This authentic Egyptian-style dukkah recipe with toasted nuts, sesame seeds, and warm spices is perfect for sprinkling over salads, pita, or dipping in olive oil!
There are those recipes that you make once, and then never go back to again. They were fussy, or just meh, or simply not enough to feed your growing brood of screaming toddlers. Then, there are those recipes that you taste once, and then they continue to haunt you for the rest of your culinary life. This Egyptian-style dukkah recipe is one of the latter.
Dukkah (or duqqa), a fragrant Egyptian spice and nut blend, is a culinary treasure that's gaining in popularity worldwide. There are actually many regional variations of dukkah, and as with everything in the Middle East, there will 1000 people ready to troll the hell out of your comments fight to the death over their right to have invented the first dukkah. But I digress.
I myself am partial to the Egyptian dukkah spice blend. This mix of toasted nuts, seeds, and whole spices is the best form of crunchy and pungent, a memorable condiment that takes minutes to put together and keeps for months in your pantry.
The process of making Dukkah is a whole experience. As you toast the seeds and nuts, your kitchen will fill with an intoxicating aroma that hints at the delicious blend you're creating. The act of grinding the ingredients allows you to control the texture, ensuring you get the perfect balance of crunch and flavor in every bite.
Just a sprinkle of this versatile seasoning adds depth, texture, and a nutty crunch to various dishes. Our Dukkah recipe is simple to make at home — it took me 10 minutes to make a full jar and I was bouncing a toddler on my hip while I'm at it — and can be customized to suit your taste preferences. Whether you're sprinkling it over salads, using it as a crust for meats, sprinkling it on roasted chicken or fish, or simply enjoying it with bread and olive oil, Dukkah is sure to become a staple in your kitchen.
If you make this dukkah spice blend, make sure to try it in my avocado tomato salad. We also sprinkle it on sweet potatoes and delicata squash. Avocado toast with dukkah is another favorite!
Ingredients for Egyptian Dukkah Seasoning
- Sesame seeds (mix of black and white): Adds a nutty flavor and subtle crunch.
- Coriander seeds: Provides a citrusy, slightly sweet taste.
- Cumin seeds: Contributes an earthy, warm flavor.
- Black peppercorns: Adds a spicy kick to the blend.
- Toasted peanuts: Creates a rich, nutty base (can be substituted with hazelnuts or almonds). If using raw peanuts, take 5 minutes to toast the nuts - it's totally worth it.
- Dried oregano or dried green mint: Introduces a herbal note.
- Paprika: Adds color and a mild, sweet pepper flavor.
- Salt: Enhances all the flavors in the blend.
See recipe card for exact quantities.
Don't feel like making your own? This is my favorite storebought Egyptian Dukkah spice mix.
Equipment
These wide-mouth Mason jars make storing your jam super easy.
Directions for Making Authentic Dukkah
Toasting the Nuts and Seeds:
To make dukkah, start by toasting the nuts and seeds. For the best flavor, use whole spices rather than ground spices. Heat a dry skillet over medium heat. First, toast the nuts until fragrant and lightly browned. Set aside to cool. Next, add the sesame seeds to the skillet and toast until golden. Finally, toast the coriander seeds, cumin seeds, and peppercorns until aromatic.
Grinding the Mixture:
Once the toasted seeds have cooled, it's time to combine all the ingredients. The traditional way to make this Egyptian dukkah recipe is in a mortar and pestle, but I want to make this approachable, so we're going to use a spice grinder or food processor.
Once cooled, transfer the dukkah ingredients to a food processor or use a mortar and pestle for a more traditional approach. Pulse or grind the mixture until the nuts are coarsely chopped. Make sure it's not too fine – you want a texture that's slightly crunchy.
Storing and Using Dukkah:
Transfer the dukkah to a bowl or an airtight container. Store the dukkah in a cool, dry place. This Egyptian spice blend will keep well for several weeks.
Variations
- Nut Variations: Experiment with different nuts like hazelnuts, pistachios, or almonds instead of peanuts.
- Seed Swap: Try adding sunflower or pumpkin seeds for extra crunch.
- Spice it Up: Include a pinch of chili flakes or cayenne pepper for heat. Fennel seeds are another common variation.
- Herb Infusion: Add dried thyme or za'atar for a Middle Eastern twist.
Top Tips
Keep a close eye on the seeds while toasting, as they can burn quickly.
Aim for a coarse texture when grinding; avoid over-processing into a fine powder.
For optimal flavor, use whole spices and grind them yourself.
Accompanying dishes and how to use dukkah
Dukkah is more than just a spice blend; it's a gateway to exploring the rich flavors of Egyptian cuisine. There are many ways to use this spice mix, as it can truly transform ordinary dishes into extraordinary with just a sprinkle. The beauty of Dukkah lies in its simplicity and adaptability – once you master the basic recipe, you can experiment with different nuts, seeds, and spices to create your own signature blend.
One of the most traditional ways to enjoy Dukkah is as a dip. I love sprinkling it on top of my roasted carrot and feta dip. You can also use it to top hummus or other dips.
You can also serve it alongside good quality olive oil and fresh pita bread. Dip the bread first in the oil, then in the Dukkah for a simple yet satisfying snack or appetizer. This combination is popular in Egypt and is a great way to appreciate the complex flavors of the spice blend.
However, dukkah's uses extend far beyond this traditional application. It's an excellent way to add texture and flavor to salads. I love it with tomato and avocado salad.
Sprinkle it over a simple green salad or use it to elevate more complex dishes like roasted vegetable or grain salads. The nuts and seeds in Dukkah provide a satisfying crunch, while the spices add depth and interest to the overall flavor profile.
It's also amazing with roasted vegetables. I love it with delicata squash and feta, but you can use it in any roasted veggie combo you like.
For meat lovers, Dukkah makes an excellent crust for various proteins. Use it to coat chicken breasts before baking, press it onto fish fillets before pan-frying, or use it as a rub for lamb chops before grilling. The nuts in the blend will toast and become even more fragrant during cooking, creating a delicious crust that seals in moisture and adds flavor.
Dukkah can also elevate your morning routine. It's great sprinkled on top of scrambled eggs or avocado toast for a quick and easy flavor boost. It can also be stirred into yogurt along with a drizzle of honey for a unique and satisfying breakfast bowl.
When making Dukkah, freshness is key. While it may be much easier to buy pre-ground spices, do yourself a favor and buy whole spices and grind them yourself. This will give you a more flavorful and aromatic mix.
Recipe
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Dukkah seasoning
Equipment
Ingredients
- 4 tablespoons sesame seeds mix of black and white
- 3 tablespoons coriander seeds
- 2 tablespoons cumin seeds
- 1 tablespoon black peppercorns
- ½ cup roasted peanuts
- 1 teaspoon dried oregano or dried green mint
- 1 teaspoon paprika
- 1 teaspoon salt
Instructions
- Preheat a pan to medium heat. Roast sesame seeds for 1-2 minutes, until fragrant. Set aside.
- Roast coriander & cumin seeds and peppercorns until fragrant. Set aside and let cool.
- Once cooled, combine the seeds with the rest of the dukkah ingredients, and mill in a spice grinder or or pulse in a food processor until a coarse mixture develops (take care not to overprocess, or you'll be left with a paste). Pack in a jar.
Peg says
Thank you for sharing this recipe, I sprinkled it on avocado toast and now I am hooked! Can't wait to try it all the ways you suggest!
kseniaprints says
That's how I have it, too!
Mary says
This sounds delicious, and I can’t wait to try making it at home!
kseniaprints says
Enjoy!