This post may contain affiliate links. For more information, please see our affiliate policy.
Learn how to make Dukkah for a new way to add texture and flavor to any savory recipe. This Egyptian and Middle Eastern nut-and-seed blend can be salty, sweet, or spicy depending on how you make the pantry staple.
The work dukkah (pronounced doo-kah) comes from the Egyptian Arabic word meaning “to pound” or “to crush,” and that’s exactly how it’s made.
Place the ingredients are put into a mortar and pestle and crush by hand for the best texture. This versatile seasoning blend will quickly become a pantry staple.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Hazelnuts: Roasting amplifies the nuttiness, making the nuts (and, as a result, the dukkah) more flavorful. To roast hazelnuts, preheat the oven to 350 degrees. Line a baking sheet with parchment paper or foil and arrange hazelnuts in one single layer. Toast until golden brown and fragrant, about 10 to 15 minutes, stirring occasionally.
- Seeds: Toasting makes seeds more aromatic as well. Large hazelnuts are going to take much longer to become nutty and fragrant than smaller seeds, so do this on a separate sheet pan. To toast the sesame seeds, preheat the oven to 350 degrees. Arrange sesame seeds in a single layer on a baking sheet or in an oven-proof skillet. Bake until golden brown and fragrant, stirring occasionally, about 8 to 10 minutes.
Step-by-step instructions
- Combine hazelnuts, sesame seeds, and sea salt. Add your choice of other sides, spices and herbs, and mix-ins if desired.
- Crush in a mortar and pestle or food processor. Store in an airtight container, in a cool dark place, for up to 1 month.
Recipe tips and variations
- Yield: This dukkah recipe makes 2 cups total, or eight 2-tablespoon servings.
- Storage: Store in an airtight container, in a cool dark place, for up to 1 month.
- Spicy hazelnut and fennel dukkah: In a mortar and pestle, add ½ cup roasted hazelnuts, 1 ½ tablespoons toasted fennel seeds, 1 tablespoon toasted sesame seeds, ½ tablespoon toasted coriander seeds, ½ teaspoon black peppercorns, ½ teaspoon red pepper flakes, and ½ teaspoon sea salt. Crush until finely ground.
- Sweet cashew and coconut dukkah: In a mortar and pestle, add ½ cup roasted cashews, 2 tablespoons unsweetened shredded coconut, 1 tablespoon brown sugar, 1 tablespoon pepitas, 1 tablespoon toasted sesame seeds, ¾ teaspoon ground cinnamon, ½ teaspoon sea salt, and ¼ teaspoon ground ginger. Crush until finely ground.
- Sunny almond and lemon dukkah: In a mortar and pestle, add ½ cup roasted almonds, 1 tablespoon toasted coriander seeds, 1 tablespoon toasted sesame seeds, 1 tablespoon toasted sunflower seeds, 1 teaspoon sumac, ½ teaspoon lemon zest, and ½ teaspoon sea salt. Crush until finely ground.
- Dress it up with dukkah: If you want to follow tradition, dukkah is used as a dip for khubz, or flatbread, that’s first dipped in olive oil to help the granules of the blend stick to the bread. If you want to mix things up, sprinkle dukkah on top of a yogurt-based dip such as tzatziki, hummus, or baba ganoush, use as a rub for fish or meat, or try as a garnish on salads or buddha bowls. You can also snack on it by the handful.
How to Toast Sesame Seeds
An easy method for toasting sesame seeds three ways: In the oven, on the stove, or in the microwave. You’ll love the nutty flavor and golden brown color. Add them to stir-frys, rice, salads, meat,…
View Recipe
More spice blends to add to your pantry
Eats
Za’atar
Nut and Seed Recipes
Everything Bagel Seasoning
Spice Blend Recipes
Homemade Chili Seasoning
Spice Blend Recipes
Lawry’s Seasoned Salt
Join Us
Dukkah Recipe
Ingredients
For basic dukkah:
- 1/2 cup hazelnuts roasted
- 1 tablespoon sesame seeds toasted
- 1/2 teaspoon flaked sea salt
- 1 tablespoon coriander seeds toasted
- 1 tablespoon cumin seeds toasted
- 1 teaspoon dried thyme
Instructions
- Combine hazelnuts, sesame seeds, and sea salt. Add your choice of other sides, spices and herbs, and mix-ins if desired. Crush in a mortar and pestle or food processor. Store in an airtight container, in a cool dark place, for up to 1 month.
Notes
- Hazelnuts: Roasting amplifies the nuttiness, making the nuts (and, as a result, the dukkah) more flavorful. To roast hazelnuts, preheat the oven to 350 degrees. Line a baking sheet with parchment paper or foil and arrange hazelnuts in one single layer. Toast until golden brown and fragrant, about 10 to 15 minutes, stirring occasionally.
- Seeds: Toasting makes seeds more aromatic as well. Large hazelnuts are going to take much longer to become nutty and fragrant than smaller seeds, so do this on a separate sheet pan. To toast the sesame seeds, preheat the oven to 350 degrees. Arrange sesame seeds in a single layer on a baking sheet or in an oven-proof skillet. Bake until golden brown and fragrant, stirring occasionally, about 8 to 10 minutes.
- Yield: This dukkah recipe makes 2 cups total, or eight 2-tablespoon servings.
- Storage: Store in an airtight container, in a cool dark place, for up to 1 month.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Love this recipe! It’s absolutely delicious!
Hi Carole, thank you so much! Glad you loved it! – Meggan
This looks so interesting! I LOVE coconut and cashews together. Thanks!