dukkah Recipe

I first discovered dukkah years ago while eating at a Portland, Oregon restaurant called Papa Haydn. I was blown away by how creamy, spicy and fragrant it was. I’ve since learned that dukkah is an Egyptian spice blend that’s traditionally served with bread and olive oil. You dip bread into olive oil, then coat it in the spice blend. I love using it for snacking, but it’s also great on salads, roasted vegetables, even steak!

Dukkah is a cinch to make at home and it’s a great way to use up nuts and seeds you have in your pantry. The traditional recipe calls for hazelnuts and sesame seeds, but feel free to use almonds or pecans instead of hazelnuts or pumpkin seeds instead of sesame seeds.**

Dukkah is a mix of nuts, seeds and spices that comes from Egypt. It’s traditionally eaten by dipping bread into olive oil, then into the dukkah. The nutty, spicy mixture gives the bread a wonderful crunchy texture and exotic flavour.

This spice blend is really versatile though and can be used in lots of other ways. Try sprinkling it on:



roast vegetables (especially pumpkin!)

grilled meat or fish

baked ricotta

Dukkah can be bought from supermarkets, but it’s so easy to make you’ll never buy it again once you try this recipe! It keeps well in an airtight container for several weeks, so make extra and share with friends and family.

Dukkah is a spicy, nutty blend that is essential to Middle Eastern cuisine. This blend of nuts and seeds can be used as a coating for bread, a seasoning for meat, or as a topping for salads.

Dukkah can be made with many variations of nuts and spices. The most common ones are almonds, hazelnuts, or pistachios and cumin, coriander, or sesame seeds. The proportions of each ingredient will vary depending on what your personal preference is.

This recipe calls for the following ingredients:

1/4 cup raw pistachios

1/4 cup raw hazelnuts

1 tablespoon coriander seeds

1 tablespoon black peppercorns

1 tablespoon cumin seeds

1 teaspoon sesame seeds

1 teaspoon dried thyme

Salt to taste

Putting together a dukkah spice mix is as easy as 1, 2, 3.

Dukkah is an Egyptian spice blend that literally means “to crush.” It’s made from toasted hazelnuts, sesame seeds, and coriander with the addition of cumin and any number of other spices. The spices are all toasted to bring out the natural oils in them and then ground using a mortar and pestle or in a food processor.

Traditionally, dukkah is served with olive oil and bread. Dip the bread into the olive oil and then into the spiced nut mix for something truly delicious.

Dukkah is a blend of nuts, herbs and spices used as a dip for bread or as a seasoning. It’s usually eaten with olive oil and bread, but it can also be used in a variety of ways. For example, you can use it as a rub for fish or chicken, or as a crust for baked vegetables. It’s also good sprinkled on salads or hummus.

It’s pronounced “DOO-kah” (rhymes with pukka) – the name comes from the Arabic word for “to pound” because the ingredients are traditionally pounded together with a mortar and pestle. The word dukkah is commonly used in Egypt, but the dish is popular in other parts of North Africa and the Middle East too. It’s an easy dish to make yourself at home because all you have to do is mix together some pantry staples. You can also adapt it to your own tastes by experimenting with different nuts, seeds and spices.

I like to make my own dukkah because I think it tastes better than the store-bought versions that are available here in Australia – plus you can control how much salt goes into it. I also find that

Dukkah is an Egyptian spice blend, best known for its use as a dip with bread and olive oil. It is made from a mixture of spices, nuts, and sometimes seeds. A traditional Egyptian recipe, it has many variations. Recipes often include sesame seeds, coriander, cumin, salt and pepper.

Dukkah is usually eaten with bread dipped in olive oil then into the dukkah mix (similar to the custom of dipping bread in olive oil and balsamic vinegar). It can also be used as a meat rub or sprinkled over salads and soups. The nutty flavor pairs really well with roasted vegetables too!

It’s easy to make at home and you can adjust it to your liking by varying the spice proportions!

Dukkah is a blend of herbs, nuts, and spices. The name comes from the Arabic for “to crush”. Dukkah is used as a dip for bread or fresh vegetables, but it also makes a great coating for fish or chicken before pan-frying.


1/2 cup hazelnuts

1/2 cup sesame seeds

1/3 cup coriander seeds

1/3 cup cumin seeds

1 teaspoon sea salt flakes


Preheat oven to 180°C. Spread hazelnuts on an oven tray and toast in oven for 8-10 minutes or until golden brown. Set aside to cool slightly then rub in a clean tea towel to remove skins (don’t worry if some skin remains). Place hazelnuts in a mortar and roughly crush with a pestle (or process in a food processor). Transfer to a bowl. Place sesame seeds, coriander and cumin seeds in mortar and pound with a pestle until coarsely crushed (or process in a food processor). You can use it straight away but the flavours will be more intense if you leave it overnight at room temperature.

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