🥜 Dukkah
Dukkah is an Egyptian blend of toasted hazelnuts, sesame seeds, coriander and cumin, coarsely crushed with salt into a dry, crunchy and fragrant crumble. It is eaten as a dip: a piece of flatbread is dipped first in olive oil and then into the dukkah. It is also sprinkled over salads, roasted vegetables, eggs or grilled meat.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 70 g hazelnuts
- 40 g sesame seeds
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tsp flaky salt
- ½ tsp black pepper
Method
- Toast the hazelnuts in a dry pan or oven until fragrant, then rub off the skins.
- Toast the sesame seeds in a dry pan until golden.
- Toast the coriander and cumin for 1 minute until they smell nutty.
- Crush everything with the salt and pepper in a mortar or pulse briefly in a grinder to a coarse crumble.
- Store in a jar and serve with olive oil for dipping.
How to make it lighter
- Dukkah is calorie-dense: 2 tbsp (about 20 g) is enough for a dip.
- Sprinkle it over vegetables or salad instead of eating it with oil.
- Dip vegetables like cucumber or carrot sticks instead of extra oil.
History
Dukkah has long been a simple everyday food in Egypt, and its name comes from the Arabic verb meaning 'to pound', after the way the nuts and spices are crushed. Recipes vary from family to family; in recent decades the blend has also become popular in Australia, Europe and North America.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →