Dukkah Recipe - The Nutty, Flavour-Packed
Traditional Egyptian Seasoning

If you've ever wanted a seasoning that used nuts and seeds along with herbs and spices then a homemade dukkah recipe is the one for you! Visit Egypt (or Australia) and you'll find many variations of of this nutty blend combined with olive oil and used as an appetizer or dip for traditional breads and various vegetables. This version uses hazelnuts but you could use pistachios or macadamia nuts as well. (See the bottom of the page for other recipes)

What You'll Need: (makes about 9-10 tablespoons)

8 tbsp shelled hazelnuts
4 tbsp black or white sesame seeds (or a combo of both)
2 tbsp cumin seeds
1 tbsp black peppercorns
4 tsp coriander seeds
4 tsp dried parsley
2-3 tsp salt (see note 2 below)
2 tsp garlic powder
1-2 tsp chili powder
5-6 dried bay leaves

tbsp = tablespoon
tsp = teaspoon

Directions:

  • Crumble the bay leaves and set aside
  • Over a medium heat and in a dry pan, toast the hazelnuts for a few minutes. Stir or shake the pan whilst toasting 
  • After a few minutes add the coriander, cumin, peppercorns and sesame seeds to the pan and toast for another few minutes. Keep stirring or shaking the pan
  • Once toasted, take the pan off the heat, add the ingredients to a bowl and let them cool
  • When cooled, add to your grinder, along with the salt and bay pieces and coarsely grind and then add to a bowl
  • Stir in the chili and garlic powders
  • Finally, crumble in the dried parsley and combine thoroughly

Store your Egyptian spice blend in an airtight jar in a cool place and out of direct sunlight. Use within 2-3 months. 

Note: For further step-by-step info and photos on toasting and grinding you can read more here. (Link opens in new window)

Note 2: If you have them, I recommend using a quality rock/sea/kosher salt for this recipe but you could use table salt if that's all you have available.



Ingredient Note: This recipe uses certain whole ingredients; if you don't have them all available whole, just use pre-ground powders and reduce the amount the recipe requires by about half. For example, 4 teaspoons of whole coriander equals about 2 teaspoons of pre-ground coriander. Reduce any others you don't have whole by half as well and stir in with the other powders.

Dukka spiceEgyptian Dukkah Recipe

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After Making Your Egyptian Dukkah Recipe You May Like to Try...

Homemade Zatar -
A Nutty Middle 
Eastern Blend

Chinese Five Spice 
Recipe For Authentic Chinese Cooking

A Collection of BBQ
Rubs For the Outdoor
Grilling Enthusiasts


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