Middle Eastern Dukkah
Middle Eastern Dukkah: the ultimate make-ahead snack. A few weeks ago, I had some friends over for my birthday, and instead of spending all day in the kitchen, I put together a few simple but delicious nibbles. One of my favourites? Dukkah. This fragrant, crunchy, and nutty spice mix is the perfect dip-and-dunk companion—just grab some fresh bread, drizzle it with olive oil, and dip it straight into the dukkah for a flavour-packed bite. And bonus? It also makes a fantastic homemade gift!
One of the best things about Middle Eastern Dukkah is how customisable it is. You can mix and match the ingredients depending on what you have on hand or what flavours you love. Here’s what I used:
🌰 Nuts: Almonds, hazelnuts, walnuts (about ⅓ cup – but honestly, just go nuts! No pun intended.)
🌿 Seeds: Sunflower & pumpkin (about 1 tbsp)
🌶️ Spice Seeds: Fennel, coriander, nigella, caraway, mustard, and cumin (about 1 tbsp total)
🧂 Seasoning: Maldon sea salt (to taste)
Beyond just dipping with bread & olive oil, this versatile mix is amazing sprinkled over soups, tossed into salads, or even used as a crust for oven-roasted prawns. It adds that warm, toasty crunch and Middle Eastern-inspired depth of flavour to anything you pair it with.
Honestly? This stuff is gold. Make a big batch and keep it on hand—you won’t regret it!
Recipe inspired by the ever amazing Yotam Ottolenghi.
Middle Eastern Dukkah
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 1/3 cup mixed nuts like: Almonds, hazelnuts, walnuts
- 1 - 2 tbsp mixed seeds liks Sunflower & pumpkin
- 1 tbsp mixed seeds: fennel, koriander, nigella, caraway, mustard, cumin
- 1/4 tsp coarse sea salt, more to taste
Instructions
Add all the ingredients, in a dry heavy based skillet and toast for 1-2 minutes to let the flavours come out.
When everything is nice and toasty and starting to 'pop' transfer the nut & seed mix to a large bowl and let it cool.
Add it to a blender and pulse a few times into a rough crumbly mix (alternatively you could use mortar and pestle of course)
When ready to serve, pour a few tablespoons into a bowl together with a small dish of olive oil and fresh crusty bread on the side. Dip the bread into the oil, then into the dukkah.
Stored in an air tight jar it will keep for upto 6 months.
