Dukkah to Die For… The Heady Egyptian Spice-Mix


I’m sure most of my Australian readers are already very familiar with dukkah, as well anyone hailing from Egypt (If you’re out there listening!), the home of dukkah. I was lucky enough to run into this intoxicating spice mix in Melbourne where it is dominating plates everywhere you look, and rightly so. A crumbling victory that adds huge amounts of nutrients and flavor to a huge variety of foods:

  • Garnish your dips: hummus, baba ghanouj, yoghurt dips – you name it.
  • Atop the poached egg on your breakfast plate
  • Dip your bread in olive oil, then into the spice mix (this is how it is traditionally eaten in Egypt)
  • On salads
  • On Soups
  • Mix it with your breadcrumbs (or use in place of) for crumbing meat/veggies
  • Add olive oil and use for marinating meats/fish
  • Mix through rice
  • Chunkier mixes can just be eaten as straight snacks

A traditional recipe might look like this: almonds, hazelnuts, sesame seeds, cumin, coriander, fennel, salt and mint. But, as always, you can almost throw any spice, herb or nut you have into the mix.

I love to incorporate heady, floral aromas and mix flavors from different countries, so I concocted the following two recipes…

Rose, Cardamom & Pistachio Dukkah


  • 1/2 cup Pistachios
  • 1/2 cup almonds
  • 1 tbsp black sesames (the black is beautifully contrasting aesthetically)
  • 1/2 tsp cardamom
  • 1/2 tsp cinnamon
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • small handful of unsprayed rose petals (i stole some from the parking lot of whole foods)
  • 1/4 tsp rose water (you can add bit by bit at the end, until desired rosiness is achieved)
  • good pinch of sea salt

Lavender, Rosemary & Hazelnut Dukkah


  • 1/2 cup hazelnuts
  • 1/2 cup almonds
  • 1 tbsp black sesames
  • 1/2 tsp ground cinnamon
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • few sprigs of lavender – picked
  • few sprigs of rosemary – picked and finely chopped
  • good pinch of sea salt


Start by roasting your nuts at a low temperature – 300f/150c. For about 20 minutes or until they are lightly but evenly toasted. In a pan on a low flame, toast the seeds – sesame, coriander & cumin (& cardamom for the rose), for a few minutes until the aromas start to mingle about.

Toss your nuts and seeds in a mortar and pestle along with the remaining ingredients for either recipe, and crush away till your heart’s content, or desired texture is acquired…



One thought on “Dukkah to Die For… The Heady Egyptian Spice-Mix

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    Community Manager

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