What is Dukkah?
Dukkah (also spelled duqqa, du’ah, or do’a) is an Egyptian condiment made of coarsely ground nuts, herbs, and spices. The main ingredient in dukkah seasoning is hazelnuts. You’ll also find add-ins like cumin, coriander, sesame seeds, salt, pepper, and sometimes pumpkin seeds. The word “dukkah” originated from the Arabic word “dokka,” which means “to pound”. Its origin dates back to the 13th century in North Africa, but it recently became popularized in the West.
What is the Difference Between Dukkah and Zaatar?
Zaatar spice is a herby spice blend that often contains oregano, sumac, and sesame seeds. It can also include other herbs, depending on which region it comes from. I love making it at home and using it to marinate roasted vegetables and proteins, top homemade flatbreads, sprinkle over dips, and more! On the other hand, Dukkah is a nut-based seasoning that has a coarse texture. Although it relies on the combination of nuts, seeds, and spices, it can also sometimes include herbs. It’s a great topping for dips as well as salads, soups, and more! See below for all my suggested uses.
Dukkah spice ingredients
Hazelnuts: I love including hazelnuts because of their sweet and nutty flavor. They also have a high amount of unsaturated fat and protein, and high fiber content. Pistachios: pistachios lend their distinct sweet and salty taste to this spiced dukkah. Sunflower/sesame seeds: sunflower and sesame seeds are a tasty addition, adding crunch and a hint of nutty sweetness. Spices: I recommend using a combination of cumin seeds, coriander seeds, black peppercorn, sweet paprika, fennel seeds, and salt.
Optional Add-ins and Variations
Other spices: add a few star anises to the mix of spices for a slightly sweet taste. You can also use allspice. For more heat, you can add cayenne pepper. Other nuts: you can swap out the hazelnuts for almonds or walnuts. Legumes: toss in some chickpeas or lentils for extra crunch and protein.
How to make this dukkah recipe
Step 1: Roast the Nuts
First, preheat the oven to 320ºF/160ºC. Put the hazelnuts on a parchment paper-lined baking tray. Spread them in the left half of the tray and place the tray in the oven for 10 minutes. After the first 10 minutes pass, sprinkle the sunflower seeds and pistachios over the free corner of the baking tray. Try to keep them separated so they roast consistently. Roast for another five minutes. Set aside the toasted nuts and sunflower seed to cool. Make sure to keep them separate as it’s easier to process them separately.
Step 2: Toast the Spices
Heat a pan on medium heat. Add the cumin, coriander, and fennel seeds to the pan. Toast them for about 30-60 seconds until they begin to pop. Stir and mix the spices so they toast evenly. Transfer them to a bowl or directly to a mortar for grinding. Add peppercorns to the hot pan. Toast them for about 30 seconds or until they start popping. Then add them to the bowl containing the other seeds. Add the sesame seeds to the hot pan and lower the heat to medium-low. Stir and mix the seeds until they are golden brown. Then. remove them from heat. Set them aside to cool in a separate bowl.
Step 3: Mix the Dukkah
To remove the hazelnut skins, you can rub the roasted hazelnuts between your hands. Most of the skin will fall off quickly. Or, you can place the nuts in a kitchen towel and scrunch them vigorously to remove the skins. Next, coarsely chop the hazelnuts and pistachios with a knife and transfer them to a mixing bowl. Grind seeds and peppercorns into a fine mix using a mortar and pestle. Add this to the hazelnuts. Lastly, add the sesame seeds, salt, and paprika to a mixing bowl. Stir until well blended.
How to use dukkah
I love how versatile this seasoning is and I can add it to anything. Here are some of my (and my Instagram followers’) favorite ways to use dukkah:
Top or mix into your favorite dips like hummus, labneh, and more. Enjoy with fresh bread and oil. Toss in salads like this simple olive oil and tomato salad. Use with roasted broccoli or other roasted veggies. Sprinkle over baked salmon or other fish dishes. Sprinkle over soups like this broccoli cheddar soup or roasted cauliflower soup. Mix into rice or noodle dishes or top fatteh. Top avocado toast or poached eggs. Add to tartines, sandwiches, or burgers. Top yogurt, healthy smoothie bowls, or acai bowls. Or add to porridge or overnight oats. Use it instead of or along homemade granola. Make cereal bars and trail mix. Add to brownies, top milk pudding or om ali. Add to or sprinkle over pancakes. Make fun snacks by adding dukkah to baked plantains or to popcorn.
How to store
Store: this dukkah seasoning is best stored in an airtight container. You can keep it at room temperature for up to a month. Or you can refrigerate it for up to six months. It’s important to keep away from heat, humidity, and direct sunlight.
Recipe tips
Grind the ingredients coarsely otherwise you’ll end up with a paste instead of a powder. You can also use a food processor or blender – just pulse a few times just until the nuts are chopped. Use whole spices and grind them yourself. You can add dried herbs if you’d like. You can use any type of nuts and seeds. Check the list of optional add-ins above for suggestions.
More spice blend recipes
Lebanese 7 Spice Blend (Sabaa Baharat) Easy Falafel Spice Mix (Middle-Eastern Spice Blend) How To Make Garam Masala Spice Simple Mexican Seasoning (Mexican Spice Blend) How To Make Herb Salt (Rosemary Salt Blend)
If you try this dukkah recipe, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!
