Dukkah with bread and olive oil

Name: Dukkah with bread and olive oil
Prep time: 10 min
Cook time: 12 min
Total time: 37 min
Ingredients: 60 g hazelnuts, raw, skin on; 40 g sesame seeds; 15 g coriander seeds; 8 g cumin seeds; 2 g black peppercorns; 4 g salt; 100 ml olive oil, good extra virgin, in a shallow bowl; 300 g pita bread, warm, torn into pieces (optional)

Vegetarian

دقة · duqqa

A coarse, toasted mix of hazelnuts, sesame, coriander, cumin and black pepper, set out beside a bowl of olive oil: tear the bread, dip it in the oil, then in the dukkah. A simple Egyptian way to eat bread.

Dukkah with bread and olive oil is an Egyptian dip, ready in about 37 minutes and made with hazelnuts, sesame seeds and coriander seeds. It serves 6 and is rated beginner to cook.

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Prep: 10 min
Cook: 12 min
Rest: 15 min
Total: 37 min
Serves: 6
Level: Beginner
Calories: 248

Ingredients

6 servings (about 20 g dukkah and 15 ml oil)

60 g Hazelnuts (opens in a new tab), raw, skin onSwap: AlmondsContains tree nuts
40 g Sesame seeds (opens in a new tab)Contains sesame
15 g Coriander seeds (opens in a new tab)
8 g Cumin seeds (opens in a new tab)
2 g Black peppercorns (opens in a new tab)
4 g Salt (opens in a new tab)Flaky sea salt if you have it.
100 ml Olive oil (opens in a new tab), good extra virgin, in a shallow bowl
300 g Pita bread (opens in a new tab), warm, torn into pieces (optional)Or Egyptian baladi bread or crusty bread.Contains wheat, gluten

Equipment

Method

1
Step 1
Toast the hazelnuts (opens in a new tab) in a dry frying pan over medium heat, shaking often, for 5–6 minutes until the skins crack and the nuts smell toasty and are golden inside. Tip into a clean tea towel, rub off most of the loose skins and leave to cool.
- 7 min
- medium heat
- Frying pan / skillet (opens in a new tab)
2
Step 2
In the same pan, toast the coriander seeds (opens in a new tab), cumin seeds (opens in a new tab) and peppercorns (opens in a new tab) over medium heat for 1–2 minutes, until fragrant and the cumin darkens slightly. Tip onto a plate.
- 2 min
- medium heat
- Frying pan / skillet (opens in a new tab)
3
Step 3
Toast the sesame seeds (opens in a new tab) over medium-low heat, stirring constantly, for 2–3 minutes until golden and starting to pop. Cool everything completely for 15 minutes; warm nuts turn to paste when ground.
- 3 min
- medium-low heat
- Frying pan / skillet (opens in a new tab)
4
Step 4
Pound the spices in a mortar (or pulse in a spice grinder) to a coarse powder. Add the hazelnuts (opens in a new tab) and pound or pulse briefly to coarse crumbs about the size of a lentil; stop before they become oily. Stir in the sesame seeds (opens in a new tab) and salt by hand.
How it looks · Photo: https://kaboompics.com/ on Pexels
5
Step 5
To serve, pour the olive oil (opens in a new tab) into one shallow bowl and pile the dukkah into another. Tear the warm bread, dip it first in the oil and then press it into the dukkah so it clings.
- 2 min

About this dish

Origin: Egypt · Commonly attributedThe name comes from the Arabic for 'to pound'. Egyptian dukkah ranges from a plain mix of coriander, cumin and salt to versions with nuts or chickpeas; this hazelnut-sesame version is the one most widely published.Also popular in AustraliaMore food from Egypt
Dish: Breakfast · Snack · Dips & spreads · Condiments, chutneys & relishes
Cooking method: Toasted, No-cook
Taste: nutty, aromatic / warmly spiced, salty, peppery
Diet: Vegan · Dairy-free · Keto-style · Low-carb
All labels
Vegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Dairy-free · Egg-free · No added sugar · Alcohol-free · Pork-free · Beef-free · Mediterranean-style · Keto-style · Low-carb
Without the optional extras: Whole-food focused, Paleo-style, No gluten ingredientsWorked out from the ingredients. How labels work
Good for: Make-ahead · Portable / lunchbox
Cook more with: Hazelnuts · Sesame seeds · Coriander seeds · Cumin seeds · Black peppercorns
Techniques: Toasting · Spice roasting (dry-roasting) · Dry grinding

Allergens

Contains: Tree nutsfrom hazelnuts
Contains, can be adapted: Wheatfrom pita bread
Contains, can be adapted: Glutenfrom pita bread
Contains: Sesamefrom sesame seeds, pita bread

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

248 kcal per serving

Calculated

1 serving ≈ 37 g · recipe makes 6

Where the energy comes from

Protein 5%
Carbohydrate 8%
Fat 87%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g
Energy	248 kcal	677 kcal
Protein	3.3 g	8.9 g
Carbohydrate	5.4 g	14.8 g
Net carbohydrate	2.4 g	6.5 g
Sugars	—	—
Added sugars	0 g	0 g
Fibre	3 g	8.3 g
Fat	25.3 g	69 g
Saturated fat	3.1 g	8.3 g
Trans fat	—	—
Cholesterol	0 mg	0 mg
Sodium	263 mg	716 mg
Salt equivalent	0.7 g	1.8 g

Vitamins & minerals per serving

Potassium: 159 mg
Calcium: 108 mg
Iron: 2.9 mg
Magnesium: 53 mg
Vitamin A (RAE): 1 µg
Vitamin C: 1 mg
Vitamin D: 0 µg
Vitamin B12: 0 µg
Folate (DFE): 18 µg

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
Optional ingredients are not included: pita bread.
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

The texture should be dry and crumbly, not a paste; grind in short bursts.
Dukkah is also good sprinkled over labneh, eggs, roasted vegetables or salads.

Common mistakes

Grinding while the nuts are warm, or for too long, which makes a nut butter.
Burning the sesame; it colours quickly once hot.

Serve with

With warm bread and olive oil for breakfast or as a snack.
Sprinkled over hummus, labneh or fried eggs, or used to crust fish or lamb.

Food safety

Contains tree nuts and sesame.

Storage

Store the dukkah in an airtight jar in a cool, dark place for up to 1 month (or in the fridge for 2 months); the nuts go rancid if kept warm.

Variations

Plain Egyptian dukkah (Egypt): Just toasted coriander, cumin, sesame and salt, sometimes with dried mint or thyme; no nuts.
With chickpeas: Roasted chickpeas (leblebi) or roasted chickpea flour bulk out the mix in some Egyptian homes.
Café dukkah: Australian cafés use pistachios or almonds, often with fennel seed and chilli.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 2 Nov 2026 · Updated 8 Nov 2026

Goes with

Recipe DNA

How this dish is built

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Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Pita bread, warm, torn into pieces (optional)300 g

Used in step 5

Make it milder, swap ingredients for your diet, change the batch size or thickness — the original stays as it is.

Customise in Sauce & Drizzle

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