Ultimate Authentic Egyptian Dukkah Recipe With Hazelnuts

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Dukkah is a traditional Egyptian spice mix made with roasted nuts, sesame seeds, herbs, and spices. It's used for dipping bread, seasoning meats and vegetables, or adding crunch to salads. This recipe shows you how to make dukkah at home with pantry ingredients and basic tools.

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Ingredients
Quick steps for making Dukkah
How to make Dukkah
Variations and substitutions
Serving suggestions
FAQ
Related recipes
Useful equipment
Recipe
Comments

Ingredients

Nuts - In this recipe, we use hazelnuts, almonds, pistachio and pine nuts. Further down we will look at alternatives and substitutions.
Seeds - Sesame seeds. Being a Middle Eastern staple. Think Tahini. The sesame paste used in dressings marinades and most importantly hummus.
Herbs - Freshly picked thyme leaves but others like marjoram or rosemary also work well.
Spices - Coriander, cumin, and black pepper which we roast and grind ourselves for top results. Spices are always better when you freshly roast them rather than buy store-bought.
Seasoning - Natural sea salt and caster sugar.

Quick steps for making Dukkah

Roast each nut type separately until golden and fragrant.
Toast sesame seeds in a dry pan until golden.
Dry-roast coriander, cumin, and black pepper until aromatic.
Grind nuts coarsely and spices finely. Combine with herbs, salt, and sugar.
Mix and store in an airtight jar for up to 3 months.

How to make Dukkah

Roasting the nuts and sesame seeds

Variety of roasted nuts and seeds on a metal tray.

Turn your oven to 160 °C or 320 °F.
Spread the nuts out separately. Each onto their own baking tray or repeat if you only have one baking tray.
Start with the pistachios. They should already be shelled but still in their husk. Roast for about 8 - 10 minutes then remove from the oven and let cool down completely. Keep an eye on them as they roast as to not burn them. Your oven is unique and cooking times might differ. Rub them between your hands when cooled to remove most of the skin.
Repeat the process for the hazelnuts.
Flaked almonds will take slightly less time to roast. About 6 minutes should do it.
Pine nuts burn in the blink of an eye so pay even closer attention. 6 - 8 minutes.

Make sure to cool down the nuts completely after roasting.

Raw and toasted sesame seeds in a black skillet.

Toast the sesame seeds in a pan while tossing constantly over medium heat until fragrant and golden brown. Remove from the pan to stop them from cooking and let them cool down completely.

Roasting the spices

Roasting and grinding spices in a pestle and mortar.

Heat a skillet on the stove on medium heat without oil. Just a dry pan.
When the skillet is hot add the whole spices. Cumin, coriander, and black peppercorns.
Toss continuously until fragrant and just starting to smoke.
Add into a spice grinder or pestle and mortar. Let it cool down first before grinding into a fine powder.

Bringing it all together

Grinding nuts and putting ingredients together for dukkah.

If you have a food processor then pulse the nuts to break them up into small bits. If you don't have a food processor then grab a knife, large chopping board. Crush them with the side of the knife first before running the blade through it a few times until small and evenly chopped. Do not over-process. They will release their oils and you will end up with nut butter instead. Keeping them cool helps to avoid this which is why we cool them down before processing.
When the nuts are blended or chopped, add them into a mixing bowl.
Add the sesame seeds, spice mix, thyme leaves, salt, and sugar.
Mix it up well making sure everything is evenly distributed. Store in an airtight container.

Variations and substitutions

Nuts and seeds - Walnuts, pecans, peanuts, cashews, different kinds of pistachios like Iranian pistachios that are bright green. Add black sesame seeds, sunflower seeds, or pumpkin seeds. Play around with these to make your own unique version.
Spices - Although cumin and coriander are the most used you can create your own unique version by adding dried chilli flakes to make spicy dukkah or add some cinnamon and clove along with ground-up dried orange peel for a festive dukkah seasoning.
Herbs - Replace the thyme with finely chopped rosemary, sage, marjoram, oregano, curry leaves.

Serving suggestions

Lamb - Sprinkle on to a light salad along with Persian lamb koftas, slow-roasted leg of lamb or with grilled lamb chops.
Vegetables - Dukkah is a great little spice and nut seasoning to add to vegetables and makes bland vegan food delicious. Sprinkle onto roasted broccoli, steamed spinach, fried bok choy, caramelized carrots or add onto sweet miso baked eggplant for an out of this world healthy vegan dish.
Appetizers - Add onto dips like this Moroccan eggplant zaalouk, sweet pea, feta and mint dip or with steakhouse style creamed spinach. Serve with crusty sourdough bread or homemade soft flour tortillas.
Fish - Great with whole roasted fish, grilled octopus, pan-fried salmon, cured salmon or sea bass crudo.
Salads - Add an extra layer of flavor and texture to any salad like this authentic Greek salad, classic Caesar salad, Moroccan spiced couscous, or tahini coleslaw.

FAQ

What is dukkah?

Dukkah has a rich, nutty flavour from roasted hazelnuts, almonds, and sesame seeds. It's layered with aromatic spices like cumin and coriander, balanced with thyme, salt, and a hint of sugar. The texture is coarse and crunchy, offering depth and contrast to soft foods like bread or dips.

What does Dukkah taste like?

Dukkah is a coarse blend of roasted nuts, seeds, and whole spices, typically used as a dip with bread and olive oil. Za'atar, by contrast, is a finer herb-based mix made with dried thyme, sumac, and sesame seeds. Dukkah adds crunch and spice; za'atar adds acidity and herbaceousness.

What's the difference between Dukkah and za'atar?

How long does homemade dukkah last?

Stored in an airtight container in a cool, dry place, dukkah stays fresh for up to 3 months. Refrigerate or freeze for extended shelf life.

Useful equipment

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Authentic Egyptian Dukkah Recipe

Ingredients

Quick steps for making Dukkah