Dukkah: An Egyptian Spice Mixture

Dukkah spice recipe

The Spruce

Prep: 10 mins
Cook: 8 mins
Total: 18 mins
Servings: 8 servings
Nutrition Facts (per serving)
167 Calories
11g Fat
15g Carbs
6g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 167
% Daily Value*
Total Fat 11g 14%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 141mg 6%
Total Carbohydrate 15g 5%
Dietary Fiber 6g 21%
Total Sugars 1g
Protein 6g
Vitamin C 2mg 9%
Calcium 182mg 14%
Iron 4mg 24%
Potassium 263mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Dukkah, which is pronounced doo-kah, is an Egyptian condiment/spice mixture with a distinctly nutty taste. It actually derives its name from the Arabic term for pounding which makes sense since the blend of spices is traditionally pounded together in a mortar and pestle. It's definitely not a typical spice blend but, rather, a wonderfully fragrant combination of roasted nuts and seeds.

Dukkah is commonly found in the markets of the Middle East, especially Egypt, and in the United States you should be able to find it ready made in most Middle Eastern markets, spice stores, and even chain stores like Trader Joe's and Target. But it's also easy enough to make at home and you'll get the benefit of the freshly roasted flavor. There are also a lot of possible variations so it's fun to experiment and find your perfect custom blend. The house dukkah, if you will.

Speaking of different blends, there are loads of different recipes for dukkah but some common ingredients that all the mixtures will probably include are nuts, sesame seeds, coriander, and cumin. Hazelnuts are the most common nuts used but, again, other ingredients such as pine nuts, pumpkin seeds, or sunflower seeds, might be used with or instead of the hazelnuts. From there, individual cooks can add their own touches like mint, dried thyme, or peppers for a bit of heat. Although most dukkah blends will probably not contain roasted chickpeas, some of the more ancient recipes call for them. And since I love all things chickpea, I knew I had to make my "house dukkah" that way.

The most common use for dukkah is as a crust for lamb, chicken, or fish. It's also wonderful sprinkled on roasted vegetables such as carrots, feta cheese, or as a dip for pita bread. Swirl it into some good olive oil or into your favorite tahini sauce or hummus.


  • 3/4 cup sesame seeds

  • 1/2 cup roasted chickpeas

  • 1/4 cup hazelnuts

  • 1/2 cup coriander seeds

  • 2 tablespoons cumin seeds

  • 1/2 teaspoon salt

  • 1/4 teaspoon black peppercorns

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Dukkah
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  2. Preheat the oven to 350 F.

  3. On a baking sheet lined with parchment paper, spread the sesame seeds out in a single layer.

    Spread the sesames out
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  4. Roast in the oven for about 2 to 3 minutes. Remove from the oven and set aside to cool.

    Roast in the oven
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  5. Place the chickpeas and hazelnuts on the same baking sheet and roast in the oven for about 5 minutes.

    Chickpeas on tray
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  6. Remove and combine with the toasted sesame seeds.

    Remove and combine
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  7. Combine the sesame seeds, chickpeas, hazelnuts, coriander seeds, cumin seeds, salt, and black peppercorns in a food processor and grind for 2 to 4 minutes. You can also mash all the ingredients with a mortar and pestle until ground up.

    Combine seeds
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  8. Store in an airtight container.

    Store in an air tight container
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  9. Use in your favorite Middle Eastern recipes and enjoy.