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Dukkah

Spices & seasonings · Spice blends

Dukkah

Egyptian crunchy mix of toasted hazelnuts, sesame, coriander and cumin — dip bread in olive oil, then in dukkah.

Also called: duqqa, dukka, egyptian nut and spice blend, do'a

Around the world: دقة (ar)

A kind of spices

Read the full spice guide: flavour, history and how to use it

Make it yourself: Egyptian dukkah

Photo: Abissada, via Wikimedia Commons (CC-BY-SA-4.0)

What it is

A coarse blend from Egypt of toasted nuts (usually hazelnuts), sesame seeds, coriander and cumin pounded with salt and pepper. Its name comes from the Arabic for 'to pound'. It is kept dry and crumbly rather than ground to a powder or paste.

How it’s used

  • With bread and olive oil as a snack or breakfast
  • Sprinkled over eggs, labneh and hummus
  • A crust for fish, chicken or lamb
  • Scattered over roasted vegetables and salads

Characteristics

Taste
Nutty, toasty and savoury, with warm cumin and coriander.
Texture
Coarse and crunchy.
Sold as
chopped
Cooking uses
Mainly a seasoning, Used as a garnish, Usually eaten raw

Storage

Cool, dry and dark. Airtight; keeps 2–3 weeks cool, or a month in the fridge before the nuts turn rancid.

Diet, allergens and safety

Contains Tree nuts, Sesame.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Contains tree nuts and sesame.

Nutrition per 100 g

Energy
628 kcal
Protein
14.95 g
Carbohydrate
16.7 g
Fat
60.75 g
Fibre
9.7 g
Sugars
4.34 g

USDA FoodData Central: Nuts, hazelnuts or filberts (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Za'atar — For dipping bread in oil, though with no nutty crunch.

Related ingredients

Recipes with dukkah

No recipe in the catalogue uses it yet.

More spice blends