Dukkah - A wonderful nut-spice from Egypt

Roasted hazelnut kernels and lots of good spices mixed together!


  • 250 gram hazelnut kernels
  • 4 tbsp sesame seeds
  • 2 tbsp fennel seeds
  • 2 tbsp coriander seeds
  • 2 tbsp cumin seeds
  • 1 tbsp paprika powder
  • 1 tbsp chiliflakes
  • 1 tbsp maldon salt

I first got this spice mixture served by some good friends of mine when we had a meze dinner. Different dishes from the Middle East. It was incredibly good, but perhaps what made the most impression was still this simple nut-spice full of flavor. Use it as a sprinkle or to tip good bread with olive oil on. I guarantee this will be popular. I always get a lot of questions about durability and this lasts for many weeks.

Step 1

Start by measuring all the spices and pour into a dry pan. Turn on medium heat and fry the spices for 5-10 minutes until you feel a strong spice smell in the room. Stir regularly so that nothing burns.


Step 2

Preheat the oven to 200 degrees hot air. Pour all the hazelnut kernels on a tray with baking paper. Bake for 5-8 minutes until you see the shell crack open and they look a little burnt.

Dukkah 2
Dukkah 3

Step 3

Remove the shell by placing them in a grate and rubbing between your hands. You can also use a clean kitchen towel and knead them in this. When you are done, you have roasted hazelnut kernels without shells.

Dukkah 4
Dukkah 5

Step 4

Use a mortar or a food processor and crush all the spices. It is smart to do this in turns and only use the "flash" function. You want it to have a slightly different consistency on both the spices and the nuts. Finally mix together in a bowl. You can adjust the taste a bit with more salt or chili if you want.

Dukkah 6
Dukkah 7
Dukkah 8

Step 5

Pour into an airtight glass. This is incredibly good and can be used as a dip for bread, on salads, on eggs, avocados and topping on many dishes where it is good with a little crunsh and good flavors of spices. Good luck.

Dukkah 10