Before we get into to the hows of Dukkah, let’s take a look at the whats. Every now and then a complete game-changer comes along, and Dukkah is one of them.
An incredible fusion of nuts, herbs, seeds and spices, it’s an easy to make mix that can completely revitalise and revolutionize more recipes than you can shake a blender at.
Dukkah is originally an Egyptian combo, and the word comes from the Arabic ‘to pound’, and that’s how it was originally made.
The exact ingredients vary from recipe to recipe, though most have several items in common like sesame, cumin and nuts.
If you came here looking for Dukkah then you’ll probably know what to expect; if you came here by chance then you’re in for a treat.
Known across the world in various guises it’s usually called Dukkah or Duqqa (and pronounced dook-a) and although the ingredients change from recipe to recipe, the following is the best one we’ve tried.
Here’s a photo of all your ingredients. Next time you visit a supermarket load up on them!
The newest member of our kitchen squad, Jansen, brought it with him – and we were instantly convinced.
It only takes a few minutes to make, and it’s plethora of uses is wide – it’s fantastic for sprinkling over soups, salads or dips – but it’s an all time favourite with chunky bread and olive oil. In fact, ancient Egyptians were eating it thousands of years ago with hummus and bread!
Dukkah is vegan too, but you’d never notice. It also stores for a long time, so you can make a big batch and stick it in a jar, saving it for whenever you fancy spicing up a dish that’s missing something.
Because if it’s missing something, this dukkah is it.
Dukkah – In Four Easy Steps
1. 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.
2. 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.
3. 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 sea salt, black sesame seeds, black cumin, green pepper and paprika powder. Give it a last quick blend.
4. Put it all in 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.
Authentic Egyptian Dukkah
Make some authentic Dukkah! take your spices to the next level with this Egyptian classic - perfect any dish with this outstanding herb combo!
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.
Please note that the nutritional chart included is for the entire jar, and would be roughly 32 tbsp.
Jansen - thanks a lot for bringing some Egyptian flavours into our kitchen. What a cool recipe!
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