Homemade Egyptian Dukkah (Nut & Spice Blend)

This dukkah recipe makes the Egyptian blend of toasted nuts, seeds and spices that's coarse, crunchy and completely addictive. Serve it the traditional way — bread dipped first in olive oil, then into the dukkah — or scatter it over eggs, roast vegetables, hummus and salads. It takes ten minutes and keeps for weeks.

Why you'll love this dukkah

• Ten minutes, endless uses — a flavour bomb for everything.
• Better and cheaper than store-bought.
• Naturally vegan and gluten-free.
• A great edible gift in a nice jar.

What is dukkah?

Dukkah (also spelled duqqa or dukka) takes its name from the Arabic daqqa, “to pound” — a nod to the mortar and pestle traditionally used to make it. It hails from Egypt, where it's sold by street vendors in paper cones and kept in every home pantry.

There's no single recipe: every family and region has its own blend, but the constants are toasted nuts (usually hazelnuts, sometimes almonds or chickpeas), sesame seeds, coriander and cumin. The mix is ground coarse — never to a paste — so it stays crunchy. Traditionally it's a dip for bread and olive oil, but its nutty, toasty, savoury crunch has made it a favourite seasoning far beyond Egypt.

Ingredients you'll need

• Hazelnuts — the classic choice; almonds or pistachios also work.
• Sesame seeds — for that toasty backbone.
• Coriander seeds and cumin seeds — whole, toasted and ground for the freshest flavour.
• Salt and pepper — to season.

How to make dukkah, step by step

1. Toast. Toast the hazelnuts in a dry pan until fragrant and the skins loosen; rub off the skins. Toast the sesame, coriander and cumin separately until golden and aromatic.
2. Cool. Let everything cool completely — warm nuts turn oily when ground.
3. Grind. Pulse in a mortar or food processor to a coarse, crumbly texture — stop before it becomes a paste.
4. Season. Stir through the salt and pepper. Store in an airtight jar.

Tips for the best dukkah

• Toast each element separately — they brown at different rates.
• Cool fully before grinding to keep it crumbly, not oily.
• Pulse, don't blitz — texture is everything.

How to use dukkah

Classically, with crusty bread and a saucer of extra virgin olive oil for dipping. It's also brilliant on fried eggs, avocado toast, roast pumpkin, grilled halloumi, or sprinkled over hummus and labneh.

Make ahead & storage

Dukkah keeps for up to a month in an airtight jar in the pantry, and longer in the fridge. If it loses its aroma, refresh it with a quick toast in a dry pan.

Dukkah FAQ

What nuts go in dukkah? Hazelnuts are traditional, but almonds, pistachios or even toasted chickpeas all work.

How do you eat dukkah? Dip bread in olive oil then dukkah, or sprinkle it over eggs, veg, dips and salads.

How long does it keep? About a month in an airtight jar.

Is dukkah gluten-free? Yes, naturally — just check it isn't extended with any wheat.

Short on time?

We also stock ready-made dukkah if you'd rather skip straight to the dipping. Or build your own blend from our herbs & spices and nuts & seeds ranges — in Artarmon or delivered Australia-wide.