Homemade Dukkah

Recipe by Jaclyn Irwin



Cook Time


Prep Time



If you’re new to dukkah, be prepared to fall in love! This Egyptian spice blend is a savory condiment made up of spices, herbs and nuts that can be used in a variety of ways. Traditionally this is used as a dip with bread or fresh vegetables. You can also try topping it on avocado toast, on top of hummus, as a seasoning for meat, or fish or on top of a fried egg.


  1. 1

    In a small skillet over medium heat, add the hazelnuts and toast until fragrant and the skins start to loosen, about 5 to 6 minutes. Remove from the heat and set aside in a clean tea towel. Rub the towel over the hazelnuts to remove the skins. Finely chop, or process in a blender or food processor until chopped, and then set aside in a medium sized bowl.

  2. 2

    In the same skillet, add the sesame seeds and toast until fragrant and slightly toasted in colour, about 1 to 2 minutes. Remove and add to the bowl with the chopped hazelnuts.

  3. 3

    Now, add the fennel seeds, coriander seeds and cumin seeds and toast for 1 to 2 minutes, until fragrant. Add in the peppercorns during the last 30 seconds. Add to a coffee grinder, food processor or blender and process until finely chopped. Then add this to the bowl with the hazelnuts and sesame seeds.

  4. 4

    Add in the thyme and salt and mix well to combine.

  5. 5

    Store in an airtight container in the fridge for up to 3 months.

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