Dukkah 2016

Prep: 10 mins Cook: 8 mins - 10 mins


Serves 4 - 6

Serve this nutty spice mix with toasted pitta and olive oil or use in a dish to add some Egyptian spice

Nutrition and extra info

  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving (6)

  • kcal87
  • fat8g
  • saturates1g
  • carbs0.5g
  • sugars0.4g
  • fibre2g
  • protein3g
  • salt0g
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  • 50g blanched hazelnuts
  • 1 tbsp cumin seeds
  • 1 tbsp fennel seeds
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 1 tbsp coriander seeds
    Coriander seed

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 2 tbsp sesame seeds


  1. Heat oven to 180C/160C fan/gas 4. Mix everything together in a bowl then spread over a baking tray and cook for 8-10 mins until the dukkah looks toasted.

  2. Tip into a food processor and pulse a few times just until the nuts are chopped not smooth.

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Comments, questions and tips

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Illona Metcalfe's picture
Illona Metcalfe
12th Sep, 2019
I made this recipe from a good food mag many years ago. Absolutely scrummy with warm pitta or crusty bread dunked in a good olive oil and then into the dukkah. Yum!
17th Jan, 2018
Really good. Adds a new dimension to pork & chicken. It's worth experimenting with, there are many different recipes for it.
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