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Dukkah in a small glass bowl with a jar on the side.

Easy Spiced Dukkah


  • Author: Kate Alexandra
  • Total Time: 15 minutes
  • Yield: 3 cups 1x
  • Diet: Vegetarian

Description

This easy dukkah recipe gives you a flavour powerhouse to upgrade so many dishes. The Egyptian spice blend takes just 15 minutes to make and once you have a jar in your cupboard, you’ll wonder how you ever survived without it.

A little sprinkling adds a gorgeous crunch and nutty fragrance to a host of dishes – think scattered on top of hummus, tossed through salads, as a crust for lamb, salmon or halloumi, mixed through roasted veggies, as a garnish for pasta and pizza…there are so many ways you can use it. 

You’ll need a food processor for this recipe.


Ingredients

Units Scale
  • 1 1/2 cups almonds
  • 1/2 cup sesame seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 2 tablespoons nigella seeds
  • 2 teaspoons fennel seeds
  • 1 teaspoon ground turmeric
  • 2 teaspoons salt
  • 2 teaspoons black peppercorns (or a good grind of black pepper)

Essential equipment –

  • Food processor

Instructions

  1. Roast the almonds. Heat your oven to 180C/360F fan and get your almonds into an oven tray that will fit them on a single layer. Roast for 10 minutes and set aside to cool slightly. PRO TIP: Watch the almonds in the oven – they can burn quickly and all ovens behave differently. Once they’re looking a little browner and you can smell them, they’re done.
  2. Toast the seeds. While the almonds are roasting, get 1/2 cup of sesame seeds, 1 tablespoon coriander seeds, 1 tablespoon cumin seeds, 1 tablespoon nigella seeds and 2 teaspoons fennel seeds into a large frying pan over medium heat. Cook, stirring for two minutes until the seeds are starting to smell fragrant. Like the almonds, the seeds can quickly burn so make sure you are standing over the pan and stirring so they don’t catch. Transfer to a small bowl to cool.
  3. Blend the dukkah. Once the almonds are roasted and the seeds are toasted, transfer the almonds to the bowl of your food processor and blitz until they’re broken up into little chunks. We’re blending the almonds first because they need a little more work to break up than the seeds – this way, they get a head start. Add the toasted seeds, 1 teaspoon of ground turmeric, 2 teaspoons of salt and 2 teaspoons of black peppercorns (or do about 5 grinds of your pepper mill) into the bowl. Blitz for 2 minutes, until the seeds are broken up and it’s looking like chunky dust. Stop the motor and give the dukkah a mix to make sure it’s blitzing evenly. Once it’s at the texture you prefer, transfer it to a clean jar and store it in the cupboard. It will last for months!

Notes

INGREDIENT NOTES: You can use any nuts here – swap the almonds for cashews, pistachios, walnuts, pecans, peanuts – or a mixture. You can also play around with your seeds and spices – use more or less or swap things out – just try to keep the ratio the same.

STORAGE INSTRUCTIONS: The dukkah will last for weeks in a clean jar at room temperature. 

SERVING SUGGESTIONS: I use this dukkah a lot – it’s fabulous scattered over salads, shakshuka, hummus, and grilled meat…it will improve anything and add some lovely texture and spice. Try my dukkah-crusted halloumi bites or crispy dukkah potatoes to celebrate this lovely spice mix!

  • Prep Time: 5
  • Cook Time: 10
  • Category: seasoning
  • Method: food processor
  • Cuisine: mediterranean

Nutrition

  • Serving Size: 2 tablespoons

Keywords: dukkah, spices, seasoning