Dukkah Spice Blend

Dukkah is an Egyptian nut and spice blend that can be used as an all-purpose seasoning: sprinkle it on dips, grilled vegetables, use it as a rub for meat, or simply mix it with olive oil for the perfect dip.

By
Prerna Singh
Prerna Singh
Prerna Singh
Prerna is the author of Everything Indian Slow Cooker Cookbook. Her recipes have appeared on the Food Network, The Guardian, Saveur, The Kitchn, Food 52, Indian Today and more.
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Updated February 24, 2022
Prerna Singh
Overhead view of Dukkah spice blend in a glass container.

Simply Recipes / Prerna Singh

A few years back a friend introduced me to Dukkah, an Egyptian spice blend that has become a pantry staple I lean on, especially on busy weekdays. Dukkah is packed with so much flavor that if you have it at hand, it’s all you need to throw together a delicious meal.

It’s so versatile: Sprinkle it over dips for texture, rub it on meats and fish for flavor, or add it to stir fries. I like it best as a rub on salmon. This spice blend has chunky toasted hazelnuts, almonds, pistachios, and sesame seeds and lots of bold spices like fennel, coriander, and cumin.

What is Dukkah?

Dukkah is a blend of warm spices and toasted nuts ground or pounded into a coarse powder that has lots of texture. It’s typically served as a dip with olive oil and bread or sprinkled over prepared meals. You can use it on meat or fish before cooking or sprinkled on as a seasoning afterward.

Although there are many variations, the commonly used ingredients in Dukkah are sesame seeds, coriander, black pepper, and coarsely ground nuts.

Egyptian spice blend on salmon and topped with lemon slices.

Simply Recipes / Prerna Singh

Tips for Making Dukkah

Follow these tips so the Dukkah stays fresh and has the best flavor possible.

  • Use whole spices and toast them to bring out their aroma and get rid of any moisture, which helps them last longer. Toast the nuts so that they get crunchier and taste nuttier. Toast both the spices and nuts in a dry (without any oil) pan until fragrant and golden brown.
  • Dukkah is typically coarse in texture, so don’t blend it into a fine powder. The spices should look like sand and some of the nuts can be left in 1/8- to 1/4-inch chunks.
  • Use a food processor, mortar and pestle, or spice grinder to grind the spices and nuts.

How to Serve Dukkah

Dukkah is aromatic, with warm, earthy flavors from the coriander, sesame seeds, and nuts. Here are some ideas to get you started:

  • Sprinkle it over hummus or any dip for added texture.
  • Sprinkle it over soft-boiled eggs, avocado toast, or tahini smeared on toast.
  • Sprinkle it over summer fruits like watermelon or pineapple.
  • Make a paste with Dukkah and olive oil. Rub it all over steak or chicken before grilling. Rub it over salmon seared on a hot cast iron skillet.
Overhead view of Dukkah spice blend in a glass container.

Simply Recipes / Prerna Singh

How to Store Dukkah

Dukkah will keep for up to three weeks if stored in an airtight container in a dry pantry. The longer it sits the less pronounced the flavors.

More Spice Blends to Try at Home

Dukkah Spice Blend

Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Servings 24 servings
Yield 1 1/2 cups

Ingredients

  • 1/4 cup whole unsalted raw hazelnuts

  • 1/4 cup whole unsalted raw almonds

  • 3 tablespoons whole unsalted shelled pistachios

  • 1 tablespoon fennel seeds

  • 2 teaspoons coriander seeds

  • 1 teaspoon cumin seeds

  • 1/4 cup toasted white sesame seeds

  • 1/2 teaspoon cayenne pepper, or to taste

  • 2 teaspoons kosher salt

Special Equipment

  • Food processor

Method

  1. Toast the nuts:

    Heat a medium skillet over medium-low heat. Add the hazelnuts, almonds, and pistachios and toast them until they are lightly browned and fragrant, stirring continuously, 2 to 3 minutes. Transfer the nuts into the bowl of a food processor.

  2. Toast the spices:

    To the same skillet over medium-low heat, add the fennel, coriander, and cumin seeds. Toast, stirring continuously for 1 minute, until the spices begin to perfume. Turn the heat off and let the spices cool down. Transfer the spices into the food processor.

  3. Grind the mixture:

    Add the sesame seeds, cayenne pepper, and salt into the food processor. Grind until the spices look like coarse sand. Some nuts can be left as 1/8- to 1/4-inch chunks.

    Making Dukkah spice in a spice grinder.

    Simply Recipes / Prerna Singh
    Dukkah spice ground in a spice grinder.

    Simply Recipes / Prerna Singh
  4. Store the Dukkah:

    Make sure the Dukkah has fully cooled down. Transfer it into an airtight container and store it in a dry pantry for up to three weeks.

Nutrition Facts (per serving)
28 Calories
2g Fat
1g Carbs
1g Protein
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Nutrition Facts
Servings: 24
Amount per serving
Calories 28
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 110mg 5%
Total Carbohydrate 1g 0%
Dietary Fiber 1g 3%
Total Sugars 0g
Protein 1g
Vitamin C 0mg 1%
Calcium 23mg 2%
Iron 0mg 3%
Potassium 40mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.