Homemade Dukkah Spice Recipe

A simple and flavorful homemade Dukkah spice blend. This aromatic mix of toasted nuts, seeds, and warm spices adds texture and depth to a variety of dishes, from roasted vegetables to dips and meats. Perfect for spicing up everyday meals with minimal effort.

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Prep Time 10

Cook Time 6

Course Appetizer, Condiment

Cuisine Middle Eastern

Servings 72 portions (1 teaspoon per serving)

Calories 15 kcal

Equipment

White Commercial Grade Plastic Cutting Board 18 x 12 x ½ Thick High Density

Chopping board

Chefs knife 6 inch

Nonstick frying pan

Ingredients

4 tablespoon hazelnut meal
4 tablespoon sesame seeds
4 tablespoon pistachios (diced into small pieces)
4 tablespoon walnuts (diced into small pieces)
6 teaspoon cumin ground
8 teaspoon coriander ground
1 teaspoon salt
1 teaspoon mixed ground black and white pepper (to taste)

Instructions

Dice the walnuts and pistachios. Chop them into small, even pieces for a consistent texture.
(We like to use a knife to cut and crush the nuts, as it gives them a rougher and irregular texture. You can also use a food processor but aim for a coarse texture.)
Toast (dry-roast) the walnuts and pistachios. Heat a frying pan over medium heat for about a minute. Then dry-roast the diced walnuts and pistachios, stirring them frequently to prevent burning. This should take around 2.5 to 3 minutes.
Wipe the pan clean with kitchen paper/cloth to remove any small nut pieces – those would burn and become bitter. (Watch out not to touch the hot pan with your hand.)
Toast (dry-roast) the sesame seeds. In the same pan, add the sesame seeds and dry-roast them until they’re lightly brown and aromatic. This should only take a minute or two.
(We are toasting the sesame seeds separately, as they are small and would burn and become bitter if done together with the larger nut pieces.)
Combine the roasted ingredients. In a mixing bowl, combine the roasted walnuts, pistachios, and sesame seeds.
Add the hazelnut meal and spices. Mix in the hazelnut meal, ground cumin, ground coriander, salt, and black and white pepper. Stir until all the ingredients are evenly distributed.
Let the dukkah spice mix cool down. Leave the mixed blend to cool down before you put it into containers.
Store your dukkah. Transfer the mixture to an airtight container and store it in a cool, dry place. Here, we are using simple old jam jars. Your homemade dukkah will stay fresh for up to a month when stored in a pantry.
For extended shelf life, you can refrigerate it for up to three months or freeze it for up to six months.
Bonus tip: Always use a dry spoon when scooping your dukkah to prevent moisture from affecting the blend and developing mold.

Nutrition

Calories: 15kcalCarbohydrates: 1gProtein: 0.4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.3gSodium: 33mgPotassium: 15mgFiber: 0.3gSugar: 0.1gVitamin A: 4IUVitamin C: 0.1mgCalcium: 10mgIron: 0.3mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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