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    Home » PANTRY

    Egyptian Dukkah

    Published: August 20, 2021 · Updated: March 18, 2022 by Ieva · This post may contain affiliate links · 2 Comments

    Jump to Recipe

    An Egyptian nut and spice mix that can be used to add flavour and texture to many recipes to give them a lovely North African/ Middle Eastern twist. Originally from Egypt, Dukkah has gained popularity across the world and whilst you can get in in many supermarkets, it is a breeze to make yourself at home! Play around with the amounts of spices and different nuts to arrive at a blend that works for you!

    What is Dukkah? How to Use it?

    Dukkah is an Egyptian spice mix/ condiment made from a blend of nuts, seeds, herbs and spices. The name Dukkah means ‘to pound’ in Arabic to illustrate the way Dukkah is made. Depending on what you use the mix for, it can be made into fine powder or coarse crumbs. Dukkah is really extremely versatile: it can be used to form a crust on meat or fish, sprinkled over eggs or salads. Another simple way to use it is to mix it with some extra virgin olive oil and dip bread in. I sometimes simply sprinkle it on a buttered toast to enjoy as a snack!

    Whilst dukkah can be made in a large pestle and mortar, we are using a food processor (we love Kenwood) to make it effortlessly and very quickly.

    egyptian dukkah

    How to Make Dukkah?

    Toast blanched hazelnuts in a hot dry frying pan for 3 minutes. Add the fennel seeds, cumin seeds and coriander seeds and toast for another 2 minutes. If you are using ground coriander, add the powder 30 seconds before it’s all done, otherwise, it will burn.

    Pop the toasted nuts and spices in a food processor and leave them to cool down for a few minutes.

    Add the sesame seeds, paprika, salt and dried oregano to the toasted mix. I add the sesame seeds untoasted, as the toasted sesame flavour seems to overpower the rest of the flavours. Pulse until you have a consistency of coarse crumbs. And that’s your dukkah! Store at room temperature in a sealed container for 4-5 weeks.


    One of our favourite recipes using Egyptian Dukkah is Dukkah & Harissa Salmon!

    For other spice mixes that you can make at home instead of buying them pre-made, have a look at our posts below:

    • Ras El Hanout Spice Mix
    • Berbere Spice Mix
    egyptian dukkah

    Egyptian Dukkah

    An Egyptian nut and spice mix that can be used to add flavour and texture to many recipes to give them a lovely North African/ Middle Eastern twist. Originally from Egypt, Dukkah has gained popularity across the world and whilst you can get in in many supermarkets, it is a breeze to make yourself at home! Play around with the amounts of spices and different nuts to arrive at a blend that works for you!
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    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 5 mins
    Total Time 10 mins
    Course Pantry Ingredients, Spice Mixes
    Cuisine Egyptian
    Servings 50 g

    Equipment

    • Food Processor

    Ingredients
      

    • 40 g blanched hazelnuts
    • ½ teaspoon coriander seeds or ground coriander
    • ½ teaspoon fennel seeds
    • 1 teaspoon cumin seeds
    • 2 teaspoon sesame seeds
    • ½ teaspoon paprika
    • ½ teaspoon dried oregano
    • ¼ teaspoon salt

    Instructions
     

    • Toast hazelnuts in a hot dry frying pan for 3 minutes. Add the fennel seeds, cumin seeds and coriander seeds and toast for another 2 minutes. If you are using ground coriander, add the powder 30 seconds before it's all done.
    • Pop the toasted nuts and spices in a food processor and leave to cool down for a few minutes.
    • Add the sesame seeds, paprika, salt and dried oregano to the toasted mix. Pulse until you have a consitency of coarse crumbs. And that's your dukkah! Store at a room temperature in a sealed container for 4-5 weeks.
    Keyword Dukkah Recipe, Egyptian Dukkah, Egyptian Dukkah Recipe, Egyptian Dukkah Spice Blend, Homemade Dukkah, Homemade Dukkah Recipe, How to Make Dukkah, How to Make Egyptian Dukkah
    Tried this recipe?Let us know how it was!
    egyptian dukkah

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    Reader Interactions

    Comments

    1. Liesl

      October 09, 2022 at 12:04 pm

      Thanks so much for actually supplying measurements! Lovely recipe

      Reply
      • Ieva

        October 10, 2022 at 5:23 pm

        You are most welcome! 🙂

        Reply

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    Hi, I am Ieva – the face behind this blog. I live in North Wales with my husband Seb and our golden retriever Sawyer. It’s safe to say that I live and breathe food: from researching and reading about food to creating new recipes and growing vegetables to use in my cooking.  The great thing is, Seb appreciates all the good meals that are also essential at his worst ‘hangry’ moments! Somebody HAS to feed Seb…

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