Dukkah - The Traditional Flavour-Packed,
Super Nutty Egyptian Seasoning!

Travel to Egypt and you'll find various versions of flavour-packed Dukkah used in their cuisine.  There aren't many mixes that use hazelnuts and sesame seeds, but this is one! It's often infused in oil and used as a dip for homemade breads or used as a dressing and liberally poured over salads and raw and steamed vegetables. (See the bottom of the page for other recipes)

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

8 tbsp shelled hazelnuts
4 tbsp sesame seeds
2 tbsp coriander seeds
2 tbsp dried parsley
1 tbsp black peppercorns
4 tsp cumin seeds
4 tsp dried marjoram
4 tsp chili powder
2-3 tsp salt (see note 2 below)

tbsp = tablespoon
tsp = teaspoon

Directions:

  • Add the hazelnuts to a dry pan and over a medium heat toast them for a few minutes whilst stirring or shaking the pan
  • When they start to shed their skin and you can smell the nutty aromas, add the peppercorns and coriander, cumin and sesame seeds to the same pan with the hazelnuts and toast for another few minutes. Keep stirring or shaking the pan as to prevent them burning
  • After a few more minutes, take the pan off the heat and transfer the ingredients to a bowl. Allow the ingredients to cool
  • Once cool, add the toasted ingredients to your grinder and coarsely grind along with the salt. (Depending on the size of your grinder, you may have to do this a couple of times if they don't fit in one go)
  •  Once ground, add to a bowl
  • Now add the chili powder and combine
  • Finally, crumble in the dried marjoram and parsley and combine again

Store in a cool place in an airtight jar out of direct sunlight. Use within 2-3 months before making a fresh amount.

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

Note 2: As you've gone to the not inconsiderable effort of making your own Egyptian dukkah, I do recommend using a quality sea, rock or kosher salt. Not only are these healthier as they are less processed, they will add better flavour! However, you can happily use regular table salt if that's all you have to hand.







Ingredient
NoteIf you don't have the whole spices, just use pre-ground powders and reduce the amounts the recipe requires by half. So instead of 4 teaspoons of whole cumin you use 2 teaspoons of pre-ground cumin. Likewise, reduce any others you don't have whole by half as well and stir in with any other powders when making.

Ingredient Note 2: Whilst whole hazelnuts and sesame seeds are best, they do sell pre-ground versions of these. So if you do use pre-ground just again halve the quantity the recipe says and stir them in with any other powders.


DukkahHomemade Dukkah



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