There’s something quietly magical about dukkah. It’s a humble Egyptian blend whose name means “to crush”—and that’s exactly what happens: nuts, seeds, and spices gently pounded together until they form a coarse, toasty mix that tastes like sunshine and warmth. A spoonful adds texture and sparkle to the simplest foods. I like to think of dukkah as the sprinkles of the savoury world—crunchy, nutty, aromatic, and capable of making even a fried egg feel like something special.
I keep a bag of it in my freezer so it’s always within reach. A sprinkle here, a crust there—it’s the kind of seasoning that turns “whatever’s for dinner” into something worth remembering.
How to make Dukkah
The process is simple but deeply satisfying: toast the nuts until fragrant, the sesame seeds until golden, and the spices until they pop. When you pulse everything together, the aroma that rises is intoxicating—nutty, citrusy from the coriander, and just a little earthy from the cumin. The key is to crush, not grind; you want texture, not powder.
Once mixed, it keeps beautifully in the freezer for months—ready to sprinkle, coat, or dip whenever the urge strikes.
Dukkah
Equipment
- food processor
Ingredients
- 1/2 cup hazelnuts
- 1/2 cup shelled pistachios
- 1 cup sesame seeds
- 2 Tablespoons coriander seeds
- 2 Tablespoons cumin seeds
- 1 teaspoon Diamond Crystal Kosher salt, or 1/2 teaspoon Mortonsws Kosher salt
Instructions
- Toast the hazelnuts: Preheat the oven to 350°F. Spread hazelnuts on a baking sheet and toast for about 5 minutes, until fragrant. Transfer to a container with a tight-fitting lid (like Tupperware), seal, and shake vigorously to loosen the skins. Remove and discard skins; set nuts aside to cool.
- Toast the pistachios: Place pistachios on the same baking sheet and toast for about 5 minutes, just until lightly golden and aromatic. Set aside to cool.
- Toast the seeds: In a dry skillet over medium heat, toast the sesame seeds until light golden brown, stirring often. Transfer immediately to a bowl so they don’t continue to brown. In the same skillet, toast the coriander and cumin seeds, shaking the pan occasionally, until fragrant and the seeds begin to pop.
- Grind and mix: Transfer the coriander and cumin to a food processor and pulse until finely ground. Pour into the bowl with sesame seeds. Add cooled hazelnuts and pistachios to the processor and pulse until the mixture resembles coarse breadcrumbs — you want texture, not nut butter. Add the nut mixture to the bowl with the ground spices, sprinkle in the salt, and stir well to combine.
- Store: Transfer to an airtight container or zip-top bag and store in the freezer. Keeps well for several months.
Notes
- Shaking the hazelnuts in a sealed container is cleaner and easier than rubbing them in a towel.
- Hazelnuts are often sold already skinned, which makes the first step even easier — just toast them lightly before proceeding.
- Freezing keeps the nuts fresh and the flavours bright.
Nutrition
Keys to Success when making Dukkah
- Toast, don’t burn. Keep the heat moderate and your eyes on the pan. Nuts and seeds go from perfectly golden to singed in seconds. Stir often and trust your nose—when it smells irresistible, it’s done.
- Let everything cool before grinding. Warm nuts release oil too quickly, which can turn your dukkah clumpy. A few minutes on a plate to cool will keep the texture light and crumbly.
- Pulse, don’t puree. Use the food processor in short bursts. You want texture, not paste. If it looks a little rustic, you’ve done it right.
- Mix and match. Dukkah welcomes improvisation. Try hazelnuts for richness, pistachios for colour, or almonds for a toasty crunch. Add fennel or a pinch of chilli if the mood strikes.
- Store it smart. Because nuts can go rancid, I keep my dukkah in a resealable bag in the freezer. It stays fresh for months and is ready to sprinkle straight from frozen—no thawing required.
How to Use Dukkah
Once you have a jar of dukkah on hand, you’ll find yourself reaching for it constantly. Here are three of my favourite ways to let it shine:
- Part 2. Dukkah Fried Eggs
- Butter, crunch, and liquid-gold yolks.
- A spoonful of dukkah in sizzling butter forms a fragrant bed for eggs to fry on—every bite is nutty, crisp, and softly spiced.
- Part 3. Dukkah-Crusted Salmon
- Crispy crust, tender inside.
- Dukkah mixed with a little harissa-mayo makes the perfect coating for salmon—golden, flavourful, and weeknight-easy.
- Part 4. Pita with Olive Oil and Dukkah
- The simplest appetizer that never gets old.
- Dip warm pita into good olive oil, then into a bowl of dukkah for a snack that’s equal parts rustic and irresistible.
- Recipe coming soon.
From its humble Egyptian roots to your kitchen counter, dukkah proves that a handful of toasted nuts and seeds can do extraordinary things. Once you’ve made a batch, you’ll start to see every meal as a canvas for that irresistible crunch—the sprinkles of the savoury world.
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