Egyptian Nut and Spice Blend (Dukkah)

The heady spice blend your pantry didn't even know it needed
36 Ratings
67% would make again
Photo: Rachel Vanni/Tasting Table

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."

Egyptian Nut and Spice Mix (Dukkah)

Recipe from the Tasting Table Test Kitchen

Yield: About 1 cup

Prep Time: 15 minutes

Cook Time: N/A

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


In a food processor, combine all the ingredients and pulse until a coarse spice mix forms. Use immediately or transfer to an airtight container and store in the refrigerator for up to 2 weeks.

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