Almond and Hazelnut Dukkah

Dukkah is an Egyptian condiment, which is traditionally eaten as a dip together with olive oil. You can vary the ingredients according to your preference. You can also coat fish, chicken or meat in dukkah before pan-frying or broiling.

Makes 2 cups

Total Prep Time: 15 minutes


1 cup almonds

1 cup hazelnuts

½ cup sesame seeds

2 tablespoons cumin seeds

2 tablespoons coriander seeds

1 tablespoon fennel seeds

½ teaspoon ground chili pepper

Sea salt and black pepper


Preheat the oven to 350ºF/180ºC.

Place nuts on a baking tray and roast for a few minutes – keep your eyes on them because they could burn in an instant. Remove from oven and transfer to a clean tea towel. Rub gently to remove skins from hazelnuts.

Dry fry sesame seeds and spices in a frying pan until fragrant. Mix in the nuts and transfer to a food processor. The mix needs to have a slightly coarse texture, so do not over process. Use immediately or store in an airtight container, it will keep for up to 2 months.