A recipe for Dukkah (Egyptian Nut and Spice Mix)! Toasted hazelnuts are blended into a coarse mixture with sesame seeds, coriander, cumin, fennel, thyme, and pepper.
Dukkah (Duqqa, Duqq, Dukka) is an Egyptian nut and spice mix packed with flavor and fairly easy with only a few minutes of prep.
The nuts (usually hazelnuts) and spices are toasted, then ground to a coarse consistency. There are many variations. This recipe combines toasted hazelnuts with sesame seeds, coriander, cumin, fennel, thyme, black peppercorns, and salt.
Other types of nuts such as almonds and pistachios are common additions.
After processing into a coarse mixture, store in an airtight jar for up to two weeks.
Dukkah Serving Ideas
I paired the Dukkah simply with olive oil and pieces of pita bread.
Other options include bread, vegetables, meat, chicken, fish, and eggs.
It is also fantastic as a garnish for salads, soups, dips, and labneh.
A Few Tips
To bring out their flavors, toast the hazelnuts and sesame seeds before adding to the food processor. I toasted them each (separately) in a dry skillet over medium heat while stirring often.
Keep an eye on them while toasting to keep them from burning.
The nuts can also be toasted in a 350˚F (180˚C) oven in a single layer until golden. It will take about 10 minutes for the hazelnuts and 4-5 minutes for sesame seeds, stirring them once or twice.
Allow the nuts and seeds to cool to room temperature after toasting.
When pulsing the nuts and spices in the food processor, stop when the mixture becomes coarse. It shouldn’t be too fine.
You can also use a mortar and pestle or spice grinder to have better control over the consistency.
Adjust the spices to taste.
Want a little heat? Add a pinch or two of ground cayenne pepper.
Looking for more Egyptian recipes?
Try my:
Dukkah (Egyptian Hazelnut Spice Mix) Recipe
Adapted from Deli-cute-essen
Dukkah (Egyptian Nut and Spice Mix)
Ingredients
- 2/3 cup (90 grams) hazelnuts
- 1/3 cup (40 grams) sesame seeds
- 2 tablespoons (10 grams) coriander seeds
- 1 tablespoon (8 grams) cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon black peppercorns
- 1 teaspoon dried thyme
- 1 teaspoon sea salt
For serving:
- Olive oil
- Bread
Instructions
- Place a large skillet over medium heat.
- Add the hazelnuts and toast until browned and fragrant, stirring often.
- Remove the hazelnuts from the pan.
- Place the sesame seeds in the hot skillet and toast until golden, stirring often. Set aside with the hazelnuts and allow to cool to room temperature.
- Toast the coriander, cumin, fennel, and black peppercorns just until fragrant, about 3 minutes.
- Set aside and allow to cool to room temperature.
- Place the toasted hazelnuts, sesame seeds, coriander, cumin, fennel seeds, black pepper, thyme, and salt in a large food processor.
- Pulse the mixture until coarse.
- Serve the spice mix with bread and olive oil.
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