Almond and Hazelnut Dukkah

Almond and Hazelnut Dukkah

Almond and Hazelnut Dukkah

Almond and Hazelnut Dukkah

Dukkah, a savory spice and nut mix, has Arabic roots and worldly applications. Traditional key ingredients are nuts, coriander, cumin seed, salt and sesame seeds, but it can also include other seeds such as fennel and peppercorns. The word Dukkah is attributed to Arabic references to crush or turn to powder which can be done with a mortar and pestle or an electric spice grinder.

  • 1/3  cup whole unroasted hazelnuts
  • 1/3  cup unsalted whole unroasted almonds
  • 2  heaping tablespoons of sesame seeds
  • 2  tablespoons coriander seeds
  • 1  tablespoon cumin seeds
  • 1  teaspoon fennel seeds
  • 1  teaspoon black peppercorns
  • ½ teaspoon coarse sea salt (fleur de sel is nice)

Steps: Preheat oven to 375°F

  1. Distribute the hazelnuts and almonds each to their own baking trays to control for cooking differences
  2. Toast nuts in the oven or toaster oven until lightly browned for 4-8 minutes, then remove from oven to cool. Rub the hazelnuts together in batches between your palms to remove most of the skin
  3. Chop the nuts into ⅛” size bits and add to a bowl. A bread knife helps to keep nuts from escaping
  4. Heat a skillet over medium heat and toast the sesame seeds until golden, remove
  5. Toss the spices into the skillet, shaking it a few times and heat the spices until they become aromatic
  6. Put the sesame seeds and spices in an electric grinder or mortar and pestle grind to a coarse powder
  7. Add the mixture to the chopped nuts. Sprinkle in the salt and stir.
  • Nutrient-dense food with high-satiety protein & healthful spices
  • Because of the natural oils in the nuts and sesame seeds, dukkah does not have a long shelf life but can be stored for a month in the refrigerator.
  • A spice blend of savory and nutty with hints of sweet and heat
  • Coriander adds a hint of lemon and wood notes
  • Crunchy textures from whole and crushed nuts and spices
  • Use as a dip for crudité: radishes, cucumbers, sweet peppers, green onions, jicama, carrots
  • Use as an dip for bread by combining olive oil with the Dukkah
  • Use as a seasoning topping for flat bread
  • Sprinkle on roasted vegetables
  • Add to a fresh grated carrot salad

“A popular spice blend that modern Egyptians enjoy just as their ancestors did thousands of years ago” Spice of Life in Egypt

    About Me

    The pleasure of food, good health and well-being through simple habits for eating well and flexitarian low-key cooking.
    Michele Redmond

    Michele Redmond

    French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist

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