Print
Learn how to make Dukkah (pronounced DOO-kah), and discover a new way to add texture and flavor to your dishes. This Egyptian nut-and-seed blend can be salty, sweet, or spicy depending on how you make it. Try my base blend or mix in countless other ingredients from my list of suggestions. Use Dukkah as a topping, garnish, or even a healthy snack mix!

How to Make Dukkah

Learn how to make Dukkah (pronounced DOO-kah), and discover a new way to add texture and flavor to your dishes. This Egyptian nut-and-seed blend can be salty, sweet, or spicy depending on how you make it. Try my base blend or mix in countless other ingredients from my list of suggestions. Use Dukkah as a topping, garnish, or even a healthy snack mix!

Course Appetizer
Cuisine Middle Eastern
Keyword dukkah, hazelnuts, spices
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8
Calories 194 kcal

Ingredients

For Basic dukkah:

  • 1/2 cup hazelnuts roasted
  • 1 tablespoon sesame seeds toasted
  • 1/2 teaspoon flaky sea salt
  • 1 tablespoon coriander seeds toasted
  • 1 tablespoon cumin seeds toasted
  • 1 teaspoon dried thyme

For Spicy Hazelnut and Fennel dukkah:

  • 1/2 cup hazelnuts roasted
  • 1 tablespoon sesame seeds toasted
  • 1/2 teaspoon flaky sea salt
  • 1/2 tablespoon coriander seeds toasted
  • 1 1/2 tablespoon fennel seeds toasted
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon red pepper flakes

For Sweet Cashew and Coconut dukkah:

  • 1/2 cup cashews
  • 1 tablespoon sesame seeds toasted
  • 1/2 teaspoon flaky sea salt
  • 1 tablespoon pepitas
  • 1/2 tablespoon coriander seeds toasted
  • 1/2 tablespoon cumin seeds toasted
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 tablespoon dark brown sugar
  • 2 tablespoons unsweetened shredded coconut

For Sunny Almond and Lemon dukkah:

  • 1/2 cup almonds roasted
  • 1 tablespoon sesame seeds toasted
  • 1/2 teaspoon flaky sea salt
  • 1 tablespoon coriander seeds toasted
  • 1 tablespoon sunflower seeds
  • 1 teaspoon ground sumac
  • 1/2 teaspoon grated lemon zest

Instructions

To make Basic dukkah:

  1. Combine nuts, 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.

To make Spicy Hazelnut and Fennel dukkah:

  1. Combine hazelnuts, sesame seeds, sea salt, coriander seeds, fennel seeds, black peppercorns, and red pepper flakes. Crush in a mortar and pestle or food processor. Store in an airtight container, in a cool dark place, for up to 1 month.

To make Sweet Cashew and Coconut dukkah:

  1. Combine cashews, sesame seeds, sea salt, pepitas, coriander seeds, cumin seeds, cinnamon, and ginger, brown sugar, and coconut. Crush in a mortar and pestle or food processor. Store in an airtight container, in a cool dark place, for up to 1 month.

To make Sunny Almond and Lemon dukkah:

  1. Combine almonds, sesame seeds, sea salt, coriander seeds, sunflower seeds, sumac, and lemon zest. Crush in a mortar and pestle or food processor. Store in an airtight container, in a cool dark place, for up to 1 month.