Dukkah for Seasoning

We blogged about this recipe here.

Dukkah for Seasoning


  • 1/2 c nuts of choice (cashews, almonds, and/or hazelnuts; if you can find nuts already roasted, use them and then you can eliminate the roasting step.  But do cut back on the salt, if they’ve been salted)
  • 1/4 c roasted, shelled pistachios (omit, if you can’t find them/don’t want to afford them)
  • 1/4 c sunflower seeds
  • 1/4 c pine nuts (optional – very pricey!)
  • 1/4 c toasted sesame seeds
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp pepper

Heat a skillet to medium (no oil), then add the nuts of choice.  Stir and mix constantly until they begin to slightly brown, about 5 minutes.  Remove to a bowl.  Add the pistachios, sunflower seeds, and pine nuts to the skillet;  stir and mix them also until they begin to slightly brown, about 2-3 minutes.  Be careful to not let them burn.  Remove the skillet from the heat and let the pistachio mixture cool.

Add the nut mixture, pistachios, sunflower seeds and pine nuts to a food processor, along with the sesame seeds, coriander, cumin, salt, and pepper.  Grind the mixture until it’s just slight chunky and not quite ground; you don’t want nut butter and you do want a little crunch!  Place in a lidded container and store in the fridge for several weeks.  Or freeze.  

Sprinkle the dukkah over your avocado toast.  Or on top of eggs.  Or on vegetables.  Or in your salad dressing.  Or season your lamb or chicken or fish with it before cooking.  Or do as the Egyptians do and dip bread into olive oil and then into the dukkah – and savor it.

Recipe brought to you by Andy and Ann and Big Little Meals.

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