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Middle Eastern Dukkah

22 March 2024

I had some friends over for my birthday a few weeks ago, so I made a few simple dishes to serve as nibbles so I didn’t have to slave in the kitchen all day. One of these is dukkah. It’s perfect to serve with some bread and olive oil to dip into the spicy nut & seed mix. Oh and it also makes for a great gift!

You can mix around with the ingredients, here are what I used:
(Amounts are just an estimate, go nuts! (no pun intended):
Nuts: Almonds, hazelnuts, walnuts (±1/3 cup)
Seeds: Sunflower & pumpkin (±1 tbsp)
Spice seeds: fennel, koriander, nigella, caraway, mustard, cumun (±1 tbsp total)
Seasoning: Maldon sea salt (to taste)

Serve simply with some bread dipped in olive oil, sprinkled over a soup, added to a salad or coated onto oven roasted prawns. This stuff is gold!

Middle Eastern Dukkah

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dips, sides, toppings Middle Eastern
By Saffron Serves: 1 jar
Cooking Time: 5 minutes Total Time: 5 minutes


  • 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



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.

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