Making your own dukkah |

Dukkah… Dukkah who?

The first time I heard about dukkah was when I had a photoshoot where we had to use it on top of a potato (I think it was a potato… it’s a long time ago!) As with most things I encounter that I do not know yet I tasted it and was immediately convinced this was the thing to have.

For whatever reason it took another couple of years before I made it for the first time. Doesn’t that happen quite often? You see something, you want something and than it just disappears into the back of your mind. Well that was the case with this; but after that first time making it, I found out it was ridiculously easy to do. Need I say more?

Just try for yourself!


Make your own dukkah

Making your own dukkah |
  • Author:
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 250 gram (2 cups roughly)
  • Category: basics
  • Method: Baking


  • 75 gr hazelnuts (1/2 cup)
  • 150 gr almonds (1 cup)
  • 2 tbsp of cumin seeds
  • 1 tbsp of coriander seeds
  • 1 tsp of fennel seeds
  • 2 tsp of sesame seeds
  • 1 tsp salt flakes
  • 1 tbsp sunflower seeds
  • 1 tbsp pistachio nuts


  1. Mix all ingredients together. Preheat the oven to 180˚C and spread everything out on a baking tray. Don’t have more than one layer.
  2. Place in the oven and roast for about 10 minutes or until golden.
  3. Take out and leave to cool a bit before you put it in the bowl of your foodprocessor and grind it until it resembles course sand. Be careful not to blend too long or it will become pasty. Not what you want!