March 22, 2014
3 Ratings
  • Makes about 3/4 cup
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

What You'll Need
  • 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).

See what other Food52ers are saying.

  • Schaef
  • SuSu
  • Gaia Goodness Natural Foods
    Gaia Goodness Natural Foods
  • Nina
My name is Jeanine Donofrio, author The Love & Lemons Cookbook and the food blog I create healthy, seasonal, (mostly) vegetarian. I love kale, green tea, cake, and of course lemons.

5 Reviews

Schaef February 6, 2018
I put dukkah over roasted vegetables; calliflower, shallots, brussels sprouts, carrots, parsnips.... so good!
Nina June 10, 2014
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!
Rosemary March 30, 2014
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
SuSu March 25, 2014
I have always used Dukkah as a dipping for bread when mixed with a nice evoo.
Gaia G. March 25, 2014
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!