Dukkah (Egyptian Nut/Spice)

Sherry Blizzard


I first heard about this in a magazine flying from Seattle to Fairbanks and was instantly intrigued. The chef did not give measures and just a brief overview of the ingredients. I needed to personalize it to what I have available to me in Alaska. Wow....I love dipping this mix in quality olive oils and artisan breads. Give this a try. This is an EXCELLENT appetizer for your guests!


☆☆☆☆☆ 0 votes

10 Min
No-Cook or Other


  • 1/3 c
    raw hazelnuts, toasted
  • 1/4 c
    sunflower seeds, raw and toasted
  • 3 Tbsp
    pistachio nuts, toasted
  • 2 Tbsp
    cashew nuts, raw and toasted
  • 3 Tbsp
    coriander seeds, toasted
  • 1 1/2 Tbsp
    cumin seeds, toasted
  • 1 Tbsp
    fennel seeds, toasted
  • 1/4 c
    roasted sesame seeds

  • 1 tsp
    course salt
  • 1/4 tsp
  • 1 tsp
    dried mint
  • 1/8 tsp
    red pepper flakes

How to Make Dukkah (Egyptian Nut/Spice)


  1. Toast the nuts and seeds (EXCEPT THE SESAME SEEDS) in a cast iron skillet until you get the aroma...don't burn....let cool.
  2. In a food processor, lightly process the seeds, nuts and salt, mint, sugar and red pepper. It should resemble a corse grind.
  3. Let cool and store in an airtight container.
  4. Mix a tablespoon or two of this with some good quality olive oil and dip with some artisan bread. This is also an excellent topping to grill halibut or add to any dish.

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