This Egyptian nut and spice blend (pronounced “doo-kah”) is (aside from my Japanese Gomasio) one of the best condiments to add to just about anything! Dukkah comes from the Arabic term for ‘pounding’ which is fitting as the blend of spices is traditionally pounded together in a mortar and pestle. It is fragrantly nutty and the spices offer a deliciously aromatic twist taking any dish to new heights. Commonly found in markets in the middle east there are many different variations of dukkah, but this one has become my favorite. Sometimes, if I have them on hand I will switch out the pecans for hazelnuts for a different dukkah feel and this variation is utterly mouth-watering too!

Dukkah mise en place/ food prep
Toasting the nuts and seeds in a dry pan

There are multiple uses for dukkah. Here are some of our favs: We love it with my Flat-Bread Chapati dipped into extra virgin olive oil and then we spoon the dukkah on top, which is next level! We also love to sprinkle dukkah over our salads, soups, inside wraps and roasted veggies – this adds so much extra flavour, texture and fun! It’s also great as a meat, fish, or chicken crumb – we dip into egg them roll it into the dukkah before baking or pan fry. Finally, it also goes well with coconut yogurt (or if you prefer greek yoghurt) and berries. It adds a plethora of healthy whole food fat and fiber to every dish!

Processing the nuts, seeds and spices to make dukkah


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Recipe by Priscilla Soligo Course: Condiments, Salads
Prep time


Cooking time



Makes approx. 1¼ Cups of Dukkah


  • 65g ½ Cup Pecans

  • 40g ¼ Cup Almonds

  • 38g ¼ Cup Sesame Seeds

  • 30g ¼ Cup Walnuts

  • 1g ½ tsp Ground Cumin

  • ½ tsp Ground Coriander

  • 1g ¼ tsp Unrefined Salt

  • Generous Pinch Fresh Ground Pepper


  • On the stove on a low heat in a dry pan, toast the walnuts, pecans and almonds until fragrant. Stir intermittently for one to two minutes. 
  • Add in the sesame seeds (these require less toasting time.) Toast for about one more minute, or two stirring intermittently. 
  • Remove nuts and seeds from the stove and transfer into a food processor. 
  • Add all remaining ingredients into the food processor and pulse until a coarse sand texture is achieved. 
  • Ideas for use: We love sprinkling dukkah onto our salads, soups, wraps and onto my Flat-Bread Chapati with extra virgin olive oil. Also steamed or sautéed vegetables – absolutely anything!


  • Storage: Dukkah stores well in a glass jar with a lid in the fridge for up to two months.

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