Dukkah (Egyptian Hazelnut Spice Mix)

Dukkah (Duqqa, Dukka) is an Egyptian nut and spice mix. The nuts (usually hazelnuts) and spices are toasted, then ground to a coarse consistency. There are many variations. This recipe mixes toasted hazelnuts with sesame seeds, coriander, cumin, fennel, and thyme.

When grinding the nuts and spices, stop when the mixture becomes coarse. It shouldn’t be too fine. You can use a mortar and pestle or spice grinder. I have both, but used the spice grinder for its efficiency.

Dukkah is served with bread and even raw vegetables. It can either be sprinkled on top of the bread or dip the bread in olive oil before coating it with the dukkah. I loved this, especially with fresh, homemade flat bread. 

A few ways to use dukkah.

Dukkah (Egyptian Hazelnut Spice Mix)

Adapted from Deli-cute-essen

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Dukkah (Egyptian Hazelnut Spice Mix)

Course Appetizer

Cuisine Egyptian

Keyword appetizer, dip, dukka, dukkah, duqqa, Egypt, Egyptian, hazelnut, nut

Prep Time 20 minutes

Cook Time 5 minutes

0 minutes

Total Time 25 minutes

Servings 1 Cup

Ingredients

• 2/3 cup hazelnuts
• 1/2 cup sesame seeds
• 2 tablespoons coriander seeds
• 2 tablespoons cumin seeds
• 1 teaspoon fennel seeds
• 2 teaspoons dried thyme
• 2 teaspoons black pepper
• 1 teaspoon sea salt

For serving:

• Olive oil
• Flatbread/pita

Instructions

• Heat a large skillet over medium heat. Add hazelnuts and toast until browned, stirring often. Place the nuts in a dish towel and rub together to remove the skins. Set aside.
• Place the sesame seeds in the hot skillet and toast until golden, stirring often. Set aside.
• Place the coriander, cumin, fennel, and thyme in the hot skillet. Toast until fragrant and beginning to darken. Remove from heat.
• Put the toasted hazelnuts in a spice grinder or mortar and pestle and grind until coarse. Remove to a medium bowl. Add the toasted spices to the spice grinder or mortar and pestle and grind until coarse. Stir into the hazelnuts. Mix in the toasted sesame seeds. Season with salt and pepper.
• Serve with olive oil and flatbread. Store the extra in the refrigerator.