Do You Dukkah? You’ve Got to Try the Egyptian Spice Mix

Photo by Michele Redmond, MS, RDN

The savory spice-and-nut mix dukkah has Egyptian roots and worldly applications. Traditionally made with nuts, coriander, cumin seeds, salt and sesame seeds, dukkah can also include other seeds such as fennel and peppercorns.

The word “dukkah” comes from Arabic references to crushing or turning to powder. You’ll need a mortar and pestle or electric spice grinder to make dukkah.

Culinary, Nutrition and Tasting Notes of Dukkah

  • Dukkah is nutrient-dense with high-satiety protein and healthful spices.
  • It tastes savory and nutty with hints of sweet and heat.
  • The inclusion of coriander adds a hint of lemon and wood notes.
  • It has crunchy textures from whole and crushed nuts and spices.
  • Because of the natural oils in the nuts and sesame seeds, dukkah does not have a long shelf life. Store it in the refrigerator for no more than a month.

Almond and Hazelnut Dukkah Tweet this

Recipe by Michele Redmond, MS, RDN


  • ⅓ cup whole raw hazelnuts
  • ⅓ cup whole raw almonds
  • 2 heaping tablespoons sesame seeds
  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon black peppercorns
  • ½ teaspoon coarse sea salt


  1. Preheat oven to 375°F.
  2. Place hazelnuts and almonds on two separate baking trays.
  3. Toast nuts in the oven until lightly browned, about 4 to 8 minutes. Allow to cool. Rub hazelnuts together in batches between your palms to remove most of the skin.
  4. Chop the nuts into pieces that are ⅛-inch. Add to a bowl.
  5. Heat a skillet over medium heat. Toast sesame seeds until golden and remove from heat.
  6. Add coriander seeds, cumin seeds, fennel seeds and black peppercorns to the heated skillet, shaking a few times. Heat spices until they become aromatic, about 3 minutes.
  7. Add toasted sesame seeds and heated spices to electric grinder or mortar and pestle. Grind to a coarse powder.
  8. Add seeds and spices to the chopped nuts. Sprinkle in salt and stir.

Serving Options

  • Use as a dip for a crudité of radishes, cucumbers, sweet peppers, green onions, jicama and carrots.
  • Make a dip for bread by combining dukkah with olive oil.
  • Use as a seasoning for a flatbread.
  • Sprinkle on roasted vegetables.
  • Add to a freshly grated carrot salad.
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Michele Redmond
Michele Redmond, MS, RDN, FAND is a French-trained chef and “Food Enjoyment Activist” who specializes in flavor development, food culture diversity and culinary nutrition through online classes, training events and consulting. She directs in Scottsdale, AZ. Follow her on Instagram, Facebook, Twitter and LinkedIn.