Dukkah is a Middle Eastern nut and spice mix, eaten as a snack or served as an accompaniment to many savoury dishes.

The selection of nuts and spices varies. There are four key ingredients, ie: coriander, cumin, sesame seeds and nuts and to these salt, pepper and dried mint or thyme are added. Below I have listed some tasty combinations.

The ingredients are roasted to enhance their flavour and they are then ground.

The crushed nuts and spices of Dukkah are piquant and stimulate the appetite when served in a bowl to munch or sprinkled on bread that has been dipped in oil. It also makes a nutty and fragrant addition sprinkled on salads and grills.

Diets for which Dukkah is suitable:

Diabetic, Diary Free, Fodmap, Gluten Free, Low Calorie, Low Fat, Paleo, Vegetarian and Vegan. (It is also suitable for Low Calorie and Low Fat diets when eaten in small quantities as a flavouring to the meal.)


Preparation: 20 mins | Cook: 15 mins | Serves: 1 cup

1/4 cup sesame seeds, lightly toasted
1/4 cup coriander seeds, lightly toasted
2 tbsp cumin seeds, toasted
1/2 cup mixed hazelnuts and almonds, toasted (Fodmap, see notes)*
1/2 tsp dried thyme
1 tsp Kosher or sea salt
1 tsp cracked black pepper


TOAST the nuts and seeds separately in a dry frying pan over a medium heat. (As the nuts or seeds become fragrant remove them from the heat.)
REMOVE the skin from the hazelnuts. (Place cooled hazelnuts in a tea towel, wrap them and roll until the majority of the skin comes off. Remove the hazelnuts and discard the skins.)
GRIND the nuts and seeds separately in a spice/coffee grinder or pestle and mortar. (Grinding separately will ensure that they do not become a fine powder.)
GRIND the thyme, salt and pepper and mix with the nuts and seeds.


– Store in an airtight jar in the refrigerator for a month.
– With bread (pita bread to be authentic), dunk in olive oil, then dunk in or sprinkle with Dukkah.
– Sprinkle on avocado, a bowl of rice, a salad, a plate of cooked vegetables or in a sandwich.
– With soft cheese.
– With crudités: eg radish, green beans and cucumber.
– Add to bread dough.
– Dust a fillet of fish with Dukkah and pan fry or grill.


* Fodmap diets – do not include cashews or pistachio nuts in the mix. (Almonds usually acceptable when eaten in small quantity as in this recipe.)


Select a combination of nuts, seeds, spices and flavours for your Dukkah.
– Nuts: cashews, peanuts, pistachios, macadamia
– Seeds: sunflower, pumpkin, poppy.
– Spices: caraway seeds, chilli, fennel seeds, nigella, paprika, smoked paprika sumac, za’atar.
– Other flavours: grated orange or lemon zest; desiccated or shredded coconut; cinnamon (for a fruit salad).

Dishes you may serve Dukkah with:
Soft Cheese and Tofu
Roasted Tomatoes

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