Dukkah (Egyptian Spice Blend)

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FIELD TRIP! Let’s travel to the middle east. For spice inspiration. Figuratively. 

Discovering new flavours and spices is a sure-fire way to elevate your culinary prowess. It adds a hint of mystery to your cooking. Tastes of far away places. I promise as long as you like nuts and cumin you will love Dukkah. I put that $&*# on everything

Dukkah is a spice blend that originates from Egypt, and is an aromatic blend of nuts, sesame, cumin, coriander, and pepper. You can swap in pistachios for the hazelnuts, or any nut you like, but one thing is for certain, this will elevate your dishes.

Dukkah can be sprinkled on absolutely everything. Try it on a beet salad, crusted on some fish or chicken, sprinkled over steamed green beans, or on top of soup! I added some paprika to this version which gives it a lovely colour but you can also leave it out. 


Dukkah (Egyptian Spice Blend)

Print Recipe
Serves: ~1 1/2-2 cups


  • 1 cup hazelnuts (or pistachios, almonds, macadamia nuts)
  • 1/2 cup sesame seeds
  • 1/4 cup cumin seeds
  • 1/3 cup coriander seeds
  • 1 tbsp black peppercorns
  • 1/2-1 tsp salt
  • 1 tbsp smoked or Spanish paprika (optional)



Roast the hazelnuts in the oven at 350 degrees F until fragrant and golden (about 6-8 minutes).


Place roasted hazelnuts in a clean kitchen towel and rub them to remove the skins. Or remove by hand when cold enough to handle.


Meanwhile, toast all of the seeds in a frying pan until lightly golden and fragrant (~3 minutes).


Pulse the hazelnuts in a food processor until roughly chopped (small pieces, but not a flour- you don't want them too finely ground). Place in a bowl and set aside.


Use a food processor, spice grinder, or mortar and pestle to grind the roasted seeds and peppercorns. Add the seeds, salt, and paprika to the chopped hazelnuts, and mix to combine.


Store in an airtight container. Put that S%*# on everything.

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1 Comment

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    Chicken Tagine (Moroccan Chicken Stew) – Elemental Custard
    October 13, 2017 at 7:05 am

    […] tend to serve this dish with rice pilaf and green beans sprinkled with a bit of dukkah. Which you should also […]

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