Dukkah is a popular Egyptian condiment that’s made with nuts and spices. It’s traditionally eaten on bread, but it goes well on just about anything—eggs, fish, or cheese. You can buy it in most supermarkets and spice shops, but it’s a lot easier to make at home. The recipe below is from Ottolenghi: The Cookbook by Yotam Ottolenghi and Sami Tamimi (Chronicle Books, 2013).

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Dukkah

Serves 6–8 1 cup/100 g hazelnuts

1/2 cup/80 g whole raw almonds

1/4 tsp ground cumin

1 tsp ground coriander

1 tsp smoked paprika

1 1/2 Tbsp ground hazelnuts (see below)

sea salt and freshly ground black pepper to taste

This produces a richly flavored dukkah that is good with bread or on top of grilled fish or vegetables. Spread some on a piece of bread and eat as is, or use it as a rub for chicken or lamb before grilling. It also makes a tasty dip for crudités. To make the spice mix, toast the

Dukkah is a traditional Egyptian blend of nuts and spices. The word means “to pound” in Arabic, and the ancient Egyptians would have ground the mixture together with mortar and pestle.

Modern versions typically include hazelnuts or walnuts, sesame seeds, coriander seeds or cumin seeds, and dried herbs like oregano or thyme. Those are the ingredients that turn up most often in recipes online, but those recipes don’t always give details about the proportions. Assuming it’s not just a one-to-one ratio of each ingredient — which would make for a pretty boring spice blend — how much of each should you use?

Dukkah is a tasty Egyptian condiment, like a cross between a nut mix and a spice rub. Here’s my recipe:1/2 cup almonds

1/2 cup hazelnuts or walnuts

Dukkah (duh-KAH) is an Egyptian spice blend, with a lot of variation. I make mine with hazelnuts and sesame seeds, which adds up to a nuttier flavor and a darker color than most. The nuts are optional; feel free to leave them out.

The spices are toasted separately, then ground together with some salt. Traditionally the spices are dried in the sun or on top of the stove before grinding, but I’ve never taken the time to do that myself. You can also just mix all the spices by hand, using a mortar and pestle or a coffee grinder reserved for spices. I’ve been doing it that way so long I don’t remember if there’s any difference.

Dukkah goes well with roasted vegetables, like eggplant or cauliflower, or spread on a sandwich in place of butter. It’s also good as an extra layer in hummus. I like it best on fresh bread with olive oil and honey for breakfast.”

It is easy to see how the dukkah of Egypt and the Middle East is a combination of nuts and seeds, herbs and spices. But why the salt? Why not something else? And why the oil?

The salt is a preservative and flavoring that acts as a strong antimicrobial. The oil has anti-inflammatory benefits, which protect against autoimmune disorders. The olive oil also contains oleic acid, which has anti-cancer properties.

I particularly like that it’s made with toasted sesame seeds – they are a good source of calcium and magnesium, which some people who do not eat dairy products may be lacking in their diet. I also like that it is free of refined sugars and uses honey instead, since honey is one of the most healing foods on the planet!

Dukkah is great for sprinkling on vegetables, especially roasted vegetables. It also goes well on meats or fish you are baking or grilling. You can even try adding some to your favorite salad dressing for an extra boost of flavor and nutrition!

Dukkah is a traditional Egyptian spice blend, and it incorporates a variety of nuts, seeds and herbs. The word dukkah means “to pound”, which is what the ingredients are pounded together in a mortar and pestle.

The most common version of dukkah contains hazelnuts, coriander seeds, cumin, sesame seeds, sea salt, black pepper and olive oil. Some recipes also include dried mint.

A handful of dukkah sprinkled on top of hummus or avocado is great on sandwiches or as a topping for roasted vegetables like zucchini, eggplant or pumpkin. It’s also delicious on grilled fish or chicken.

The word dukkah is commonly used in Egypt and the Middle East, but it has become a known entity to international foodies. It is a spice blend that can be used on bread or as a condiment for poultry, fish or meat.

Dukkah is made from nuts, herbs and spices such as hazelnuts, coriander, cumin and sesame seeds, with garlic and salt. The mix is then roasted until it reaches a certain temperature and then cooled prior to serving.

Dukkah came about as a way to use up small amounts of nuts, herbs and spices left over from preparing large meals often served during special occasions. Today dukkah is enjoyed all year round.