Recipe: Dukkah

If you’ve been reading food blogs recently, you may have noticed quite a few recipes for dukkah floating around. This is an Egyptian spice/nut/seed mix that is traditionally consumed by dipping a hunk of bread in olive oil and then into the dukkah. I found that it is delicious stirred into this couscous salad, atop other salads, and mixed into yogurt for a savory snack. It’s also good as-is, out-of-hand.

monochrome but delicious

monochrome but delicious

Whichever way you choose to consume your dukkah, know that it is super easy and quick to make and can be made in any number of ways. I compared three recipes before embarking on my own dukkah-making adventure. The basic ingredients are nuts, seeds (usually sesame), coriander, and cumin. I ended up using a mixture of ground almonds, peanuts, and walnuts (yes, I was lazy and bought a bag of pre-chopped nuts). The Kitchn says you can add other spices, herbs, or seeds at your will.


toasty spices



  • 1 cup nuts (I used a mixture of almonds, peanuts, & walnuts. Hazelnuts are the classic nut for this dish.)
  • 1/2 cup sesame seeds
  • 1/2 cup coriander seeds
  • 1/4 cup cumin seeds
  • 3/4 tsp sea salt
  • to taste: ground black pepper


  • Preheat the oven to 325F (160C). Spread the nuts and sesame seeds on a baking pan and roast for 5-10 minutes or until they are golden-brown. Chop or grind the nuts after they are toasted and cool.
  • While the nuts are roasting, toast the coriander and cumin seeds in a pan on the stove over medium-high heat, stirring occasionally, until fragrant. Grind the spices with a mortar and pestle.
  • Combine all the ingredients with the salt and pepper in a bowl. Stir and serve.


2 thoughts on “Recipe: Dukkah

  1. Pingback: Recipe: Baba Ganoush | Wherever I am, you are there also

  2. Pingback: Recipe: Caramelized Garlic & Goat Cheese Tart | Wherever I am, you are there also

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