiratory illnesses, and cancer account for 63 percent of worldwide death each year. Furthermore, chronic illnesses account for almost 45.9% of all disorders globally [1]. People's health has deteriorated in recent decades, a condition that can be attributed to an unhealthy lifestyle, improper diet, and excessive intake of unrestricted foods and beverages [1]. People consume more than one and a half tons of food per capita during their lifetimes, the composition of which is crucial because nutrition influences 40-60% of diseases [1]. Lifestyle modifications, particularly dietary changes, can be extremely beneficial in preventing, treating, and even reversing a variety of chronic diseases, including coronary artery disease and diabetes [2, 3, 4]. A plant-based diet consists totally of plant-based foods with a wide range of components. i.e., vegetables, fruits, whole grains, nuts, and seeds [4, 5]. Among plant-based diets, Egyptian dukkah and Syrian za'atarare two common examples made entirely of plant ingredients and of potential food (food ingredient, snack, crust; or topping for meals and seasoning for salad) and health benefits (anti-inflammatory, hypolipidemic, and anti-diabetic effects) [6; 7]. The Mediterranean diet is regarded as one of the healthiest eating practices. It is considered the most evidence-based diet, where it is capable of preventing and/or treating a variety of ailments. The examination of historic, popular foods, which are widely used as a part of local culture and history, is of particular importance in this context [6]. The Middle Eastern condemns dukkah and za'atar could be regarded as nutritious dietary ingredients owing to the presence of various bioactive components with potentially positive effects on human health. Because of the growing consumer demand for chemical-free products, researchers have conducted extensive research to assess the feasibility of other preservation techniques, such as the use of essential oils, to improve the microbial quality and safety of food products during their shelf life [8]. Considering their ability to suppress the growth of microorganisms in foods, essential oils obtained from the individual components of dukkah and za'atar (thyme, sumac, coriander, etc.) [9; 10; 11] have been proposed as food preservatives. Despite their high efficacy against food-borne pathogens, essential oils only have an effect at concentrations exceeding the acceptable flavor thresholds; this may imply an organoleptic impact. Few approaches to lower concentrations have been proposed, such as plant combinations and the use of essential oils in the vapor phase. Essential oils in the vapor phase have potential antibacterial actions against food-borne pathogens, with advantages over essential oils in the liquid phase, such as greater activity at lower concentrations and with no changes in sensory properties of food products [12]. Dukkah, also known as du'ah, do'a, or duqqa, is a traditional Egyptian combination of herbs, nuts, seeds, and spices. Its name is derived from the Arabic word \"to pound,\" which refers to the ancient practice of bounding spices using a mortar and pestle. It dates back to ancient Egypt but is today extremely popular throughout the Middle East. In Egypt, the term \"eeish we du'ah\" is commonly denoted, which literally translates to bread and dukkah, i.e., if someone is experiencing hunger, he or she can always depend on a load of bread and some dukkah for dipping [7]. In addition to its nutritional value as a commitment or spice, dukkah has demonstrated a hypoglycemic impact and effectiveness in delaying diabetic complications [7]. While there is no single \"traditional\" recipe for dukkah, there are some widely accepted foundational ingredients. Seeds (sesame seeds, coriander) and nuts (hazelnuts are the most common frequently combined with almonds, peanuts, and walnuts) are popular garnishes.