How to make Dukkah -a flavorful Egyptian spice blend made with toasted sesame seeds, nuts and spices that can be made in under 20 minutes. Sprinkle it on hummus, soups, salads, eggs, avocado toast, sautéed veggies to give a unique earthy flavor and delicious crunch!
With Dukkah on hand, you can make a simple meal shine. It’s a rich savory blend of toasted fragrant nuts, seeds, and spices that add the perfect magic sparkle to your food. Though Dukkah originates from Egypt, this recipe is actually not from my dad, but from my dear friend Tonia! I absolutely love her version of it and I hope you give it a try- it is truly delicious!
By now you, most of you have already “met” dukkah. It’s kind of everywhere. And of course, you can always buy it, but I implore you, on a day that you have an extra 15 minutes, make this! It is so gratifying! The fragrance, the flavor, you’ll want to eat it by the spoonful and put it on everything.
Dukkah has a myriad of uses in the kitchen. Sprinkle it over avocado toast, over salad greens or over a creamy soup. Use is as a dip by mixing it with olive oil or yogurt for bread, pita or veggies. Or use it as a coating for fish, chicken or tofu or roasted veggies.
- Sprinkle on hummus or dips
- Sprinkle on poached eggs
- Sprinkle on avocado toast
- Sprinkle on soups and salads
- Mix with olive oil (or yogurt) and turn into a dip for bread, pita or veggies
- Mix with olive oil and use as marinade for fish.
- Use as a coating for chicken, roasted veggies or grilled veggies, or tofu.
- Pecans (hazelnuts are most common in traditional Egyptian Dukkah)
- Sesame seeds
- Coriander (ground or whole seeds)
- Cumin (ground or whole seeds)
- Fennel (ground or whole seeds)
- Black pepper
What I like about this recipe is how adaptable it is! Use any nut or combination of nuts you have on hand. Add other spices such as sumac, Aleppo, smoked salt, dried thyme, smoked paprika…. and create to your own personal blend! There is no right or wrong here. Just play around, create and have fun!
How to Make Dukkah:
Dukkah is simple and easy to make- simply pulse the nuts and seeds in a food processor, toast in a dry skillet then add spices and toast for a few more minutes.
- Pulse nuts in a food processor
- Place them in a dry skillet and toast, 4-5 mins.
- Add spices, continue toasting until fragrant and golden.
- Let cool completely and store in a sealed jar.
Today we’re using almonds and pecans. Traditional Egyptian Dukkah typically contains hazelnuts – also very tasty! I’ve seen Dukkah with pistachio and pinenuts- also good options. If you have a nut allergy it is perfectly fine to stick with seeds (pumpkin, sunflower) and feel free to use only one type nut or use as many as you want. Up to you -as long as you use 1 cup total!
Pulse nuts and seeds in a food processor, about 20 times, until coarsely ground.
Keep everything under the size of a pea. Take care not to over pulse as this will turn nuts into nut butter.
Add this mixture to a dry sauté pan and stir every 30 seconds or so for about 5 minutes.
Stir for another 3-4 minutes until slightly fragrant.
And of course, you can use whole spices and grind.
Store dukkah in an airtight jar for up to 3 months.
I’m so excited for you to try this!
Please leave your adaptions and how you use Dukkah in the comments below!!!
Dukkah is a flavorful Egytian spice blend made with fragrant spices and and toasted nuts. Sprinkle it on soups, salads, eggs, avocado toast, sautéed veggies… to give an earthy flavor and delicious crunch!
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 1 ¼ cup 1x
- Category: Spices
- Method: Toasted
- Cuisine: Egyptian
- ½ cup almonds (or sub other nuts- like hazelnuts, pinenuts, walnuts, peanuts, pumpkin seeds)
- ½ cup pecans (or sub other nuts- like hazelnuts, pistachios, pinenuts, walnuts, peanuts, pumpkin seeds)
- 2 tablespoons sesame seeds
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground fennel ( or sub anise)
- ½ teaspoon pepper
- ½ teaspoon salt
Add this mixture to a dry sauté pan and place over medium-low heat. Give a stir every 30 seconds or so for about 3-4 minutes. Lower heat to low and add the coriander, cumin, fennel, pepper and salt to the ground nut mixture in the pan. Stir for another 3-4 minutes until slightly fragrant.
For an authentic Egytian version, use hazelnuts intead of pecans.
Feel free to use whole spices and grind them yourself: 1 teaspoon ground = 2 teaspoons whole.
Store in an air tight jar for up to 3 months.
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