Dukkah is an Egyptian mix of nuts, seeds, and spices with a multitude of culinary uses, as it's ideal for adding a crunchy and flavorful touch to all kinds of recipes. Just keep in mind that, unlike other spice blends, dukkah is added last, as a final garnish before serving. Pair it with the Eggplant Pizza recipe to complete the meal.
There isn't a single recipe or way to prepare dukkah, as it's a seasoning that can be adjusted to suit the cook's taste. Traditionally, it's made with hazelnuts, although it's also delicious with walnuts or pistachios, or even a mix of nuts.
For spices and seeds, we've opted for cumin, sesame (both white and black), black pepper, fennel, and coriander—ground coriander seeds, as the leaves aren't suitable for this recipe. We've used ground spices, but if you prefer whole spices, you can toast them all together in a pan to release their aroma. If you enjoyed this, check out our guide on Fluffy Cloud Bread Pan Nube.
Regarding dukkah usage suggestions, I recommend trying it first as a finishing touch to a salad, as it will add a surprisingly delicious and crunchy element. It's also fantastic for adding texture to a sauce or used directly on grilled fish or grilled chicken breast to make these dishes even more appealing.
It looks especially attractive as a garnish for vegetable creams and purées, and it's simply phenomenal on top of slices of melted brie. You have to try it, including my Ciambella Italian Lemon Cake.
Dukkah Recipe information
- Preparation time: 5 minutes
- Cooking time: 5 minutes
- Total time: 10 minutes
- Rations: 6
- Category: Dressing
- Type of cuisine: Egyptian, Nord African
- Calories per serving (kcal): 75
Dukkah Recipe ingredients
- 50 g hazelnuts
- Salt
- 2 tablespoons sesame seeds
- 1 tablespoon cumin powder
- 2 teaspoons coriander powder
- 2 teaspoons fennel powder
- Ground black pepper
How to make the dukkah
First, we toast the hazelnuts.To do this, we can use a frying pan without oil and toast them for about 5 minutes over medium heat or use the oven at 180 °C for about 10 minutes.Once the hazelnuts are toasted, we salt them to taste. If you enjoyed this, check out our guide on Chia Pudding Dessert With Seeds.
First, toast 2 tablespoons of sesame seeds in a frying pan without oil until golden.Remove the pan from the heat and add the powdered spices: 1 tablespoon of cumin, 2 teaspoons of coriander and 2 teaspoons of fennel.
We mix well, taking advantage of the residual heat of the pan so that they release their aroma without burning.
If you prefer to use grain spices, add them to the pan along with the sesame seeds and toast them all together to release their aroma.We let the spices cool and season them with ground black pepper to taste. If you enjoyed this, check out our guide on Dukkah Egyptian Nuts Mix.
Combine the hazelnuts and spices in a mortar and grind all the ingredients until you obtain a not very fine mixture.We can also use a mincer.In this case, we will activate it only for a few seconds at intervals since we do not want a puree but a homogeneous mixture, although with texture, of nuts and spices. If you enjoyed this, check out our guide on Fluffy Apple Cake.
Once the mixture is homogenized, we can use the dukkah as a condiment in the chosen recipe or store it in an airtight container, where it will be kept for a few days until ready to use. If you enjoyed this, check out our guide on Madeira British Sponge Cake.
Easy Preparation Summary
- We toast the hazelnuts
- We toast the sesame and add, off the heat, the cumin, coriander and fennel powder.
- Grind the hazelnuts and spices in a mortar or grinder.
- We use the dukkah as a condiment or store it in an airtight container until use.
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