Overview

Egyptian Dukkah with Hazelnuts and Sesame

Name: Egyptian Dukkah with Hazelnuts and Sesame
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Egypt
Ingredients: 80g (2.8 oz) Hazelnuts; 60g (2.1 oz) Almonds; 50g (1.8 oz) Sesame seeds; 20g (4 tsp) Coriander seeds; 15g (1 tbsp) Cumin seeds; 5g (1 tsp) Fennel seeds; 2g (1/2 tsp) Black peppercorns; 3g (1/2 tsp) Fine salt

Duqqa, Egyptian Nut and Seed Mix

This egyptian dukkah recipe toasts hazelnuts, almonds and sesame with coriander and cumin, then grinds them coarse for dipping bread in olive oil. One serving is about 30 g.

Dukkah is Egypt's ancient nut and seed mix, sold by weight in Cairo's spice markets for generations. Families keep their own blend, but hazelnuts, sesame, coriander and cumin are the constants. It is eaten the old way: bread dipped first in olive oil, then in dukkah, so the crumbs stick — a snack, a breakfast and a traveller's food all in one.

Pairs well with: Crusty bread, olive oil and a cup of tea

Provenance

Egypt

Cairo Street Snack

Middle Eastern

Time Dedication

20m

10m prep • 10m cook

Batch Yield

8 Servings

159 kcal per serving

1 serving ≈ 30 g

Technical Skill

Easy

Easy (Toast & Grind)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Inappropriate

Dinner

Inappropriate

Snack & Tea

Ideal Light Bite

Occasions: Afternoon snack, breakfast table, mezze spread, gift jar Cost: Moderate — about $2–3 per serving at home

Tags: Savory Vegetarian Vegan Gluten-free

A small plate of coarse Egyptian dukkah, a brown crumbly mix of nuts, seeds and spices

Cairo Street Snack

Photo: Abissada, CC BY-SA 4.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Hazelnuts 80g (2.8 oz)

Skins rubbed off after toasting. Substitute: Pistachios (different flavour).

How to choose: Whole, unblemished, no rancid smell.

How to prepare: Toast, then rub in a cloth to remove skins.

Required
Almonds 60g (2.1 oz)

Whole, skin on. Substitute: Cashews (softer, sweeter).

How to choose: Whole, dry, no rancid smell.

How to prepare: Toast whole.

Required
Sesame seeds 50g (1.8 oz)

White, hulled. Substitute: None.

How to choose: Pale, dry, fresh-smelling.

How to prepare: Toast until golden, shaking the pan.

Required
Coriander seeds 20g (4 tsp)

Whole seeds. Substitute: Ground coriander (toast briefly only).

How to choose: Round, pale, fragrant.

How to prepare: Toast until fragrant.

Required
Cumin seeds 15g (1 tbsp)

Whole seeds. Substitute: Ground cumin (toast briefly only).

How to choose: Whole, dark, aromatic.

How to prepare: Toast until fragrant.

Required
Fennel seeds 5g (1 tsp)

Whole seeds. Substitute: None.

How to choose: Greenish, sweet-smelling.

How to prepare: Toast with the cumin.

Required
Black peppercorns 2g (1/2 tsp)

Whole. Substitute: Ground black pepper.

How to choose: Whole, hard, aromatic.

How to prepare: Toast with the spices.

Required
Fine salt 3g (1/2 tsp)

Fine sea salt. Substitute: None.

How to choose: Fine, free-flowing.

How to prepare: Add after grinding.

Required

Estimated cost: Moderate — about $2–3 per serving at home (USD)

Made from toasted hazelnuts, almonds and sesame with coriander and cumin, ground coarse by hand.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 20m

Prep Stage: Measure and Sort

10 Mins • Measuring

Measure the hazelnuts, almonds, sesame, coriander, cumin, fennel, peppercorns and salt into separate small bowls, so each one can be toasted on its own. Rub the hazelnuts in a clean cloth later to loosen their skins.

Maestro Tip: Toast each ingredient separately: seeds burn in seconds while nuts still need time.

1
Toast the Nuts

5 Mins Medium heat, ~160°C (320°F)

Toast the hazelnuts in a dry pan for 4 minutes, shaking often, until the skins darken and the nuts smell fragrant. Tip them into a clean cloth, rub to loosen the skins, and pick the nuts out. Toast the almonds the same way for 3 minutes.

Nuts go from toasted to burnt in under a minute, so stay at the pan and shake it constantly.

Done when: The hazelnuts are golden with most skins rubbed off; the almonds are lightly golden and fragrant.
2
Toast the Seeds and Spices

3 Mins Medium heat, ~160°C (320°F)

In the same dry pan, toast the sesame seeds for 2 minutes, shaking constantly, until golden. Tip them out, then toast the coriander, cumin, fennel and peppercorns together for 1 minute, until they smell warm and fragrant. Leave everything to cool completely.

Sesame burns fast, so toast it alone and pull it the moment it turns golden.

Done when: The sesame is pale gold and the whole spices smell warm and toasty.
3
Grind Coarse

5 Mins Room temperature

Grind the cooled nuts in a spice grinder or mortar in short pulses until coarse and crumbly, like rough breadcrumbs. Add the toasted seeds and spices and pulse twice more to break them up. Stir in the salt.

Pulse, never hold the button down: two seconds too long and dukkah becomes nut butter.

Done when: The mix is coarse and crumbly, with visible pieces of nut and seed, never smooth.
4
Rest and Store

5 Mins Room temperature

Tip the dukkah into a clean, dry jar, seal it, and leave it for 10 minutes so the flavours settle. Taste and add a pinch more salt only if needed.

A dry jar is essential: even a drop of water makes the mix clump and spoil.

Done when: The dukkah smells warm and nutty, and tastes toasty, salty and gently spiced.

Finishing Touches & Plating

Tip the dukkah into a small bowl, drizzle a little olive oil over the top if you like, and set it out with torn bread and a dish of olive oil for dipping.

Nutritional Physiology & Benefits

Nutrition

Energy

159

kcal / serving

Protein

Complete AA

Carbs

Complex

Fats

14g

Healthy

Per serving (8 servings · 1 serving ≈ 30 g)
Energy	159 kcal
Protein	5 g
Carbohydrates	7 g
Fat	14 g
Fibre	4.2 g
Sugar	0.8 g
Sodium	151 mg

Per 100g
Energy	542 kcal
Protein	16.9 g
Carbohydrates	25.4 g
Fat	47.3 g
Fibre	14.3 g
Sugar	2.9 g
Sodium	513 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Vitamin E (hazelnuts, almonds), calcium and iron (sesame), B vitamins (seeds).

Nuts, Seeds and Nothing Else

Hazelnuts, almonds, sesame and spices — no additives, no frying, nothing you cannot pronounce.

Small Spoonful, Real Fuel

A 30 g serving carries healthy fats, fibre and protein, so a little dukkah goes a long way as a snack.

Naturally Plant-Based

Vegan and gluten-free by tradition, dukkah suits almost every table without any substitutions.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Sides

Crusty Bread and Olive Oil

The classic way: dip bread in olive oil, then in dukkah, so the crumbs cling to the bread — the oil is what makes it work.

Vegetables

Roasted Vegetables

Scatter dukkah over roasted carrots or cauliflower; the crunchy, spiced crumbs turn plain vegetables into a dish.

More Pairings

Soft-Boiled Eggs

Roll a soft egg in dukkah for a Cairo street-style snack — the warm yolk and crunchy crumbs are made for each other.

Drinks

Mint Tea

Hot mint tea cleanses the palate between bites of the rich, nutty mix.

Complete menu

Set the dukkah out with crusty bread, olive oil and soft-boiled eggs as a mezze, or scatter it over roasted vegetables next to grilled fish.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

A Sweet Dip

Honey or sweet sauces clash with dukkah's warm, savoury spice. Keep the dip to olive oil. This is general guidance, not medical advice.

Grinding It to a Paste

Over-processing turns dukkah into nut butter and kills its crunch. Stop while it is still coarse and crumbly. This is general guidance, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

General adultsA crunchy, savoury sprinkle — a spoonful over bread, eggs or vegetables.
ChildrenSuitable for children from age 3+ if there is no nut allergy; use a small sprinkle over eggs or vegetables.
ElderlyGood choice — soft enough to eat easily, though very coarse pieces can be ground finer.
Pregnant womenGenerally suitable; the nuts and seeds add folate, iron and healthy fats.
Breastfeeding womenGenerally suitable; the healthy fats and protein support recovery.
AthletesA good topping after training: healthy fats and protein sprinkled over eggs or roasted vegetables.
Weight gainA good choice — be generous with the spoonfuls; the mix is energy-dense.
Weight lossUse one measured spoonful (30 g) rather than eating from the bowl; the mix is energy-dense, so portions matter.

Health Conditions — Adjust or Avoid

Conditions

DiabetesLow in carbs and high in fibre, so a spoonful is usually a gentle choice. Ask your clinician about portion size.
High blood pressureMost of the sodium comes from added salt; use less salt in the mix. Ask your clinician about a suitable portion.
Kidney diseaseNuts and seeds are high in potassium and phosphorus; keep to small servings and ask your clinician about portion size.
GoutEat in small portions — nuts and seeds are moderate in purines.
Stomach issuesUsually gentle, but coarse nuts can be hard on a sensitive stomach — grind the mix finer.
Cardiovascular diseaseA good choice in small portions — the fats are mostly unsaturated and the mix is rich in fibre.
Fatty liverKeep to one measured spoonful; the mix is energy-dense.
Food allergiesContains tree nuts (hazelnuts, almonds) and sesame. Not suitable for nut or sesame allergy. Naturally gluten-free, but check your nuts were packed in a gluten-free facility if you have coeliac disease.
Special therapeutic dietsIf you follow a prescribed low-sodium or low-potassium diet, use less salt and a smaller portion, and check with your clinician.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

How to store: Cool completely and store in a clean, dry, airtight jar away from light and heat.
In the fridge: Not needed; keep at room temperature in a dry jar for 1 month.
In the freezer: 3 months in a sealed bag or jar.
How to reheat: No reheating needed; if the mix loses its aroma, toast a spoonful gently in a dry pan for 1 minute.
Freezing recommended: Yes — the freezer keeps the nut oils fresh for up to 3 months.
Signs it has spoiled: Rancid or paint-like smell from the nuts, or any dampness or mould.

More recipes to explore

A platter of Egyptian koshari with rice, lentils, macaroni, chickpeas, crispy fried onions and tomato sauce

Egypt 1h 15m

Dinner •Cairo Street Food

Egyptian Koshari

This egyptian koshari recipe builds Egypt's national dish at home: brown lentils and short-grain rice cooked with toasted vermicelli, layered with macaroni and chickpeas, then topped with a spiced tomato sauce, garlic vinegar and a heap of crispy fried onions. One serving is about 600 g.

Comfort & Warmth

Layers of lentils, rice and pasta with a spiced tomato sauce and crispy onions.

Pairs Well With
Garlic vinegar (daqqa), hot sauce and pickled vegetables

A white plate of mashed ful medames glistening with olive oil, garnished with fresh mint, with flatbread in a bowl beside it

Egypt 1h 45m

Breakfast •Cairo Breakfast

Ful Medames

Ful medames is Egypt's beloved breakfast of fava beans simmered until soft, then lightly mashed and dressed with olive oil, lemon juice, garlic and cumin. It is creamy, tangy and deeply savoury, scooped up with warm flatbread. One serving is about 283 g.

Plant Protein & Energy

Slow-cooked fava beans with olive oil give steady energy and 15.9 g of protein per serving, with no meat at all.

Pairs Well With
Warm baladi bread, pickled vegetables and a boiled egg

High Protein

A white bowl of bright green molokhia soup made from finely chopped jute leaves

Egypt 1h 15m

Dinner •Egyptian Family Table

Molokhia

This molokhia recipe turns finely chopped jute leaves into Egypt's beloved green soup: simmered briefly in a rich chicken broth, then finished with ta'leya — garlic and ground coriander fried in ghee until it sizzles. Ladled over white rice with a squeeze of lemon, it is slippery, garlicky and deeply comforting. One serving is about 550 g.

Comfort & Warmth

A bright green jute-leaf soup simmered in chicken broth and finished with a sizzling garlic and coriander ta'leya.

Pairs Well With
White rice, lemon wedges and browned chicken pieces

Soups & Broths

Egyptian fattah in a glass dish: white rice topped with tomato sauce and chunks of beef

Egypt 2h 20m

Dinner •Cairo Heritage

Egyptian Fattah

Egyptian fattah is the dish Egypt celebrates with: crisp toasted bread soaked in beef broth, a deep layer of fluffy rice, tender chunks of beef, and a garlicky tomato-vinegar sauce spooned over the top. This egyptian fattah recipe is the Eid al-Adha classic — built in layers in one big dish, and carried to the table for everyone to share. One serving is about 330 g.

Feast & Celebration

Crisp bread, fluffy rice, tender beef and garlicky tomato sauce layered in one generous sharing dish.

Pairs Well With
Green salad, pickles and mint tea.