dukkah

This dukkah recipe is so easy to make! Dukkah is a nut and spice blend from Egypt—sprinkle it over bread dipped in olive oil, vegetables, hummus and more. Recipe yields 1 scant cup.

Easy Dukkah

walnuts

almonds

sesame seeds

coriander

cumin

allspice

fine sea salt

twists of black pepper

In a large skillet over medium heat, combine the walnuts and almonds. Cook, stirring often, until the nuts are starting to smell fragrant, about 3 minutes.

Add the sesame seeds to the pan and continue cooking, stirring often, until the sesame seeds are turning lightly golden on the edges. Remove the pan from the heat, and transfer the nut and seed mixture to a food processor.

Add the coriander, cumin, allspice, salt and pepper. Run the food processor for about 10 seconds, or until the nuts are broken into a coarse, sand-like texture (don&#8217;t overdo it!).

Transfer the dukkah to a bowl for serving, or store it in an air-tight container for 1 to 2 weeks.

I buy this spice but am so thrilled to know how simple it appears to make from scratch. No doubt fresh is best! Keep em coming!
Thank you!

Sounds lovely! Used to make something similar on my own. Nowadays a denture inhibits consumption of nuts. But het made your hoppin' john recipe, this week. Mmmm! Cheers Jamie. 

BTW A large type mortar and pestle will do those spices, lovely.

wow its healthy i wanna make this i take it after and before a gym its best for health

nice recipe dear....  this recipe is really unique for me.This is so easy to make, as it only takes  30-40 minutes . It's properly managed time for making the breakfast before going to office . 
Thank you so much.

Hallelujah sister Kate - you’ve made me a believer!! This is not typically my kind of thing and so I “passed” on the recipe when I first saw it. Yet it stuck in my head (watching too many episodes of My Kitchen Rules Australia perhaps where Dukkah often makes an appearance). Anyway, today I thought I’d give it a try and just made it now. WOW! Super delicious and super fast and easy. Thanks so much for sharing yet another amazing recipe, Kate. You’re e best!!

Discovered a great use for your leftover dukkah last night - use it in place of the nuts in pesto! Yum!

This was delicious!  VERY interesting flavor.  I didn't overdue the food processing and had some larger chunks of nuts to put on our salad that had Dijon Maple dressing.  AWESOME.  We also enjoyed it in the olive oil for dipping sauce.  I'm going to keep this on hand.  Thank you!

Dipping with olive oil and bread will always be my favourite, but this was delicious sprinkled on top of my poached eggs on sourdough 

Easy to make and so tasty. Many compliments! Thank you.

I was disappointed when I couldn't find this spice blend in the store again after buying it once, I saw it had hazelnuts in it and was curious. I found your recipe and decided to make it. OMG it is so good! I think it is better than the one I bought in Lidl's. I think this is going to be my new Christmas gift to people. Thank you!

Another use for Dukkah? Coat chicken in Greek yogurt and “bread” the chicken with Dukkah. Bake in the oven. It’s delicious!

This couldn't have been more simple! I hardly ever have hazelnuts so this combo of walnuts and almonds was perfect and really yummy. Super simple with already ground spices and honestly it's a great compromise to whole seed spices. Thanks for the recipe!

Just made this to use up some meh storebought hummus. Definitely did the trick! It’s so good and I’m putting it on so many things. Actually sprinkled a bit on your cauliflower soup! Love it.

Thanks for dukkah recipe.
I used pine nuts and sesame seeds as they were in my pantry. I added some spicy red chilli.  Delicious.
Lynne

When serving dukkah I know it's olive oil but do you also add balsamic vinegar to it as well.. Thank you

I tried the Dukkah recopied and it was delicious.  I topped an arugula, feta, strawberry salad with lemon olive oil dressing and the Dukkah, it was delicious.

I tried the Dukkah recipe and it was delicious.  I topped an arugula, feta, strawberry salad wit lemon olive oil dressing and the Dukkah, it was delicious.

was wonderful.................thank you very much!

I made this today as a topping to a roast vegetable salad I am making for Christmas Day.
I swapped the walnut to almond ratio as I had a small bag of almonds and wanted to use the whole bag so they didn't go stale.
I added the spices to the nuts in the hot pan for 20-30 sec or so to get them toasted before blitzing with the S&amp;P.
Taste is REALLY good!  I think the Allspice brings an interesting and unexpected note. Just a little bit different but not TOO much.
Thank you and Merry Christmas from NZ! :)

Make some authentic Dukkah! Take your spices to the next level with this Egyptian classic - perfect any dish with this outstanding herb combo!

Authentic Egyptian Dukkah

sunflower seeds

hazelnuts ((or walnuts))

fennel seeds

coriander seeds

tbsp sesame seeds, white

tbsp cumin

green peppercorns

tbsp sweet paprika powder

tbsp sesame seeds, black

tsp sea salt ((coarse))

tsp black cumin

Gently roast the hazelnuts, almonds and sunflower seeds in a pan. About three minutes will do it. Take them out and pop them into a blender.

Next, slowly roast the fennel seeds, normal cumin, coriander, and white sesame seeds. These won’t take as long - about two minutes should do it.

Put the second batch into the blender as well and just press the pulse button a couple of times. We’re looking for a nice crunchy mix here, not a powder. Finally add the green pepper, sea salt, black sesame seeds, black cumin and paprika powder and give it a last quick blend.

Put it all in an airtight glass. Done! Use it to intensify soups, dips and salads or treat yourself to an oily bread and dukkah. You won’t look back.

By switching up lacklustre cereal or toast for Shannon Harley's produce-driven breakfast bowl, you'll easily tick off two serves of vegetables alongside fibre-rich wholegrains, healthy fats and satisfying protein.

Dukkah-rolled eggs with freekeh and beetroot

(125 grams) freekeh

raw beetroot, peeled, grated

pomegranate molasses

(60 milliliters) extra virgin olive oil

lemon

English spinach, trimmed, blanched

soft-boiled eggs, peeled

cumin seeds

black peppercorns

unsalted pistachios, toasted

unsalted almonds, toasted

ginger

cinnamon

turmeric

(35 grams) sesame seeds, toasted

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853642711001&=domain=del

5348771529001-5853642711001

This Egyptian spice blend made from warm spices, seeds, and nuts is the the best toasty ingredient to have on hand.

Dukkah

raw nuts

white or black sesame seeds,

smoked paprika

black or white pepper

salt

Coarsely chop 1/2 cup raw nuts. Place the nuts and 1 teaspoon fennel seeds in a food processor fitted with the blade attachment or spice grinder. Pulse until coarsely ground. 

Transfer to a small skillet. Toast over medium-low heat, stirring frequently, until fragrant, about 3 minutes.  

Add 4 teaspoons sesame seeds and cook, stirring frequently, until fragrant and the white sesame seeds darken slightly, 2 to 3 minutes more. Remove the pan from the heat.

Add 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/2 teaspoon white or black pepper. Stir to combine and let cool to room temperature.

Add 1/2 teaspoon kosher salt and stir to combine. 

Quick, homemade Egyptian dukkah recipe with nuts, seeds, and a few warm spices. I like to use a combination of three nuts here (hazelnut, almonds and walnuts), but you can use just one if you like. Use dukkah as a snack; to coat meat, chicken or fish; or as a nutty finishing touch over soup, salad or even roasted vegetables. Store in tight-lid mason jar for up to 2 weeks.

Egyptian Dukkah Recipe

hazelnuts

tbsp almonds

tbsp white sesame seeds

pistachios

tsp cumin

tsp coriander

cayenne pepper

kosher salt

Place the hazelnuts and almonds in a dry cast iron pan (do NOT add oil). Toast briefly over medium-high heat, tossing regularly, until the nuts gain some color (watch for nuts to turn a nice golden brown). Transfer to a side dish for now.

Place the sesame seeds in the same skillet and return to the heat. Toast over medium heat, tossing regularly, until the sesame seeds turn golden brown (this will be fairly quick so watch carefully).

Add the toasted nuts and sesame seeds to the bowl of a small food processor fitted with a blade. Add the pistachios, fennel seeds, spices, and a generous dash of kosher salt. Pulse for a few seconds until you reach a nice coarse mixture (Do not over process the dukkah. The mixture should not be too fine. See photos and video for exact texture).

Transfer the dukkah to a bowl to serve. Add a small bowl of extra virgin olive oil and your favorite bread for dipping (I like pita bread or even Jerusalem bagel). You can also store the dukkah in a tight-lid jar for up to 2 weeks to use as a topping for salad, soup, chicken, meats, or roasted vegetables!

https://content.jwplatform.com/videos/SqOPG55q.mp4

How to Make Dukkah

These healthy sweet potato rosti are the perfect bite to get the party started.

Sweet potato rosti with parsley lemon yoghurt

sweet potato,

spring onions, thinly sliced

haloumi, coarsely grated

plain flour

(250 milliliters) extra virgin olive oil

(280 grams) thick Greek-style yoghurt

tbs finely chopped flat-leaf parsley

garlic clove, crushed

heirloom

tbs apple cider vinegar

Dukkah and micro herbs, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981815075001&=domain=del

5348771529001-5981815075001

This classic comfort food treat gets a Middle Eastern twist.

Three cheese and spinach jaffles

leaves

tbs chopped dill fronds

eggs

(200 grams) crumbled feta

(240 grams) fresh ricotta

nutmeg

white bread

butter, softened

(50 grams) white sesame seeds

provolone cheese

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981838430001&=domain=del

5348771529001-5981838430001

This slow-cooked beef brisket is bursting with international flavours.

Recipe by chef Roy Ner, of Nour.

Turmeric brisket with grilled leek and dukkah

tsp each cumin & fennel seeds

turmeric,

garlic cloves, crushed

beef brisket (ask your butcher)

olive oil

1L (4 cups) chicken stock

bay leaves

leeks, trimmed, halved lengthways

Dukkah (from gourmet food shops) & coriander sprigs, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977458968001&=domain=del

5348771529001-5977458968001

This is the kind of mezze you’d want to serve at the first sign of spring, when the days are a little brighter, the air a little lighter and the cooler temperatures are finally behind us (we made it!). Of course, it’s delicious all year round. This dish is all about the layering of crunchy dukkah over tender butter beans with peas and herbs coated in a creamy, garlicky yogurt dressing for the perfect bite. Serve with crisp lettuce, or bread if you like, as a light lunch or as part of a mezze spread.

Yogurty Butter Beans With Pistachio Dukkah

unsalted and roasted shelled pistachios

oregano

mint

plain Greek yogurt, at room temperature

garlic clove,

lemon juice

Fine sea salt and black pepper

90 grams frozen peas, thawed

fresh picked dill

mint leaves

coarsely crumbled feta

Start the dukkah: In a small pan set over medium heat, toast the coriander and cumin, shaking the pan occasionally, until the seeds are a shade darker and fragrant, 1 to 2 minutes. Transfer spices to a small bowl and repeat with the sesame seeds, toasting for 30 to 60 seconds. Add the sesame seeds to the same bowl to cool.

While the seeds cool, start the beans by making turmeric oil: Add 1½ tablespoons oil to the pan used for the seeds. Heat over medium until visibly hot (shimmering and wavy) but not smoking, 2 to 3 minutes. Turn off the heat, stir in the turmeric and set aside to infuse and cool completely. 

While the turmeric oil cools, finish the dukkah: Add the pistachios, oregano, mint, salt and the cooled seeds to a food processor, using the smaller bowl insert if you have one. Pulse a few times until you have a rough crumble with larger pistachio pieces. Return to the small bowl.

Finish the beans: In a large bowl, whisk together the yogurt, garlic, lemon juice, 1 tablespoon oil and 1/4 teaspoon salt. Add the butter beans and use a spatula to gently coat in the yogurt dressing, being careful to not break apart the beans. 

In a separate bowl, mix together the peas, dill, mint and remaining 1½ teaspoons oil with ⅛ teaspoon salt and a good grind of pepper.

Transfer the butter bean mixture to a large plate with a lip and top with the feta, followed by the pea mixture, the turmeric oil and a generous sprinkling of the dukkah. Serve the remaining dukkah to eat alongside.

Quick and simple.&nbsp; Dukkah can elevate your breakfast, grilled veg and meats to no end

Pistachio Dukkah Recipe

g sesame seeds

pepper

Toast everything except the pistachios for a few mins on medium heat, stirring occasionally

Remove from heat, allow to cool and stir in chopped pistachios. Store in an airtight container

A light, easy dish that will add punch to your midweek meals.

Hanoi-style eggs

(80 milliliters) sunflower oil, plus extra

eschalots,

garlic cloves, chopped

tbs ginger

birdseye chilli, chopped

lemongrass stalk, white part, chopped

truss tomatoes, chopped

can whole tomatoes

tbs fish sauce

firm tofu, cut in 2cm pieces

(50 grams) rice flour

snake beans,

bread

tbs sesame seeds, toasted

(35 grams) peanuts, toasted, chopped

coriander seeds, crushed

tsp chilli flakes

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981852196001&=domain=del

5348771529001-5981852196001

Serve this nutty spice mix with toasted pitta and olive oil or use in a dish to add some Egyptian spice

blanched hazelnuts

tbsp sesame seeds

Heat oven to 180C/160C fan/gas 4. Mix everything together in a bowl then spread over a baking tray and cook for 8-10 mins until the dukkah looks toasted.

Tip into a food processor and pulse a few times just until the nuts are chopped not smooth.

Roasting whole rainbow carrots until caramelized and just a tiny bit charred at the tips is a sure way to make a simple side dish look extra pretty on a platter. But the flavor here goes well beyond its good looks: nutty, crunchy, nutty Egyptian dukkah adds a savory layer to balance the sweetness of the carrots, and the garlicky yogurt acts like a condiment, spreading cooling, tangy, creamy goodness on each bite. Don&#039;t sleep on the mint! It adds a freshness that&#039;s key–and go for the real-deal rather than using dried.

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Top Tags

Easy Dukkah

Authentic Egyptian Dukkah

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Three cheese and spinach jaffles

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The most viewed dukkah recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine