Dukkah an Egyptian Classic
Dukkah is a fragrant Egyptian spice blend that combines toasted nuts, seeds, and spices into a deeply flavorful, crunchy condiment. It’s traditionally served with bread dipped in olive oil, but you can sprinkle it over roasted veggies, salads, hummus, or even soft-boiled eggs for a punch of texture and earthy flavour. Here’s how to make your own small batch at home.
Ingredients
- 2 tbsp shelled pistachios, toasted
- 2 tbsp unsalted peanuts, toasted
- 2 tbsp hazelnuts or almonds, toasted
- 2 tbsp sesame seeds, toasted
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1/2 tsp flaky sea salt
- Optional: 1/4 tsp smoked paprika or freshly ground black pepper (for a little extra depth or heat)
Method
- In a dry skillet over medium heat, toast the coriander and cumin seeds for 1–2 minutes, stirring frequently until fragrant. Transfer to a bowl and let cool.
- Toast the pistachios, peanuts, and hazelnuts (or almonds) separately until lightly golden. Toast sesame seeds last, as they brown quickly. Let everything cool completely.
- Add all the toasted ingredients to a spice grinder or food processor. Pulse until you get a coarse, sand-like texture — not a fine powder. You want some crunch!
- Stir in the flaky sea salt and, if desired, optional paprika or black pepper to taste.
- Transfer to an airtight jar. It will keep well for up to 2 weeks at room temperature, or longer in the fridge.
Pro Tip: Try using dukkah as a crust for baked chicken or fish, or mixing it into Greek yogurt for a savoury dip. It’s incredibly versatile—once you start using it, you’ll want to sprinkle it on everything!
Bon appétit!
