Spice up your life.

  • 40 mins cooking
  • Makes 2 Cup
  • Print
Dukkah is an Egyptian dry mix made with nuts, seeds and spices. It's often served as a dip with olive oil but is delicious as a spice rub for dukkah-crusted lamb cutlets, dukkah-crusted salmon, or as a seasoning for eggs like in this delicious breakfast bowl.


  • 2/3 cup (110g) blanched almonds
  • 2/3 cup (110g) hazelnuts (filberts)
  • 1/2 cup (75g) sesame seeds
  • 1/4 cup (20g) coriander seeds
  • 2 tablespoon cumin seeds
  • 2 teaspoon freshly ground black pepper
  • 2 teaspoon flaked sea salt


  • 1
    Preheat oven to 180°C/350°F.
  • 2
    Spread nuts on an oven tray; roast for 10 minutes or until almonds are golden and hazelnut skins have split. Place hazelnuts onto a clean tea towel; rub nuts to remove as much of the skin as possible; cool.
  • 3
    Meanwhile, place sesame seeds in a medium dry frying pan over low heat; cook, stirring continuously, until golden. Transfer immediately to a large heatproof bowl; cool.
  • 4
    Process nuts until chopped finely; add to sesame seeds in bowl.
  • 5
    Combine and cumin seeds in same dry frying pan; cook over low heat, stirring occasionally, until fragrant. Cool, then grind using a mortar and pestle or spice grinder. Add seeds to nut mixture with pepper and salt; mix well.


Dukkah can also be eaten for breakfast with soft-boiled eggs or used as a seasoning sprinkled over salads, roast and steamed vegetables, barbecued meats and seafood, and soups. Dukkah will keep in an airtight container for up to one month.

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