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.

Dukkah on a blue plate with pita bread.

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
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Dukkah Recipe Recipe

Recipe ingredients

Bowls of seeds and nuts labeled for dukkah.

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

  1. Combine hazelnuts, sesame seeds, and sea salt. Add your choice of other sides, spices and herbs, and mix-ins if desired.
Dukkah ingredients in a mortar to be crushed.
  1. Crush in a mortar and pestle or food processor. Store in an airtight container, in a cool dark place, for up to 1 month.
A hand crushing dukkah ingredients in a mortar and pestle.

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.
Dukkah on a blue plate with pita bread.

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,…

12 minutes
View Recipe

More spice blends to add to your pantry

Dukkah on a blue plate with pita bread.

Dukkah Recipe

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.
5 from 2 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 8 (2 tablespoon) servings
Course Appetizer
Cuisine Middle Eastern
Calories 58

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

  1. 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.
  2. 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.
  3. Yield: This dukkah recipe makes 2 cups total, or eight 2-tablespoon servings.
  4. Storage: Store in an airtight container, in a cool dark place, for up to 1 month.

Nutrition

Calories: 58kcalCarbohydrates: 2gProtein: 2gFat: 5gSaturated Fat: 1gSodium: 147mgPotassium: 78mgFiber: 1gSugar: 1gVitamin A: 16IUVitamin C: 1mgCalcium: 32mgIron: 1mg
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