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Make Your Own Egyptian Dukkah - Magical Spice Mixes #92
November 24, 2016

Make Your Own Dukkah Spice and Add Fab Egyptian Flavours to Your Cooking


24th November 2016 -- Issue #92

Table of Contents

1. My Facebook Page/Youtube/Google Plus/Twitter Links

2. Recipe of the Week - Dukkah Spice

3. My Recipe Book

4. Top Tips on Toasting and Grinding Spices For Fab Flavours and Mouthwatering Aromas!

Facebook/Youtube/Google+/Twitter Links

To keep up to date with new recipes and herbs and spices info,

I have a Facebook page you may like...

Here's my Youtube channel with all my spice mix videos...

And if you're a Google Plus user...

And if Twitter is your thing...

Homemade Egyptian Dukkah

There aren't many blends that use hazelnuts, sesame seeds and various spices, but dukkah is one! Travel to Egypt (and Australia) and you'll find this nutty blend infused in oil and used as an appetizer or dip for bread and raw vegetables.

Makes about 11-12 tbsp

10 tbsp shelled hazelnuts
5 tbsp sesame seeds
2 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp black peppercorns
2 tsp dried marjoram
2 tsp salt

tbsp = tablespoon
tsp = teaspoon


  • Over a medium heat, dry toast the hazelnuts for a few minutes whilst stirring or shaking the pan

  • After a couple of minutes, and when the hazelnuts start to shed their skin, add the coriander, cumin, peppercorns and sesame seeds to the pan and toast for another few minutes. Keep stirring or shaking the pan

  • Now take the pan off the heat, transfer the nuts and spices to a bowl and let cool

  • Once cooled, add the toasted ingredients to your grinder and coarsely grind along with the salt and marjoram. (You may need to do this a few tablespoons at a time)

That's all there is to it!

Store in an airtight container out of direct sunlight. Use within 3 months.

See the toasting and grinding info down the page for tips on this recommended, easy to do cooking process.

Click here to see how I made this blend. Includes a demo video.

Spice Magic - Recipe Book
Special Offer

I've reduced the price to only $3 exclusively
for my newsletter subscribers.

This is my new downloadable recipe book all about making your own spice mixes and herb blends.

It has 100 Recipes from all around the world ranging from the basic to fairly complex.

Just a few of the recipes you'll find within...

  • A Collection of BBQ Rubs
  • Cajun, Creole and Taco Seasonings
  • Curry Powder and Masala Blends
  • Pumpkin and Pudding Spice Recipes
  • Mulling and Pickling Spice Mixes
  • Recipes For Dry rubs
  • Blends From China, India, US, Africa and Europe
  • And Many More

It also has a 60 day money back guarantee.
No questions asked!

Click Here For Further Info.

How to Toast and Grind

Dry toasting and grinding spices is the key to getting the most flavour out of your ingredients and into your home cooking...

Step 1: Add your whole spices to a dry pan over a low to medium heat and whilst stirring or shaking the pan, lightly toast them for a few minutes. When you can really smell the aromas and they start to darken, they're ready.

Step 2: Let them cool and then grind.

Step 3: For a finer blend, put them through a sieve before combining with any ground ingredients and herbs.

Click Here for step-by-step info and photos on this recommended technique.

Pass It On

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Until Next Week,

Jason -

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