Egyptian Dukkah (Duqqa)

This dukkah recipe makes a seasoning blend from toasted nuts, seeds and spices. Make this recipe to add earthy flavor to Egyptian cuisine.

Also spelled dukka or duqqa, this condiment gets its name from the Arabic for pounding. This is because it was traditionally made by grinding everything together with a mortar and pestle.

While dukkah is common in markets all over the Middle East, it may be a bit harder to find in the United States. This is not a problem, though, because it’s easy to make Egyptian dukkah right in your own kitchen.

Difference between Za’atar and Dukkah

While both are used as seasonings, they are very different when it comes to ingredients. Za’atar combines sesame seeds with a variety of herbs and spices, while dukkah is made from a blend of nuts and seeds.

INGREDIENT NOTES AND SUBSTITUTIONS

Note: This is just a partial list of ingredients. For the full ingredient list, see the recipe card at the bottom of this post.

• Nuts - Just about any shelled nut will work in this recipe. Try different flavor blends with hazelnuts, pistachios, and cashews.
• Seeds - While fennel, coriander, and cumin seeds are the standard choice for any recipe, there are several others that can be added as well. Sunflower seeds, pumpkin seeds, or even a mix of black and white sesame seeds would be a great addition.
• Spices - Ground versions of the whole spices can be substituted if needed. Smoked paprika, Aleppo, and sumac can also be used for added heat and bitterness.

Egyptian dukkah recipe

This homemade spice blend is incredibly easy to make. You'll need a food processor to grind the ingredients. If you don't have a food processor, you can grind them by hand using a mortar and pestle.

INSTRUCTIONS

Toast the nuts and spices.

1. Start with the nuts first, then set aside and use the same pan for the seeds and peppercorns.
2. Toast everything just until they start to turn golden, making sure not to let anything burn.

Grind

1. It’s important to allow the ingredients to cool before grinding. Otherwise, the heat will create steam in the food processor and make more of a paste consistency.
2. Then, pulse the nuts, seeds, and peppercorns together just until crumbly. It may help to blend a few things at a time before adding more to prevent overcrowding.

Recipe notes

• Storage - Keep in a sealed jar in the pantry for 3 months. It won’t go bad after that, but the flavor and quality will diminish over time.
• Freezing - Storing this spice blend in the freezer, or even the refrigerator, will help preserve the flavors longer. Keep in an airtight container to prevent ice crystals.
• Health benefits - The combination of nuts and seeds provides a great source of vitamins, minerals, and antioxidants. Almonds and hazelnuts also contain oleic acid, which is an essential fatty acid.
• Grind by hand - If you’d prefer to make this the traditional way, use a mortar and pestle instead of a food processor.
• Nut-free - You can easily make this dukkah recipe allergen-friendly by using only seeds and spices. Just replace the nuts with some heartier seeds in equal amounts.

How to use dukkah

Sprinkle this on just about anything you can think of! Here are some popular ways to use this seasoning:

• Hummus and dips
• Eggs and avocado toast
• With oil and pita or veggies
• On soups and salads
• Crust for meats, fish, and tofu
• Mixed into doughs before baking
• Instead of pine nuts in pesto

Egyptian Dukkah

This dukkah recipe makes a seasoning blend from toasted nuts, seeds and spices. Make this recipe to add earthy flavor to Egyptian cuisine. This makes 2.25 cups total (36 tbsp)

5 from 3 votes

Print Pin Rate

Course: Condiment

Cuisine: Egyptian

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Servings: 36

Calories: 43kcal

Author: Kevin

Ingredients

• ½ cup almonds
• ½ cup pine nuts
• ½ cup sesame seeds
• ½ cup coriander seeds (See Note 1)
• ¼ cup cumin seeds
• 2 teaspoon black peppercorns
• 2 teaspoon fennel seeds

US Customary - Metric

Instructions

• Working in separate batches, first toast the nuts until golden and set aside.
• Next, toast the seeds and peppercorns in the same pan until some start to pop and get golden brown.
• Allow toasted nuts, seeds and peppercorns to cool completely then place all in a food processor and pulse until meal like in consistency. Make sure it is dry and crumbly. Work in batches if over crowded.
• Serve with olive oil and sliced vegetables for dipping (See Note 1).
• Store in an airtight jar.

Notes

1. The coriander seeds can be roasted and ground separate then passed through a fine mesh to remove the husk (optional preference).
2. It is fantastic used as an all purpose seasoning over eggs, steamed vegetables, chicken and fish, and doughs before baking, too.

*The information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

Nutrition

Calories: 43kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 67mg | Fiber: 1g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg