This is JB‘s Dukkah, and it may well be the most useful recipe you find this year, especially with the upcoming holiday season! Add bread + olive oil = instant app. Sprinkle on any meats or veg to instantly elevate. GIFT IT! Costs a pittance to make – and it’s “gourmet”!
JB’s Dukkah recipe
Dukkah is an Egyptian nut, seed and spice blend that is popular throughout the Middle East and now enjoyed all around the world, often carried in gourmet shops with price tags to match!
JB’s been making it for as long as I’ve known him, we always seem to have a little jar stashed away somewhere. It’s one of those universally handy things like chilli crisp and sriracha, that once you start using, you’ll never look back. A topping and finish that adds crunch, flavour and a little Middle Eastern flair to everything from roasted vegetables to meat, fish and even eggs.
But my absolute favourite way to eat it is the traditional way – with bread and olive oil for dipping. Just put out a bowl of dukkah with bread pieces and olive oil, then you just dip a piece of bread in olive oil then the dukkah (it totally sticks), then pop it straight in your mouth. That’s right, there’s no need to go to all that effort to make a dip, just pour dukkah into a bowl and watch everyone dive in. How good is that!!
Ingredients in Dukkah
Here’s what goes in dukkah. It is JB’s recipe, one he picked up during his years working in restaurant kitchens using the classic combination of ingredients typically found in Egyptian dukkah.
Hazelnuts – Traditionally the most common nut in dukkah. Use skinless roasted hazelnuts (skinless hazelnuts are roasted). If you only have skin-on ones, it’s best to remove the skin as it is quite bitter – I’ve popped directions in the recipe card for how to do this (roast then rub with a tea towel).
Best substitute – I think blanched almonds are the best substitute, but then replace the blanched almonds in this recipe with another nut, either walnuts or more pistachios (so you end up with a combination of 3 nuts). Cashews would also be lovely!
Blanched almonds and pistachios – These are the other two nuts that JB uses, both of which are commonly used in traditional dukkah. I like how pistachios adds little specks of green in the dukkah! But feel free to swap them for walnuts which is also a popular choice, or use only one of them. (Note: blanched almonds are skinless, for the small amount we use, I wouldn’t go out of my way just to get this, you can use regular skin-on almonds).
Sesame seeds – Another key ingredient that adds toasty sesame flavour into the mix.
Fennel seeds – Another spice commonly used in traditional Egyptian dukkah. They add a subtle sweetness and warm, slightly aniseed flavour that gives dukkah that “gourmet” edge!
Spices – Coriander and cumin are the classic spices that give dukkah its distinctive warm, earthy flavour, while cayenne adds just a little background heat. Not enough to make it spicy, just enough to give it a little warm hum! Feel free to reduce or omit the cayenne pepper.
How to make Dukkah
The defining characteristics of traditional Egyptian dukkah is its coarse, crumbly texture and toasty, nutty flavour. So make sure you don’t grind it into a fine powder or paste, and don’t skip the nut roasting!
Roast nuts first – Spread the nuts on a tray and bake for 5 minutes at 180°C/350°F (160°C fan-forced). By “nuts”, I mean the hazelnuts, almonds and pistachios.
Add the seeds – Then add the sesame seeds and fennel seeds to the tray and shake to spread everything out. Then bake for 3 minutes.
Fully cool on the tray for 15 minutes.
Coarsely blitz – Pour the nuts and spices into a mini food processor. Then blitz until the nuts are coarsely ground. Don’t let it all turn into powder! You want a coarse, crumbly mixture with little bits of nuts for texture and crunch.
I use a mini food processor because there’s not enough to effectively blitz in a regular large one. But if you triple the recipe (or more!), feel free to use a large one!
Alternative to food processor – Use a mortar and pestle, or put everything in a ziplock bag and pound with the flat side of a meat mallet or rolling pin. I find my spice grinder, Nutribullet and blender doesn’t work well for Dukkah to evenly blitz so you get coarser small bits. You either end up with everything as a super fine powder or have some giant chunks.
And that’s it! Your dukkah is ready to use!
How to use dukkah
The traditional way to use dukkah is as a bread dip for a starter. Just pour the dukkah into a small bowl and some good extra virgin olive oil in another (my favourite shop-bought is Lomondo from Mudgee in NSW, carried at Harris Farms). Pile warm cubes of bread, focaccia or wedges of pita bread on the side. Dip bread into olive oil first then the dukkah (it will stick to the oil). Eat!
But it’s also incredibly useful as a topper, sprinkling and crumbing, a simple way to add extra flavour and interest to vegetables, meats, eggs and breads. Here are some ideas!
Dukkah bread – Brush bread with olive oil then sprinkle with dukkah and sea salt flakes, then bake. Ideal to use bread with a large surface area (eg pita bread – pictured below, Lebanese bread, focaccia)
Topping or finish – Sprinkle generously over foods to make a good dish gourmet, or to make simple foods instantly more exciting! Examples: Garlic prawns, roasted vegetables, glazed carrots, oven baked chicken breast, a store bought roast chicken (add olive oil as well), pan fried fish, avocado toast, scrambled eggs. It’d be spectacular sprinkled on these Sweet Potato Steaks or Maple Roasted Carrots with Whipped Tahini (instead of pine nuts).
Crumbing – Add to a breadcrumb mixture, like these Crumbed Baked Chicken Tenders or Schnitzel!
Garnish for dips – like hummus, whipped feta and labne.
GIFT IT! “Everybody” does sweet gifts. Stand out and do something different! 🎁
However you choose to use it, my one advice is to be generous and don’t hold back! If you’re dipping bread, press the bread in firmly to get plenty of dukkah to stick to it. If you’re sprinkling on vegetables or bread, sprinkle with abundance!
But that’s enough from me. What about you? Dukkah lovers out there, share your ways! – Nagi x
* This is a quick “OMG” dish that JB made using the Garlic Prawns recipe except using scallops instead. It was a massive hit at an event we hosted a few years back! I’ve also made it using the prawns as well and it too was a hit.
Watch how to make it
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Dukkah recipe
Ingredients
- 1/4 cup skinless hazelnuts , roasted (Note 1)
- 1 1/2 tbsp blanched almonds (ie skinless almonds), substitute skin-on, or walnuts, cashews or more pistachios (Note 2)
- 2 tbsp pistachios kernels , unsalted – substitute more almonds, or walnuts or cashews
- 2 tbsp white sesame seeds
- 1 1/2 tsp fennel seeds (substitute 1/2 tsp ground, I'd still toast to bring out flavour)
Spices:
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/4 tsp cayenne pepper – feel free to reduce or omit
- 1/4 heaped teaspoon cooking salt / kosher salt (halve for table salt, + 50% for flakes) – Note 3
Instructions
ABBREVIATED RECIPE
- Toast nuts 5 min @ 180°C/350°F (160°C fan), add seeds, toast 3 min. Cool 15 min, blitz with spices until coarsely ground.
FULL RECIPE
- Preheat oven to 180°C/350°F (160°C fan-forced).
- Roast nuts – Spread the hazelnuts, almonds and pistachios on a tray. Bake for 5 minutes.
- Roast seeds – Add sesame seeds and fennel seeds to the tray. Shake the tray to spread evenly. Bake for 3 minutes.
- Coarsely blitz – Cool on the tray for 15 minutes. Pour everything into a mini food processor. (Note 4) Add the Spices. Blitz until coarsely ground – don't let it become a powder. (Or do this in a mortar and pestle, or in a ziplock bag and bash using a rolling pin or meat mallet). Note – the chunkier nut bits will rise to the surface and powder will sink, so don't be tricked into thinking it's chunkier than it is!
- Use as a bread dipper with olive oil or sprinkling over "everything"! Use generously, not a sparse sprinkle, defeats the purpose!
USES:
- As a bread dip (traditional) – Pour dukkah into a small shallow bowl and a good extra virgin olive oil in another (my favourite shop-bought is Lomondo from Mudgee in NSW). Pile warm cubes of bread, focaccia or wedges of pita bread on the side. Dip bread into olive oil first then the dukkah (it will stick to the oil). Eat!
- Dukkah bread – Brush bread with olive oil then sprinkle with dukkah and sea salt flakes. Ideal to use bread with a large surface area (eg pita bread, Lebanese bread, focaccia)
- Crumbing – Add to a breadcrumb mixture, like these Crumbed Baked Chicken Tenders or Schnitzel!
- *Note on cooking* If using dukkah to sprinkle on things that go into the oven, be mindful of the nuts burning. Best to use for things that have a short bake time (eg on bread, ~10 min in oven) or mix it with breadcrumbs. Otherwise, use to sprinkle on the cooked food.
- Topping or finish – Sprinkle generously over foods to make a good dish gourmet, or to make simple foods instantly more exciting! Examples: Garlic prawns, roasted vegetables, glazed carrots, oven baked chicken breast, a store bought roast chicken (add olive oil as well), pan fried fish, avocado toast, scrambled eggs. It'd be spectacular sprinkled on these Sweet Potato Steaks or Maple Roasted Carrots with Whipped Tahini (instead of pine nuts). (Remember – use generously!)
- Garnish for dips – like hummus, whipped feta and labne.
Recipe Notes:
Nutrition Information:
Life of Jaffle
Jaffle went to stay with the golden retriever boarder while I was in Norway for the last few weeks! Every goldies’ dream to live in a house full of goldens, thundering down the hallways, wrestling on the rugs, stealing each other’s toys and behaving like they own the place. Which, based on the daily reports she sent through, they absolutely do!
Plus, the golden retriever boarder owns Jaffle’s mum, Clem. So not only was he having a party with his friends, he was also with his mum! And it turns out, Jaffle is a total mummy’s boy which I think will surprised no one. 😂 Apparently he just wanted to be by her side wherever she was, at the beach, at the park, at home!
But of the many (many!) photos and videos sent with the daily Jaffle Reports, this was hands down my favourite – just look at that smile!❤️
Hi Nagi & JB, love a good homemade dukkah! I saw on one of Justine Schofield’s tv shows where she sliced zucchini on the diagonal, marinated briefly in olive oil, minced garlic and dukkah, cooked the slices in a very hot grill pan then sprinkled feta over the top – looked delicious.
Hi Nagi & JB, love a good homemade dukkah! I saw on one of Justine Schofield’s tv shows where she sliced zucchini on the diagonal, marinated briefly in olive oil, minced garlic and dukkah, cooked the slices in a very hot grill pan then sprinkled feta over the top – looked delicious.
Hi Nagi, hope you enjoyed your trip as much as Jaffle did his time with his mum!
Just thought you’d like to know in a christmas magazine in the UK the are suggesting dukkah spiced melon and ham wedges. Their dukkah recipe is definitely not as interesting as JBs.!!!
What an interesting combination! Melon…as in rockmelon, honeydew etc??! – N x
Dukkah and Jaffle!! Two of my favourite things 🫶
PS he is such a goofball!!!
He really is!! Such a ridiculous boy, keeps me entertained every single day. 😂 – N x
Dukkah! Food of the gods! I adore good dukkah. Often make it myself but your recipe is a little different so will be trying it this weekend. And perfect for gifting. Thank you
I’d love to know what you think June! JB’s version is by far my favourite compared to any store bought I’ve had. And yes, such a good gift idea! – N x
Lovely pics of Jaffle. I have often wondered if animals recognise their mothers – it appears so! How cute! I love dukkah, and dukkah chicken snitty is great! Thanks, JB.
I wonder that too! Though I suspect Jaffle would be just as excited to see any golden retriever. 😂 And dukkah chicken schnitty sounds FABULOUS! – N x
I need a substitute for the almonds, what can you recommend? Or can I just increase hazelnuts and pistachios?
I would increase pistachios 🙂 – N x
Is there a tasty substitute for the hazelnuts?
I would do blanched almonds for hazelnuts, then walnuts for the blanched almonds (so you have a mix 🙂 ) – N x
Hi Nagi
Hope you enjoyed Norway and managed to try their brown cheese (my husband’s favourite)
I have had dukkah before but did not realise how easy it was to make.
Loved the photos of Jaffle with his mum and the gang, reminds me of the much loved Dozer
Andrean xx
I did try the brown cheese!! Such an unusual flavour, I can see why people love it. And yes, seeing Jaffle with all those goldens brought back so many memories of Dozer. ❤️ – N x
My dream-a house full of goldens and getting paid for it!! Why didn’t I think of that when I was younger!
RIGHT?? Living the dream! Though I imagine the vacuum cleaner gets quite the workout. 😂 – N x
I haven’t made it yet but am a huge fan ok dukkah.
Years ago tried a sweet dukkah – same nuts and sesame but spices were ground dried rose, cardamom, cinnamon in one, and in the other ground dried orange with cinnamon and cardamom or clove. Was amazing with fruit, oats and Greek yoghurt as a topping, or on whole orange almond cake. Would love a recipe for that!
Now THAT sounds amazing!! I’ve never tried a sweet dukkah but you’ve got me very intrigued. Especially the orange and cardamom version. Filing this idea away! – N x
Hi Nagi and JB, I’d love to make this for my parents but my dad is allergic to hazelnuts. Is there a good substitute? Would cashews or pecans work?
Absolutely! I’d use almonds instead of the hazelnuts, then switch the almonds in JB’s recipe for another nut – either walnuts or more pistachios. 🙂 Hope that helps! – N nx
Dukkah is also Palestinian, specifically from Gaza. So it makes me so happy to see this recipe highlighted! Thank you!!
Oh I didn’t know that! I love hearing that! 🙂 – N xx
Thanks for the quick bread recipe. It is very nice. Any suggestions what to sell at a monthly community market, please?
I think you meant to put this recipe on another post! 🙂 – N xx
Thank you Nagi, JB, and other commentators! Such helpful detail about ingredients, prep, and use!
You’re welcome! Hope you get a chance to try it! – N x
I also do balsamic vinegar with this. 3 bowls – balsamic vinegar, olive oil, dukkah. And dip with artisan crusty bread. Delicious.
I was in Oz about 20 years ago when I first discovered this treat.
Balsamic with dukkah! How have I not tried that!
Ahhh Jaffle is so sweet! And his eyes for his mother ❤️❤️❤️❤️❤️ I don’t have the lifestyle for a dog, but I can dream…
I think there’s something lovely about knowing a dog isn’t right for your lifestyle, even if you’d love one. I wish more people were as responsible as you. ❤️ Meanwhile, you can enjoy Jaffle’s antics instead! 😂 – N x
I’d love to make this recipe – but I’m allergic to adel nuts. What, if anything, is a good substitute?
Thanks.
(Love the last Jaffle picture 🙂 )
Hi Joan! I’ve updated the recipe with subs – blanched almonds or cashews 🙂 – N xx
THANKS! What a lovely surprise to get an answer so quickly. XX
Can I ask why a mini food processor is required? I only have a big normal sized one. Should I just triple the recipe in that case?
Good questions Chlo! There’s not enough dukkah to blitz in a large food processor, though yes if you triple it you can use a large one! I’ll update the recipe with this point. 🙂 – N x
I am a big fan of Dukkah. I use it as a replacement for pepper in many recipes. When I mix it in my pumpkin soup, I’m in heaven.
Dukkah in pumpkin soup!! Now that’s an idea I am definitely stealing. I can imagine how good that would be! – N x