Dukkah is originally an Egyptian blend of spices and nuts that is served with olive oil and bread for dipping. It’s an excellent starter because it can be easily made well in advance. But as you can see from my list over here, there are so many more ways to use this flavour and texture explosion! Trust me, you won’t have any problems using it up. The dukkah will keep for a few months in an airtight container in the pantry.

A small bottle makes a lovely gift.

Print Add to My Inbox


Total Time 15 minutes
Servings 2 cups


  • 300 g hazelnuts roasted & peeled
  • 100 g sesame seeds
  • 60 g ground coriander
  • 60 g ground cumin
  • 1 teaspoon sea salt flakes


  • In a food processor, blend nuts until you have a chunky meal.
  • Stir in sesame seeds, coriander, cumin & salt. Taste and season with extra salt if needed.

Print Friendly, PDF & Email

Shelf Life

The dukkah will keep for a few months in an airtight container.


carnivore – serve with finely sliced prosciutto or salami.

nut free – replace hazelnuts with a mix of seeds such as sunflower, lindeeds (flax) and pepitas. Or consider serving a chilli oil for dipping bread instead.

almond – replace the hazelnuts with roasted almonds.

budget – replace some or all of the hazelnuts with fine bread crumbs.

to roast the hazelnuts – I usually cheat and buy pre-roasted and peeled because peeling hazelnuts is a pain! Sometimes I pop them in the oven for 5 minutes (200C / 400F) to freshen up before making my dukkah. To roast from scratch pop on a baking tray and roast for 10 minutes or until golden brown and tasty. It’s usually somewhere around the 12 minute mark but may take 15 minutes, depending on your oven. Make sure you set your timer because there’s nothing worse than wasting burnt nuts.

different nuts – replace the hazelnuts with roasted almonds, macadamias or cashews or a mixture of your fave nuts.

Problem Solving Guide

bland – make sure your spices are fresh and your nuts are roasted. For now just be more generous with the seasoning.

too salty – Next time season more gradually. For now, you could dilute with more of everything.

short on time – either just serve the bread and olive oil.

Packaging Suggestions

Needs an air tight container. I like glass jars but little sealable plastic bags would also work well.

Ingredients List

hazelnuts, sesame seeds, cumin, coriander, salt

Serving Suggestions

as a dip – serve with bread and a little bowl of olive oil. Dip bread into oil and then into the dukkah.

– sprinkle over salads for a bit of crunch & spice.

dukkah eggs – sprinkle dukkah over your favourite eggs. Particularly great on poached or fried eggs.

on pizza – make a pizza with finely sliced potato and sprinkle dukkah over as soon as it comes out of the oven.

marinade – combine equal amounts of dukkah and olive oil and use it to marinate

chickpea & dukkah salad – combine 1 tablespoon lemon juice with 2 tablespoons olive oil. Toss in a drained can of chickpeas and a handful of grated parmesan or parsley leaves. Finish with a generous sprinkling of dukkah.

on roast veg – sprinkle over roast pumpkin or sweet potato either before or after roasting.

with hummus – sprinkle over hummus for a more spiced / nutty vibe.


back to: The Made With Love Content Overview Page

back to An Arabian Night Menu page
back to Stress-Free Entertaining overview page

Print Friendly, PDF & Email
FavoriteLoadingAdd to my Old Favourite Recipes

Tags: , , , ,

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  • Made a smoky macadamia version today with 160g each roast macadamias & almonds, 60g coriander, 10g smoked paprika, 50g sesame seeds, 50g Linseeds (flax) and 1/2t fine salt. So delicious!

  • just finished and tried the dukkah! I like! I used almonds bc that is what we had. Will try hazelnuts next time and probably should buy some sea salt flakes (i used sea salt crystals)

  • Here’s a good laugh for you, Jules…..just making the dukkah now and watched the video right before-hand. My husband and i are not new to the kitchen….and we’ve been in our house for over 6 years…..we never thought our basic stove that came with our old house had a broiler until i watched the dukkah video and noticed where your broiler was! You have just saved us from turning on the grill outside every time we need to broil something! LOL! Thanks!

  • So glad you’re enjoying it trudy.
    I haven’t had it for a while.. will have to remedy that 🙂
    I love it on eggs.. especially poached.
    It’s fine to store at room temp but it will last for longer the cooler it is. So if you want it to keep for more than a few months, the fridge or even freezer will help stop the hazelnuts from going rancid.

  • Hi Jules,
    the dukkah is so delicious. I love it sprinkled on a green salad. I toasted all the spices and then ground them. I’m storing it in a glass Ball jar. Does the dukkah need to be refrigerated ?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating