I first tried this Dukkah at a baby shower about 8 years ago. I was intrigued by the bread dipping into olive oil and then the strange seed mix. Once you start, you can’t stop. This stuff is great. One of my friends recently came for lunch, and she is unable to eat wheat, so I rolled some haloumi cheese in dukkah, and then fried it. Served on a bed of rocket with lemon juice and olive oil = yum. Also, you can crumb fish in this instead of bread crumbs = double yum.

There are many different dukkah recipes. You can subsitute the hazelnuts for almonds or pistachios if you wish. It’s all up to you.

Can be stored in an airtight jar in the refrigerator for several weeks. Makes 200gms. We usually double the batch as we eat plenty of this.


  • 50g hazelnuts
  • 8 tablespoons sesame seeds
  • 4 tablespoons coriander seeds
  • 3 tablespoons cumin seeds
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper

What you will need

  • Small frypanRub the nuts
  • Mortal & pestle, coffee grinder or food processor
  • Tea towel
  • Airtight jar

What to do

  1. Roast the hazelnuts until they brown evenly
  2. Tip onto a tea towel, and then rub them briskly between your fingers to loosen and flake away some of the dark skin
  3. Roast the sesame seeds, coriander and cumin seeds separately in a hot, dry frying pan
  4. Ensure they do not become so hot that the seeds burn or colour to quickly
  5. Shake the pan from time to time so they brown evenly
  6. Tip into a bowl to cool


  • To grind the ingredients, use a mortar and pestle, coffee grinder or food processor. Do not overgrind you you might end up with an oily paste
  • Grind until you have a coarse crumb
  • Mix with salt and pepper and store in refrigeratorChop the hazelnuts


  • Serve with bread and extra virgin olive oil, each in a separate dipping container.

Grind the seeds

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