For a richer flavor, use unhulled sesame seeds. Adjust the salt to your preference; some prefer a saltier blend. Dukkah can be stored in an airtight container for up to a month.
Dukkah
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PREP TIME20 mins
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COOK TIME10 mins
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TOTAL TIME30 mins
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SERVING24 People
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VIEWS135
Embark on a culinary adventure with Dukkah, an Egyptian spice blend that's simply irresistible. Each bite reveals a symphony of textures and aromas, making it the perfect accompaniment to crusty bread and olive oil for a unique and flavorful experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate2 g
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Fiber1 g
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Protein1 g
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Saturated Fat0 g
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Sodium75 mg
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Sugar0 g
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Fat4 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). (5 minutes)
02 Step
Recipe View 15 mins Place hazelnuts on a baking sheet and bake until fragrant, about 5 minutes. (5 minutes) Pour hot nuts onto a tea towel, fold to cover, and rub vigorously to remove skins. Cool. (10 minutes)
03 Step
Recipe View 5 mins Toast sesame seeds in a dry skillet over medium heat, stirring occasionally, until light golden brown. Transfer to a medium bowl. (5 minutes)
04 Step
Recipe View 5 mins Toast coriander and cumin seeds in the same skillet, shaking occasionally, until they begin to pop. Transfer to a food processor and process until finely ground. Add to sesame seeds in the bowl. (5 minutes)
05 Step
Recipe View 5 mins Place cooled hazelnuts into the food processor and process until finely ground. Stir into sesame seed mixture. (5 minutes)
06 Step
Recipe View 2 mins Add pepper and salt; mix well. (2 minutes)
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Lavinia Harvey
Jun 29, 2025Easy to follow recipe. I made a big batch and gave some away as gifts. Everyone loved it!
Joanne Dach
Mar 10, 2025I love the balance of spices in this recipe. The hazelnuts add a wonderful nutty flavor, and the sesame seeds provide a nice crunch. I will definitely be making this again!
Carrie Pfeffer
Jan 15, 2025I like to add a pinch of chili flakes for a little heat.
Rossie Champlin
Dec 18, 2024This recipe is fantastic! The Dukkah turned out perfectly. I served it with warm pita bread and olive oil, and it was a huge hit at my dinner party.