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Egyptian

Egyptian dukkah

Vegetarian

دقة · duqqa

Toasted hazelnuts, sesame, coriander and cumin pounded coarsely with black pepper and salt. A crunchy Egyptian nut-and-spice mix for dipping bread in olive oil, or scattering over eggs, vegetables and fish.

Egyptian dukkah is an Egyptian condiment, ready in about 40 minutes and made with hazelnuts, sesame seeds and coriander seeds. It serves 24 and is rated easy to cook.

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Prep
10 min
Cook
15 min
Rest
15 min
Total
40 min
Serves
24
Level
Easy
Calories
32

Ingredients

24 tablespoons (about 6 g each)

Equipment

Method

  1. Step 1

    Heat the oven (opens in a new tab) to 180 °C. Roast the hazelnuts (opens in a new tab) on a tray for 8–10 minutes until the skins crack and the nuts are golden inside. Wrap in a tea towel for a minute, then rub off most of the skins.

    A tray of food roasting in the oven
    How it looks · Photo: locrifa on Pexels

  2. Step 2

    Meanwhile roast the sesame (opens in a new tab) in a dry pan over medium-low heat for 3–4 minutes until golden; tip out. Roast the coriander, cumin and peppercorns (opens in a new tab) together for 2 minutes until fragrant and a shade darker.

  3. Step 3

    Cool everything completely on plates, about 15 minutes — warm nuts turn to butter when crushed.

    • 15 min

  4. Step 4

    Pound or pulse the coriander, cumin and pepper with the salt to a coarse powder. Add the hazelnuts (opens in a new tab) and pound or pulse briefly to a coarse crumble, then stir in the sesame (opens in a new tab), crushing a little of it. Keep it coarse and dry, not pasty.

    Spices being ground in a mortar and pestle
    How it looks · Photo: https://kaboompics.com/ on Pexels

  5. Step 5

    Store in an airtight container (opens in a new tab).

About this dish

Origin
Egypt · Well documentedEgyptian families make many versions, from plain sesame-and-coriander to nut-rich mixes; this hazelnut version follows the widely published Cairo-style formula.Also popular in Australia, United KingdomMore food from Egypt
Dish
Breakfast · Snack · Condiments, chutneys & relishes
Cooking method
Toasted, Roasted
Taste
nutty, aromatic / warmly spiced, salty, earthy
Diet
Vegan · No gluten ingredients · Dairy-free · Keto-style · Low-carb
All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · Paleo-style · No gluten ingredients · Dairy-free · Egg-free · No added sugar · Alcohol-free · Pork-free · Beef-free · Keto-style · Low-carb · DASH-style
Worked out from the ingredients. How labels work
Good for
Make-ahead
Cook more with
Hazelnuts · Sesame seeds · Coriander seeds · Cumin seeds · Black peppercorns
Techniques
Roasting · Toasting · Spice roasting (dry-roasting)

Allergens

  • Contains: Tree nutsfrom hazelnuts
  • Contains: Sesamefrom sesame seeds

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

32 kcal per serving

Calculated

1 serving ≈ 6 g · recipe makes 24

Where the energy comes from

  • Protein 10%
  • Carbohydrate 18%
  • Fat 72%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g
Energy32 kcal533 kcal
Protein0.9 g15.3 g
Carbohydrate1.6 g26.5 g
Net carbohydrate0.7 g11.5 g
Sugars——
Added sugars0 g0 g
Fibre0.9 g15 g
Fat2.8 g47.1 g
Saturated fat0.3 g4.3 g
Trans fat——
Cholesterol0 mg0 mg
Sodium82 mg1356 mg
Salt equivalent0.2 g3.4 g
Vitamins & minerals per serving
Potassium
47 mg
Calcium
30 mg
Iron
0.8 mg
Magnesium
15 mg
Vitamin A (RAE)
0 µg
Vitamin C
0 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
5 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • “—” 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

  • Pulse in very short bursts in a processor; stop while you can still see pieces of nut.
  • Pistachios, almonds or toasted chickpeas can replace some of the hazelnuts.

Common mistakes

  • Over-processing to a paste.
  • Grinding while the nuts are warm.

Serve with

  • Bread dipped in olive oil then dukkah, soft-boiled eggs, labneh, roasted carrots or squash, and as a crust for fish or lamb.

Food safety

  • Contains tree nuts (hazelnuts) and sesame.

Storage

  • Airtight container in a cool place for 2–3 weeks, or the fridge for a month; nuts turn rancid quickly in warmth.

Variations

  • Mint dukkah: Add 1 tbsp dried mint and a pinch of chilli flakes with the sesame.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

About this masala

Type
Dry spice blend
Texture
Coarse powder
One batch makes
about 145 g
Keeps
about 3 weeks
Store
Airtight jar, cool dark cupboard
Recipe
Traditional

Egypt. Makes Dukkah, the ingredient our dish recipes list. All masalas

Used in

None of our dish recipes use it yet — it keeps well, so it’s worth having on the shelf.

Recipe DNA

How this dish is built

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.

The spice and seasoning backbone

Spices, masalas & pastes

Used in steps 2, 4

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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