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Dukkah served on a plate with a white spoon

Dukkah

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 1 cup
Author: Nico Pallotta

  • 3 tablespoons (30 grams) hazelnuts
  • 3 tablespoons (20 grams) pinenuts or other nut
  • 2 tablespoons (16 grams) sesame seeds
  • 2 tablespoons (10 grams) coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon dried oregano
  • ¼ teaspoon salt + ⅛ teaspoon black pepper optional

  • Toast 3 tablespoons hazelnuts and 3 tablespoons pinenuts nuts in a skillet on medium heat until they crackle and brown. Set aside to cool.
    nuts and spices in a pan
  • Toast 2 tablespoons sesame seeds, 2 tablespoons coriander seeds, and 1 teaspoon cumin seeds in the same skillet for a few minutes until they crackle and start to brown. Set aside to cool.
    toasting the spices and seeds for Dukkah on a skillet
  • Add the toasted nuts and spices, 1 teaspoon dried oregano, ¼ teaspoon salt, and ⅛ teaspoons black pepper to a food processor and pulse until coarsely blended.
    nuta and spices in a food processor before blending
  • Dukkah should look like a coarse powder, not too chunky or fine.
    blended dukkah mix in a food processor

MAKE IT A MEAL

  • The traditional way of serving Dukkah is in a bowl, where it is used as a dip for warm flatbreads, such as pita bread drenched in extra virgin olive oil.
    Pair it with chopped cucumber, ripe tomatoes, olives, and feta cheese, and you’ve got a simple and delicious meal.
    For more ideas, check out the "serving suggestions" chapter linked below.
    Pita bread with dukkah and vegetables
Nutrition information is an estimate for the whole batch of Dukkah.
STORAGE & MAKE AHEAD
Make ahead: Dukkah is an excellent recipe to make ahead as it keeps well for several weeks. It’s great to have it in your pantry to spice up your dinners.
Room temperature: Store Dukkah in an airtight container (we use a sealed mason jar) at room temperature for about a month before it loses its fragrant texture and the flavors start to dwindle.
Freezer: If you plan to store it for over a month, we recommend freezing it. Transfer it into a freezer-friendly bag and freeze it for six months.
Thaw: thaw at room temperature in a dry corner of your kitchen.
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