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overhead image: Egyptian dukkah in green pottery bowl with slice of pita bread
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5 from 3 votes

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)
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 36
Calories: 43kcal
Author: Kevin


  • 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


  • 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.



  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.


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