Dukkah, a Middle Eastern blend of spices, nuts and dried herbs


This delicious and versatile mix is delicious with extra virgin olive oil and bread, sprinkled on poached eggs or over roast lamb, cheese or chicken.


75 g hazelnuts

75 g blanched almonds

25 g sesame seeds

10 g coriander seeds

10 g cumin seeds

5 g dried thyme

10 g sumac

5 g sea salt (Maldon or Cornish)

5 g fresh ground black pepper


  1. Toast the hazelnuts and almonds (separate oven-proof dishes) in the oven at 170 degrees (conventional oven) for 15 mins. If the hazelnuts have their skins on, rub in a clean dishcloth to remove most of the skins.
  2. Lightly toast the sesame, coriander and cumin seeds in a dry pan for a few minutes until they become aromatic.
  3. When cool, lightly crush the nuts and seeds in a pestle and mortar, then add the other ingredients and stir.
  4. The dukkah can be stored for a month in an airtight container.

Note: Take care to ensure the nuts and seeds are all evenly toasted.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s