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A wooden bowl filled with dukkah, with pittas in the background | Hurry The Food Up

Authentic Egyptian Dukkah

Course: Dips & Sauces, Salads, Sides
Cuisine: Egyptian
Time: Max 10 min
Calories: Above 650 kcal
Diet: dairy-free, egg-free, gluten-free, vegan
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 1 big jar
Calories: 992kcal
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  • 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.
    ½ cup hazelnuts, 2 tbsp almonds, 2 tbsp sunflower seeds
  • 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.
    1 tsp fennel seeds, 3 tbsp coriander seeds, 1 tbsp cumin, ground, 3 tbsp sesame seeds, white
  • 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.
    1 tbsp green peppercorns, 2 tbsp sesame seeds, black, 1 tsp sea salt, 1 tsp black cumin, 1 tbsp sweet paprika powder
  • 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.



Calories: 992kcal | Carbohydrates: 51g | Protein: 30g | Fat: 84g | Saturated Fat: 8g | Sodium: 2359mg | Potassium: 1514mg | Fiber: 27g | Sugar: 4g | Vitamin A: 3580IU | Vitamin C: 6.9mg | Calcium: 841mg | Iron: 21.7mg