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Home » Recipes » Appetizer Recipes » Homemade Dukkah Recipe

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, pistachios 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)
  • optional ingredients: dried herbs like oregano, mint or thyme, sumac, chilli flakes  

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-Bread-Olive-Oil

  • 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!
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4 from 1 vote

Homemade Dukkah Recipe

Dukkah is a mix of coarsely ground nuts, seeds and spices originated in Egypt.
Prep Time10 mins
Total Time10 mins

Ingredients

  • 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
  • optional ingredients: dried herbs like oregano mint or thyme, sumac, chilli flakes

Instructions

  • Roast nuts and sesame seeds in the oven. If using macadamia nuts, watch them as they roast quicker than almonds or hazelnuts.
  • 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).
  • Add nuts, ground to coarse consistency.
  • Put salt, pepper and sesame seeds and mix briefly. Too long processing can turn the mixture into a paste.
  • Store dukkah in airtight glass container or jar at room temperature.
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Comments

  1. Cherie Sellars says

    October 26, 2011 at 6:33 pm

    This is the best dukkah I have tasted! Thanks for the recipe.

    Reply
    • Vesna says

      October 26, 2011 at 11:01 pm

      Thank you Cherie. It tastes even better when you share it with friends :-).

      Reply
  2. Leonie says

    December 9, 2011 at 6:23 pm

    Hi Vesna, I was planing to make Dakkah for gifts and was wondering how long it will keep for.

    Reply
    • Vesna says

      December 11, 2011 at 8:22 pm

      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.

      Reply
      • Maureen says

        August 6, 2012 at 10:07 am

        Vesna,
        Want to package the dukkah – can I seal it in cellophane bags – want to use as presents at Christmas time??

        Reply
        • Vesna says

          August 27, 2012 at 1:07 am

          You can put dukkah in cellophane bags, Maureen. As with most spices – the fresher, the better.

          Reply
  3. Maggie says

    March 24, 2013 at 10:10 pm

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

    Reply
  4. Deanna says

    August 12, 2016 at 10:51 am

    4 stars
    You are a life saver! I have been to 3 supermarkets today as my daughter loves dukkah and bread. While in the last supermarket. I googled how to make it. Your recipe came up. Thanks so much. Can’t wait to eat it tonight…and tell her I made it!

    Reply
    • Vesna says

      August 19, 2016 at 10:17 am

      Thanks for your feedback Deanna! Hope your first batch was a success and your daughter liked the dukkah you made for her.

      Reply
  5. june says

    December 14, 2016 at 6:43 am

    I saw a recipe recently that had dukkah in it. I googled the recipe and found another one. I saw yours only today after googling for the second time. I like yours and will be making it very soon. Just need to buy the ingredients.
    Thanks so much for posting it.

    Reply
    • Vesna says

      December 14, 2016 at 6:53 pm

      Thank you for your feedback June! You’ll see how easy it is to make homemade dukkah. Packaged in little jars or bags, dukkah makes great Christmas present.

      Reply
  6. ANNABELLe Hersel says

    November 17, 2017 at 11:44 am

    It was beautiful. Making it again today. Will add some sumac for a change. Thank you for the recipe.

    Reply
    • Vesna says

      November 17, 2017 at 12:28 pm

      You’re welcome Annabelle!

      Reply
  7. Lauren says

    June 6, 2018 at 1:04 pm

    How much sumac would I add?

    Reply
    • Vesna says

      June 27, 2018 at 1:28 pm

      Hi Lauren,

      It’s a matter of taste. Start with two teaspoons, try it, then add some more if you like.

      Bon appétit!

      Reply
  8. robyn says

    June 17, 2018 at 9:37 pm

    Made this for the first time tonight (with almonds & macadamias) when my husband had a hankering for dukkah! Possibly because I’d also made some bread today, ha ha. I roasted the almonds for a little too long (had the heat too high initally) but it still turned out well. Added a bit more cumin than the recipe suggested as well as some chilli flakes, ground ginger and paprika – which gave it a hint of sweetness. Hubby didn’t want any green herbs in it but I think oregano would’ve gone really well in it! Anyway, he is now feeling full and fat and happy after his meal! Thanks for the recipe, it was very helpful – especially considering I was planning on using raw nuts to begin with and then thought I’d better Google it just in case…phew!

    Reply
    • Vesna says

      June 27, 2018 at 1:24 pm

      Hi Robyn,

      I’m glad the recipe helped. Maybe there is some truth in the saying “the way to a man’s heart is through his stomach” 🙂

      Reply
  9. Michael Flack says

    May 31, 2019 at 7:52 pm

    Would it work if I used a mixture of almonds and sunflower or pumpkin seeds?

    Reply
    • Vesna says

      June 4, 2019 at 9:36 pm

      Hi Michael,
      I’m sure you can experiment with different seeds and nuts. There are also nut-free versions using seed mix only. Spices are where most flavour comes from. For me however, sesame seeds are key ingredient too.
      Cheers

      Reply

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