By • March 22, 2014 4 Comments

164 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: For me, dukkah serves two purposes: It’s a delicious condiment to have around and it’s also a great way to use up dried nuts and spices after I’ve cleaned out my pantry. In Arabic, the word dukkah means “to pound,” and after some quick research, I learned that there is more than one way to make it. It generally consists of hazelnuts, sesame seeds, cumin, coriander, and peppercorns, and it involves two simple steps: toasting and pounding. I improvised based on the ingredients I had, and I encourage you to do the same. Love and Lemons

Makes about 3/4 cup

  • 1/4 cup hazelnuts
  • 1/4 cup pistachios
  • 1 tablespoon whole dried coriander
  • 1 tablespoon sesame seeds
  • 1 teaspoon dried peppercorns
  • 1/2 teaspoon dried orange peel
  • 1/2 teaspoon dried cilantro
  • 1/2 teaspoon salt
  1. Using a small, dry skillet over low heat, toast the hazelnuts for a few minutes, until fragrant. Next, add the pistachios and the coriander and toast for a few minutes more. Next come the sesame seeds, peppercorns, and orange peel. Toast those for one minute more, then remove the skillet from the heat, mix in the dried cilantro, and add a few pinches of salt.
  2. Let cool, then crush in a mortar and pestle or pulse in a food processor. Stop when its a dry crumble (before it becomes a paste).

More Great Recipes: Condiments

💬 View Comments ()

Comments (4) Questions (0)


about 1 year ago Nina

I usually cut fresh farmer bread in cubes, dip it in olive oil and then dip in dukkah. With a glass of wine - simple but delicious starter for al fresco summer nights!


over 1 year ago Rosemary

I have a small grinder, so I'm sure that would work. Could you please give us some more ideas as to who to used this recipe? I'm allergic to eggs, so egg=less recipes would be especially great


over 1 year ago SuSu

I have always used Dukkah as a dipping for bread when mixed with a nice evoo.


over 1 year ago Gaia Goodness Natural Foods

I love pounding things with my mortar and pestle, especially herbs and spices for teas. This sounds like it would be great on salads, Greek yogurt or even as a crust on meats for grilling or frying! Adding this recipe to my arsenal. Thanks for posting!