This Egyptian Dukkah Spice recipe is perfect for adding extra flavor to many dishes. Also spelled "dukka" or "duqqa," it's sure to be one of your favorite Middle Eastern Spices in your kitchen!
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Dukkah is a traditional Middle Eastern spice blend with a distinctive flavor and versatile uses. Its name is derived from the Arabic word "duqqa," meaning "to pound" or "crush," reflecting the way the ingredients are traditionally prepared.
Dukkah spice has a nutty, earthy, and slightly spicy taste, with a balance of savory and aromatic notes. Toasting the nuts and seeds brings out their natural oils and intensifies the flavors.
Dukkah typically combines nuts, seeds, and spices, resulting in a coarse, crumbly mixture that adds texture and flavor to various dishes including Lebanese hummus and roasted eggplant dip!
Jump to:
🔖 Ingredient & Substitutions
- Nuts: Hazelnuts are almost always included in Dukkah and should be included. Other nut options include almonds, pistachios, and peanuts.
- Seeds: I use pepitas (unsalted pumpkin seeds); however, you can also use sunflower seeds. You'll also need sesame seeds.
- Spices: Coriander seeds, cumin seeds, black peppercorns, and chili flakes.
- Herbs: Dried thyme and mint.
*A full list of ingredients can be found in the recipe card at the bottom of the page.
🥜 How To Make Dukkah Spice
Step 1: Crush or chop the hazelnuts, then toast them along with the pepitas in a dry skillet over low-medium heat until fragrant. Remove from the skillet and allow to cool.
Step 2: Add coriander, cumin, and peppercorns to the same skillet. Toast for about 2 minutes, then stir in chile flakes and toast for an additional minute. Remove from heat and allow to cool.
Step 3: Using a mortar and pestle or a spice mill, crush hazelnuts and pepitas until coarsely chopped. Then add in the coriander seeds, cumin seeds, peppercorns, and sea salt, and grind until just before it turns into powder.
Pro Tip: Make sure not to grind it too finely. Dukka is supposed to have a coarse texture.
Step 4: Add sesame seeds to the pan. Toast for a few minutes or until they begin to brown. Remove sesame seeds from the pan and turn off the heat.
Step 5: In a small bowl, combine the dukkah spice mixture with sesame seeds, dried mint, and thyme leaves. Mix to combine and store in an 8-oz jar until needed.
Pro Tip: You can store dukkah spice in the pantry or in the freezer to preserve its flavor for a longer period of time.
🤷🏻♀️ Recipe FAQs
The word "Dukkah" is derived from the Arabic word meaning "to pound." The ingredients in this Egyptian spice blend are usually pounded using a mortar and pestle.
Duqqa is somewhat similar to the spice blend known as Za'atar.
Not only do they both originate in Egypt, but both are used as condiments. Like za'atar, dukkah spice may be sprinkled over food as a seasoning, or mixed with olive oil to form a paste.
If you take the time to look up different dukka spice recipes, you will soon see that some ingredients are always present, while other ingredients vary from recipe to recipe.
For example, hazelnuts, cumin, coriander, and sesame seeds are included in most recipes. While ingredients like fennel, mint, chili flakes, marjoram, nigella sativa, and pine nuts may or may not be included.
When coming up with my own blend, I chose the ingredients that I not only like but that complement each other. If I've left out an ingredient that you are fond of, I encourage you to add it!
👩🏼🍳 Pro Tips
- If you don't have a mortar and pestle or spice mill, you can pulse ingredients in a food processor.
- One way to enjoy this dukkah spice recipe is by dipping warm homemade pita bread in olive oil, then into the spice blend, somewhat similar to Manakish.
- You can also sprinkle dukkah spice over some tangy, homemade yogurt, and it's delicious over pumpkin soup.
- One of my favorite ways to enjoy dukkah spice is over this Pumpkin Casserole recipe.
If you enjoy making your own spice blends, you may be interested in learning how to make your own Corned Beef Spices, Biryani Spice, Pork Rub, and Zaatar Substitute Spice Blend.
🌶 More Spice Recipes
If you enjoy this dukkah spice recipe, check out these other spice recipes!
Did you make this recipe?
📖 Recipe
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Ingredients
Method
- Crush or chop the hazelnuts, then toast them along with the pepitas in a dry skillet over low-medium heat until fragrant. Remove from the skillet and allow to cool.
- Add coriander, cumin, and peppercorns to the same pan. Toast for about 2 minutes, then stir in chile flakes and toast an additional minute. Remove from heat and allow to cool.
- Using a mortar and pestle or a spice mill, crush hazelnuts and pepitas until coarsely chopped. Then add in the coriander seeds, cumin seeds, peppercorns, and sea salt and grind until just before it turns into powder.
- Add sesame seeds to the skillet. Toast for a few minutes or until they begin to brown. Remove sesame seeds from the pan and turn off the heat.
- Next, add sesame seeds to the skillet. Toast for two minutes, or until they begin to brown. Remove sesame seeds from the skillet and turn off the heat.
- In a small bowl, combine dukkah spice mixture with sesame seeds, dried mint, and thyme leaves. Mix to combine and store in an 8 oz jar until needed.
Nutrition
Notes
-
- Make sure not grind it too finely. Dukka is supposed to have a coarse grain.
- You can store dukka spice in the pantry, or in the freezer to preserve its flavor for a longer period of time.
- If you don't have a mortar and pestle or spice mill, you can pulse ingredients in a food processor.
-
- One way to enjoy this dukkah recipe is by dipping warm Pita Bread in olive oil, then into the spice blend, somewhat similar to Manakish.
-
- You can also sprinkle dukkah over some tangy, homemade yogurt, and it's delicious over pumpkin soup.
-
- One of my favorite ways to enjoy duqqa is over this Pumpkin Casserole recipe.
Comments
No Comments