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Egyptian Dukkah Recipe

This traditional homemade Egyptian Dukkah Recipe uses hazelnut. You can add almonds and walnuts for added flavor.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Ingredients Method

Ingredients
  

  • 40 g Hazelnut
  • 33 g Sesame seeds
  • 10 g Coriander seeds
  • 10 g Cumin seeds
  • 2 g Paprika ground
  • 1 g Fennel seeds
  • 1 g Black pepper ground
  • 1 g Thyme
  • 1 g Marjoram
  • 1 g Mint

Method
 

  1. Toast the Nuts and Seeds (1 - 2 minutes)
    Toast hazelnuts in a dry pan over medium heat until golden and fragrant. Toast the seeds (sesame, coriander, cumin and fennel) separately, as they brown more quickly. This step deepens the flavor and adds a warm, nutty aroma. Once toasted, transfer everything to a plate. Let it cool completely.
  2. Cool and Crush (5 - 8 minutes)
    Crush the ingredients. Traditionally, they are pounded with a mortar and pestle, which is how Dukkah got its Arabic name, meaning “to pound”. For convenience, you can also use a food processor NOT a spice grinder, but be sure to pulse, not blend. The texture should remain coarse and crunchy, not a fine powder.
  3. Mix in the Spices and Herbs (1 minute)
    Combine the crushed nuts and seeds with your ground spices and herbs.
  4. Store Properly
    Transfer your Dukkah to an airtight jar and store it in a cool, dark place. It will stay fresh for several weeks, ready to sprinkle over salads, roasted vegetables, or dip with bread and olive oil.