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Dukkah (Egyptian Nut and Spice Mix)

A recipe for Dukkah (Egyptian Nut and Spice Mix)! Toasted hazelnuts are blended into a coarse mixture with sesame seeds, coriander, cumin, fennel, thyme, and pepper.

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 1 1/2 Cups
Course: Appetizer
Cuisine: Egyptian

Ingredients

  • 2/3 cup (90 grams) hazelnuts
  • 1/3 cup (40 grams) sesame seeds
  • 2 tablespoons (10 grams) coriander seeds
  • 1 tablespoon (8 grams) cumin seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon black peppercorns
  • 1 teaspoon dried thyme
  • 1 teaspoon sea salt
For serving:
  • olive oil
  • bread

Instructions

    Cup of Yum
  1. Place a large skillet over medium heat.
  2. Add the hazelnuts and toast until browned and fragrant, stirring often.
  3. Remove the hazelnuts from the pan.
  4. Place the sesame seeds in the hot skillet and toast until golden, stirring often. Set aside with the hazelnuts and allow to cool to room temperature.
  5. Toast the coriander, cumin, fennel, and black peppercorns just until fragrant, about 3 minutes.
  6. Set aside and allow to cool to room temperature.
  7. Place the toasted hazelnuts, sesame seeds, coriander, cumin, fennel seeds, black pepper, thyme, and salt in a large food processor.
  8. Pulse the mixture until coarse.
  9. Serve the spice mix with bread and olive oil.