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Dukkah is originally an Egyptian combo, and the word comes from the Arabic ‘to pound’, and that’s how it was originally made.
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.
The newest member of our kitchen squad, Jansen, brought Dukkah with him – and we were instantly convinced.
The exact ingredients vary from recipe to recipe, though most have several items in common like sesame, cumin and nuts.
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 list and photo of all your ingredients. Next time you visit a supermarket load up on them!
- Sunflower seeds
- Fennel seeds
- Coriander seeds
- White sesame seeds
- Black sesame seeds
- Black cumin
- Green peppercorns
- Sweet paprika powder
- Sea salt
What is Dukkah used for?
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.
How to Make 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.
Dukkah provides a punchy blend of nutrients, thanks to the nuts and seeds that make up the bulk of the recipe.
By now we all know how beneficial nuts are as part of a vegetarian diet (and any diet for that matter!) In our easy dukkah recipe we use a mix of almonds and hazelnuts, both of which are high in healthy fats, dietary fibre and protein. Nuts can help you to feel fuller for longer and both hazelnuts and almonds contain oleic acid, which helps your body to burn fat.
They also contain a blend of vitamin E which can strengthen the immune system and maintain healthy eyes, and niacin (vitamin B3) which helps us release energy from the food we eat and can support nervous system function.
Seeds are packed full of healthy fats and fibre. In our recipe you’ll find a mix of super-seeds including sunflower seeds which are rich in B vitamins and sesame seeds which are known for their high vitamin E and calcium levels.
What our Readers are Saying
Wow!!! finally made a batch -forgot the black sesame seeds and put 1 tbsp of coconut sugar too – and the divine smell from first the frying pan and then from the blender mixing warmed and roasted goodies! This all resulted in a wide grin on my face, oriental scent in my kitchen and naturally drooling all over anticipating dukkah-coated chicken breast fillets tonight! The ready made dukkah-blends cost a fortune at a special boutiques and this took less than 10 minutes to prepare! Cost is next to nothing considering how many batches one can make of the ingredients! Thanks so much for this recipe 🙂Elisa ⭐⭐⭐⭐⭐
Made this Dukkah its really good! thanks for the recipe 🙂Liz ⭐⭐⭐⭐⭐
I’m so glad I found this recipe. WONDERFUL. A huge THANK YOU for crafting this wonderful, delicious spice blend.Mary EO ⭐⭐⭐⭐⭐
Egyptian Spice Mix FAQ’s
Is dukkah spicy?
Dukkah is definitely not spicy hot, but the blend we suggest above gives it more of a warming hint of spice.
Is dukkah the same as za’atar?
No, although they have similar uses they are different in flavour as Za’atar recipes often feature thyme, toasted sesame seeds, and sumac.
How long does dukkah keep?
It’ll last a good few weeks as long as the jar is airtight (although we often find it’s all gone by then 😉 )
Is it vegan?
Yes, our dukkah recipe is completely vegan.
Can I substitute the green peppercorns?
Yes, we realise these may be a little tricky to find everywhere, so you could also use white or black pepper if you can’t find green peppercorns.
Authentic Egyptian Dukkah
- 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.