Homemade dukkah 5



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We absolutely love cooking this exquisite recipe in our house – the smells are just amazing!

It’s beautiful on crusty bread for your next dinner party, or even for a treat just for a couple.



  • 110g (2/3 cup) roasted hazelnuts or toasted walnuts crushed
  • 80g (1/2 cup) sesame seeds
  • 2 tablespoons coriander seeds
  • 2 tablespoons cumin seeds
  • 1 teaspoon of cinnamon 
  • 2 teaspoons black pepper
  • 1 teaspoon flaked sea salt (like Maldon brand)
  • Extra virgin olive oil, to serve
  • Crusty bread, to serve



  1. Grind all spices and salt in mortar and pestle.  
  2. Toast all spices and nuts in a small frying pan over a low-medium heat until you can smell the spices.  
  3. Remove from heat and transfer to a small dish with crusty bread and oil to serve.



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  1. Only recently been introduced to dukkah, love it, but have trouble with too much bread, anyone have any other serving suggestions?

    1 REPLY
    • Natalie I use it for lots of things, sprinkle through my favourite salads, sprinkle on avocado & tomato on rice cakes, some of my friends use it as a crust on meat, sprinkle over vegetables, one friend puts it in omelette, my favourite is coat salmon in it & cook for a couple of mins in olive oil in the pan, just try it whatever way you think.

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