Dukkah (pronounced doo-kah) is an Egyptian nut, seed, and spice mix used as a topping and dip for meat, fish, and vegetables.
Dukkah, in Arabic, means "to crush" or "to blend". In Egypt, dukkah is used as an all-purpose spice, and often families and vendors have their own blends and traditional way of combining ingredients.
Because the seeds, spices, and nuts are crushed, they meld together to create an aromatic blend.
Dukkah is often made with crunchy nuts (like hazelnuts or peanuts) sesame seeds, and whole spices (like cumin and coriander). It has mostly common ingredients that can be found at the grocery store.
Our blend includes pine nuts, hazelnuts, pistachios, sesame seeds, cumin seeds, coriander seeds, thyme, paprika, salt, and pepper.
There are multiple other variations of dukkah blends made with different ingredients like sunflower seeds, fennel seeds, pumpkin seeds, and black peppercorns.
This Egyptian condiment typically has earthy flavors
Preheat oven to 400 degrees F.
On a lined baking sheet (use a silpat or parchment), sprinkle the pine nuts, hazelnuts, cumin seeds, coriander seeds, and thyme.
Bake for 8 minutes or until the hazelnuts are dark brown.
In a high-speed blender or food processor, blitz the nuts and seeds for 30 seconds or until they are combined but still have texture.
I like a chunky, coarse blend, but depending on how you are using it, you may want to blend it to a coarse powder.
Combine the blended nuts with the sesame seeds, paprika, salt, and pepper in a bowl.
Stir to combine and store in an airtight container in a cool, dry place for up to 3 months.
What is dukkah used for?
Dukkah is a flavorful spice blend that can be used as a rub on fish or meat, sprinkled on salad, or stirred into a dip (hummus, yogurt, or muttabel) to add some complexity.
It's great with pita bread and some tzatziki or sprinkled on some avocado toast.
Recipes Using Dukkah
Dukkah is such a good all-purpose blend - it can be used as a condiment and topping.
It’s wonderful on top of dips, spread across roasted veggies, and in salads and soups. If you’re wondering how to use dukkah, check out these excellent recipes:
- Grilled Zucchini with Yogurt and Dukkah
- Athena’s Creamy Cauliflower Soup with Dukkah and Watercress Pesto
- Baked Camembert Focaccia with Dukkah and Honey
- Butternut Squash Soup with Dukkah
- Dukkah Asparagus & Hot Smoked Salmon Potato Salad
- Dukkah Rubbed Snapper with Morrocan Lentils
- Grilled Halloumi and Peaches with Dukkah
- Roasted Cauliflower with Dukkah
- Twice Baked Sweet Potatoes with Pumpkin Seed Dukkah
One of the easiest ways to enjoy dukkah is to sprinkle it on top of avocado toast! This is on of my favorite ways to eat it and it has the best flavor.
Where to Buy Dukkah
Dukkah is available in many grocery stores (check the nearest Middle Eastern market if you can't find it at your regular grocery store) and from several online vendors.
When buying spices online, it’s important to make sure you are buying from distributors that sell high-quality spices. One I trust is this Egyptian Dukkah Spice Blend.
Can dukkah be frozen?
Dukkah can be frozen or refrigerated but it must be in an airtight container. Any additional moisture will cause the nuts to degrade and become soft.
How to use dukkah on fish?
Dukkah is a great topping for fish. Pat the fish dry and press the dukkah onto the fish to form a crust. You can either bake the fish or pan-fry it in oil or butter.
Is dukkah the same as za'atar?
Dukkah is a blend like za'atar but is not the same. Dukkah has a base of nuts and seeds and is much chunkier in texture, while za'atar is made primarily from herbs. Both are commonly used in Middle Eastern cooking.
Looking for more Middle Eastern spices? Check out our guide on Middle Eastern spices.
I recommend storing your homemade dukkah recipe at room temperature in an airtight container. It will keep for up to 3 weeks.
How to Make Dukkah
It's easy to make your own dukkah seasoning at home. This amazing recipe will be your new secret weapon for adding flavor and
- ¼ cup pine nuts
- ½ cup hazelnuts
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- ½ teaspoon thyme
- ½ cup shelled roasted pistachios
- 3 tablespoons sesame seeds
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon pepper
- Preheat oven to 400 degrees F.
- On a lined cookie sheet (use a silpat or parchment), sprinkle the pine nuts, hazelnuts, cumin seeds, coriander seeds, and thyme. Bake for 8 minutes or until the hazelnuts are dark brown.
- In a high-speed blender or food processor, blitz the nuts and seeds for 30 seconds or until they are combined but still have texture.
- Combine the blended nuts with the sesame seeds, paprika, salt, and pepper in a bowl. Stir to combine and store in an airtight container in a cool, dry place for up to 3 months.