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 (480 ml)
Total Prep Time: 15 minutes
Ingredients
1 cup (240 ml) almonds
1 cup (240 ml) hazelnuts
½ cup sesame seeds
2 tablespoons (30 ml) cumin seeds
2 tablespoons (30 ml) coriander seeds
1 tablespoon (15 ml) fennel seeds
½ teaspoon ground chili pepper
Sea salt and black pepper
Directions
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.
More Recipes You'll Love
Almond and hazelnut dukkah is a fragrant Egyptian nut-and-spice blend that turns plain vegetables and grilled meat into something worth talking about. Roasted almonds and hazelnuts meet toasted sesame, cumin, coriander, and fennel seeds, all chopped to a deliberately coarse rubble. Keep a jar within reach and your cooking gets an instant upgrade.
Pro Tips
- Watch the nuts like a hawk in the oven. They go from golden to burnt in under a minute, and burnt nuts make the whole jar bitter.
- Rub the roasted hazelnuts in a clean tea towel while warm — the skins slip off easily and give the dukkah a cleaner, sweeter flavor.
- Dry-fry the sesame and spice seeds separately from the nuts. The seeds toast in a fraction of the time and will scorch if they share the pan.
- Pulse the food processor sparingly. Dukkah should stay a coarse, gravelly texture — over-processing turns it into nut butter.
Frequently Asked Questions
How do I use dukkah?
Dip bread or vegetables into olive oil first and then into the dukkah, or sprinkle it over roasted vegetables, eggs, salads, and grilled fish. It is the seasoning you will reach for constantly.
How long does dukkah keep?
Up to two months in an airtight container kept in a cool, dark cupboard. The nuts' oils mean it is best not stored longer than that.
Can I change the nuts?
Yes. Pistachios and cashews both make excellent dukkah. Keep the same total volume of nuts and the spice ratios stay balanced.
Recipe Card
Ingredients
Method
- 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.
