How To Make Dukkah Nut And Spice Blend

You may have not heard of dukkah, but we love it, and we think you will, too: Toasted nuts and seeds are ground to a coarse powder that you'll want to sprinkle over just about everything. It's smoky and salty with a complex richness from the nuts.

We specifically love to use this spice blend as a crust for halibut (see the recipe). However, feel free to use it on chicken and vegetables, or even mixed into yogurt for a tangy dip.

To learn more, read "Your Pantry's New Best Friend: Dukkah."

Recipe from the Tasting Table Test Kitchen

Egyptian Nut And Spice Mix (Dukkah) Recipe
4.2 from 44 ratings
Toasted nuts and spices come together to make dukkah, the Egyptian spice blend you'll be sprinkling on everything.
Prep Time
Cook Time
Egyptian Nut and Spice Mix
Total time: 15 minutes
  • ¼ cup hazelnuts, toasted
  • 3 tablespoons sesame seeds, toasted
  • 3 tablespoons coriander seeds, toasted
  • 2 tablespoons pistachios, toasted
  • 2 tablespoons cashews, toasted
  • 1 tablespoon cumin seeds, toasted
  • ½ tablespoon fennel seeds, toasted
  • 1 teaspoon kosher salt
  • ½ teaspoon dried mint
  • ¼ teaspoon sugar
  • Pinch red pepper flakes
  1. In a food processor, combine all the ingredients, and pulse until a coarse spice mix forms.
  2. Use immediately or transfer to an airtight container and store in the refrigerator for up to 2 weeks.
Calories per Serving 158
Total Fat 13.3 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 8.8 g
Dietary Fiber 4.2 g
Total Sugars 1.2 g
Sodium 69.1 mg
Protein 4.9 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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