Dukkah (Doo-kah) is a spice blend that has its roots in Egyptian traditions where it was eaten with a flatbread called Khubz. First some flatbread was dipped into olive oil, then into the Dukkah.

If you like a bit of a crunch then this spice mix will certainly give you that! As well as a being loved for its earthy flavour from the nuts, it has a mild kick to it from the cumin seeds and a mellow sweetness from the coriander that compliment each other amazingly. This homemade spice/herb mix can be used on salads, scrambled tofu and vegetables too. I’d love to know what you think of this so feel free to tag me in your photos of how you have used your Dukkah on Instagram.

How to make Dukkah

  • Servings: 1 small jar
  • Difficulty: easy
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    For the Dukkah:
  • 50g hazelnuts
  • 1 tbsp sesame seeds
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • ½ tsp salt


  1. Dry pan roast the hazelnuts for a few minutes over a medium heat, stirring every now and then.
  2. Add all ingredients to a blender and pulse/blitz until the nuts are chopped into small pieces. Careful not to over blend, you want to make a sprinkle, not a paste.

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