This easy dukkah recipe is a flavour powerhouse that will elevate many dishes. This Egyptian spice blend takes about 15 minutes to make, and once you have a jar in your pantry you’ll reach for it constantly.
What is dukkah?
Dukkah is a traditional Egyptian mix of toasted nuts, seeds and spices, crushed into a coarse, sprinkle-able blend. It adds crunchy texture and a warm, nutty aroma to a wide range of dishes. Common ingredients include sesame seeds, cumin seeds, coriander seeds and fennel seeds, but many variations exist and you can adapt the mix to what you have on hand.
Use it to finish hummus, toss through salads, press onto lamb, salmon or halloumi, mix into roasted vegetables, or scatter over pasta and pizza. Traditionally made with a mortar and pestle, it’s just as easy to make in a food processor if you prefer.
Ingredients
The base spices for most dukkah recipes are sesame, cumin, coriander and fennel seeds. This version includes those plus a few extra ingredients for depth, though you can swap items depending on what you have.
- Almonds. This recipe uses almonds, but you can use any nut or a mix—cashews, walnuts, pistachios, hazelnuts or pecans all work well.
- Nigella seeds. These add a slightly oniony, aromatic note that complements the other seeds.
- Ground turmeric. Adds a warm golden colour; omit if you don’t have it on hand.
How to make it
Start by roasting the nuts and toasting the seeds to bring out their flavour. Roast the almonds at 180°C (360°F fan) for about 10 minutes until fragrant and lightly browned—watch them closely so they don’t burn. While the almonds roast, toast the seeds in a large pan over medium heat for about two minutes until aromatic, stirring constantly to prevent burning.
Once cooled slightly, blitz the almonds in a food processor until broken into small pieces, then add the toasted seeds, turmeric, salt and pepper. Pulse until the mixture becomes a coarse, chunky powder. Stop occasionally to stir and ensure even texture. Transfer to a clean jar and store at room temperature.
Three ways to use dukkah
- Scatter over creamy hummus for added crunch.
- Use as a garnish on shakshuka to add texture and flavour.
- Coat halloumi or fish before baking for a crisp, nutty crust.
Got a question?
Stored in a clean jar at room temperature, it will keep for weeks to months. The recipe makes a generous amount but you’ll likely use it quickly.
Yes. Cashews, walnuts, pistachios or pecans are great alternatives. You can also use a mixed nut bag.
No. Swap fennel for extra cumin, nigella or simply omit it to suit your taste.
Yes. A mortar and pestle will work but requires more time and elbow grease and should be done in batches.
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Easy Spiced Dukkah
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- Author: Kate Alexandra
- Total Time: 15 minutes
- Yield: 3 cups
- Diet: Vegetarian
Description
This easy dukkah recipe gives you a versatile seasoning that lifts many dishes. Making the blend takes just 15 minutes, and it keeps well in a jar so you can use it often.
A light sprinkle adds nutty crunch and aroma to hummus, salads, roasted vegetables, grilled proteins and more. A food processor makes the job quick and simple.
Ingredients
- 1 1/2 cups almonds
- 1/2 cup sesame seeds
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 2 tablespoons nigella seeds
- 2 teaspoons fennel seeds
- 1 teaspoon ground turmeric
- 2 teaspoons salt
- 2 teaspoons black peppercorns (or a good grind of black pepper)
Essential equipment
- Food processor
Instructions
- Roast the almonds. Preheat the oven to 180°C (360°F fan). Spread the almonds in a single layer on a tray and roast for about 10 minutes until fragrant and slightly browned. Keep an eye on them so they don’t burn.
- Toast the seeds. While the almonds roast, place sesame, coriander, cumin, nigella and fennel seeds in a large frying pan over medium heat. Stir for about two minutes until fragrant, then remove from the pan to cool.
- Blend the dukkah. Pulse the almonds in a food processor until they break into small pieces, then add the toasted seeds, turmeric, salt and pepper. Blitz until the mixture becomes a coarse, chunky powder, stopping to stir for even texture. Transfer to a clean jar and store at room temperature.
Notes
Ingredient notes: Any nuts can be used—swap almonds for cashews, pistachios, walnuts, pecans or a mix. Adjust seeds and spices to taste while keeping proportions similar.
Storage: Keep in a clean jar at room temperature for weeks to months.
Serving suggestions: Sprinkle over salads, shakshuka, hummus or grilled meats. Try it on dukkah-crusted halloumi or roasted potatoes for a crunchy finish.
- Prep Time: 5
- Cook Time: 10
- Category: seasoning
- Method: food processor
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 tablespoons