Dukkah (pronounced ‘do -kah’) is an Egyptian blend of coarsely ground nuts and spices. Use it by dipping bread in extra virgin olive oil then into the Dukkah. I remember the first time I encountered this curious looking mixture when I was still living in Singapore. My husband and I went out for dinner at The Cellar Door and while we were waiting for our drinks, we were served Dukkah with bread. We looked at the waiter and asked what it was and how to use it. It’s easy to see how one can become addicted to the flavors. Thank goodness we stopped after a second helping of bread to dip otherwise we wouldn’t have had room for our meal! Dukkah is an easy gift to make and give to friends as it keeps well in the fridge for a few weeks (if it lasts that long!).

Makes about 2 cups

150g sesame seeds
50g coriander seeds
50g cumin seeds
50g shelled pistachios
75g macadamia nuts, roughly chopped (can use whole blanched almonds)
2 teaspoons Maldon sea salt (please don’t use table salt!)
freshly ground black pepper, to taste

Dry roast all spices individually until fragrant; don’t burn:
1) Quickly pan fry (dry pan) sesames, stir and then remove
2) Add coriander and cumin together and dry roast until fragrant
3) Roast macadamia nuts and pistachiosin oven until golden brown, 200c for about 5 minutes (let cool before processing)

Place spices in a spice grinder, food processor or pound with mortar and pestle. Grind to a coarse consistency (I prefer to process until fine). Remove from processor and place in a bowl. When macadamia nuts are cooled, place in the food processor and process until fine. Combine spices and nuts with sea salt and pepper to taste. Store in an airtight container preferably in the the fridge.

The Culinary Chase’s Note: It’s important to make sure all the ingredients have cooled down before processing otherwise you’ll end up with a paste. You can also substitute the coriander and cumin seeds for ground coriander and cumin (just remember that whole spices are more aromatic when roasted). Use Dukkah as a crust or breading for foods like lamb, shrimp, fish or chicken. Sprinkle over salads or pasta dishes. Delicious!


  1. Kalyn on May 7, 2008 at 13:02

    This is something I’ve been wanting to try for ages!

  2. The Culinary Chase on May 15, 2008 at 02:21

    Hi Kalyn, the flavors are lovely & can be easily used on many things. I used it this morning on my scramble eggs (a sprinkle did the trick!). Cheers!