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Dukkah Seasoning

Dukkah is an Egyptian blend of roasted nuts and spices. There are as many varieties and variations as there are spice merchants in Cairo. There are versions that include added salt and heat by using things like cayenne pepper. Feel free to add these to the blend if it suits your palate. Also, feel free to vary any of the combinations of ingredients here or to add or try different nuts to the mix. This blend is great with roasted fish or chicken. Try it on pasta, or salads, especially with a touch of sumac. It is also wonderful if included in dips or simply used in combination with some fresh bread and olive oil. If using this version with olive oil, don’t forget to keep a little good quality salt around as well. And for the truly adventurous, it is delightful sprinkled on top of chocolate!


  • 3 Tablespoons Whole Cumin Seed
  • 3 Tablespoons Fennel Seed
  • 2 Tablespoons White Sesame Seed
  • 2 Tablespoons Black Sesame Seed
  • 1 Tablespoon Black Peppercorns
  • 1 Tablespoon Nigella
  • ¼ cup Almonds
  • ¼ cup Pistachios
  • ¼ cup Hazelnuts
  • 1/3 cup Whole Coriander Seed

Pan-roasted Carrots with Dukkah and Pomegranate Molasses


Place all of the spices in a dry pan and gently heat. Move the mixture frequently and remove from the heat as soon as the contents become fragrant. Add the contents into a mortar and pestle, spice grinder, or coffee grinder. You can also use a food processor or blender. Grind into a rough powder and mix until well distributed. Store in an airtight jar.