Authentic Egyptian Dukkah Spice Mix & Dipping Oil
Discover the flavors of Egypt with this easy Dukkah recipe—a crunchy, aromatic blend of nuts, seeds, and spices perfect for dipping bread in olive oil or using as a flavorful topping for salads, roasted vegetables, and grilled meats.
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Every recipe on this site is tested at least 3 times in my home kitchen before publishing. I've been developing sauce recipes for over 8 years, focusing on restaurant-quality results with everyday ingredients. Learn more about me →
Ingredients
- •1/2 cup raw hazelnuts
- •1/4 cup raw almonds
- •1/4 cup raw sesame seeds
- •2 tablespoons coriander seeds
- •1 tablespoon cumin seeds
- •1 tablespoon fennel seeds (optional, traditional in some regions)
- •1 teaspoon black peppercorns
- •1 teaspoon sea salt
- •1/2 teaspoon dried mint (optional)
- •1/2 cup high-quality extra virgin olive oil (for dipping)
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 2
Spread the hazelnuts and almonds on the prepared baking sheet. Roast for 8-10 minutes, shaking halfway, until fragrant and lightly golden.
- 3
While the nuts are roasting, toast the sesame seeds, coriander seeds, cumin seeds, fennel seeds, and black peppercorns in a dry skillet over medium heat for 2-3 minutes, stirring constantly until aromatic.
- 4
Once the nuts have cooled slightly, transfer them to a clean kitchen towel and rub to remove most of the hazelnut skins.
- 5
Add the roasted nuts, toasted seeds, and sea salt (and dried mint, if using) to a food processor or mortar and pestle.
- 6
Pulse or pound until the mixture is coarsely ground—dukkah should have a crunch, not be a fine powder.
- 7
Transfer the dukkah spice mix to an airtight jar.
- 8
To serve: Pour olive oil into a shallow dish. Spoon dukkah into a separate dish. Dip crusty bread first in the oil, then in dukkah, and enjoy!
Tips & Variations
Pro Tips
- • Use the freshest nuts and seeds for maximum flavor and crunch.
- • Don't over-process the dukkah—keep it chunky for texture.
- • Try toasting the nuts and seeds separately to avoid burning the smaller seeds.
- • Dukkah is best enjoyed fresh but keeps well for weeks if stored properly.
- • Serve with fresh, crusty bread or sprinkle over salads, roasted vegetables, or eggs for extra flavor.
Storage
- • Refrigerator: Up to 1-2 weeks in airtight container
- • Freezer: Up to 3 months (thaw overnight in fridge)
- • Best Practice: Store in glass jars for longer freshness
Recipe Variations
- • Substitute pistachios or walnuts for hazelnuts or almonds for a unique twist.
- • Add a pinch of chili flakes for a spicy dukkah.
- • Mix a little grated lemon zest into the dukkah for a citrusy note.
Frequently Asked Questions
Can I make dukkah without a food processor?
Absolutely! Use a mortar and pestle for a more rustic, traditional texture.
How long does homemade dukkah last?
Stored in an airtight jar in a cool, dry place, dukkah stays fresh for up to 4 weeks. See our <a href="/articles/sauce-shelf-life-guide-homemade-store-bought">Sauce Shelf Life Guide</a> for details.
Is dukkah gluten-free and vegan?
Yes, this recipe is naturally gluten-free and vegan. Just pair it with gluten-free bread if needed.
What else can I serve with dukkah besides bread?
Try it as a topping for salads, roasted vegetables, eggs, or as a crust for chicken or fish.
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