Homemade Dukkah Recipe

Dukkah is a mix of coarsely ground nuts, seeds and spices originated in Egypt. I was introduced to dukkah a few years ago and since it has become a staple in our house. The best way to enjoy dukkah is with some freshly baked bread dipped in olive oil and then in the aromatic mixture. Add a glass of wine (red for me, please) and you’re in heaven.

Dukkah Ingredients

There are numerous dukkah recipes, each having its own ratio of different nuts, seeds and spices. The basic ingredients are nuts, sesame seeds, coriander seeds, cumin, pepper and salt. Dried thyme or mint can be added, dried chilly, anise seeds, fennel seeds etc. As for the range of nuts, most commonly almonds and hazelnuts are included, however, you can add pine nuts, pistachios, macadamia, cashew nuts or combination of these mentioned.

Dukkah Recipe

Dukkah is really easy to make. My favourite recipe includes the basic ingredients only and is made with the Aussie macadamia nuts. Use this recipe as a guide and experiment with different nuts, spices and the amounts until you have your own special blend.

  • 1 cup nuts, roasted (macadamia, almonds, hazelnuts, pine nuts or combination)
  • 1/3 cup sesame seeds, toasted
  • 2-3 tablespoons coriander seeds
  • 2-3 tablespoons cumin seeds or 2 tablespoons ground cumin
  • 1 teaspoon ground pepper
  • 1 teaspoon good quality salt (like Celtic Sea Salt or Maldon Salt)

How to Make Dukkah

  1. Roast nuts and sesame seeds in the oven.  If using macadamia nuts, watch them as they roast quicker than almonds or hazelnuts.
  2. Put coriander and cumin seeds into food processor and pulse. I prefer to use ground cumin, because seeds can be hard to crush.  A heavy mortar and pestle or coffee grinder can be used for that, but I find it faster to stick to one appliance (and less to clean afterwards).
  3. Add nuts, ground to coarse consistency.
  4. Put salt, pepper and sesame seeds and mix briefly. Too long processing can turn the mixture into a paste.
  5. Store dukkah in airtight glass container or jar at room temperature.

Few more tips


  • Dukkah is a versatile staple to have on stand-by for any occasion.
  • Dukkah served with fresh bread and olive oil is a great appetizer or snack with the drinks
  • To make nut free dukkah, substitute roasted pumpkin seeds (pepitas) and/or roasted sunflower seeds for nuts.
  • Meat or fish coated in dukkah before baking is especially delicious.
  • Sprinkle dukkah over poached eggs, avocado, salad or add to sandwiches.
  • Homemade dukkah in an attractive packaging makes a great present.
  • Aromas of dukkah mix and freshly baked bread will impress even the fussiest guests!


    • Vesna says

      Hi Leonie,

      Dukkah will keep at least one month in an airtight container, maybe even longer, but ours is always eaten or given away before. Keep it in the fridge if you plan to store dukkah for a longer period or make now for Christmas presents. There is nothing in there that will spoil, but nut oils could get rancid.

  1. Maggie says

    I rubbed this on a lamb leg roast and slow cooked it, and it was great. Thanks for the introduction to dukkuh!

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