Homemade Dukkah

A deliciously fragrant spice mix. Serve with oil and bread.


30 grams (1 ounce, 1/4 cup) hazelnuts
30 grams (1 ounce, 1/4 cup) shelled pistachios (unsalted)
4 tablespoons sesame seeds
2 tablespoons coriander seeds
2 tablespoons cumin seeds
1 teaspoon fennel seeds
1 teaspoon black pepper berries
2 teaspoons dried thyme
1 teaspoon salt


  • Toast the hazelnuts and pistachios in a dry frying pan and set aside.
  • Toast the seeds and berries (from sesame to black pepper) in the pan for 2 minutes until fragrant, shaking the pan frequently. Let them cool completely.
  • Combine all the ingredients, and grind to a coarse powder (leave some chunky bits) in an electric coffee grinder or with a mortar and pestle. It might be easier to grind in several batches.
  • Pour into a jar, close tightly, and keep somewhere cool and dry.
This entry was posted in Dressings Salsas and Dips, Recipes. Bookmark the permalink. Both comments and trackbacks are currently closed.
  • Latest Recipe

    Stuffed Butternut Squash with Quinoa Cranberries and Kale

    Delicious, healthy Stuffed Butternut Squash with Quinoa, Cranberries, Kale, and Chickpeas. An easy, satisfying vegetarian recipe that’s perfect for Christmas Dinner! This vegetarian stuffed butternut squash recipe is a shining example of healthy but cosy fare. It’s packed with nourishing ingredients. YIELD: Serves 4 PREP TIME: 10 minutes COOK TIME: 1 hour TOTAL TIME: 1 hour, 10 minutes Ingredients: 2 medium butternut squash 2 teaspoons olive oil, divided 3/4 cup quinoa 1... Read More
    Read more »

    View All Recipes