Inside the Spice Cabinet: Dukkah

Kelli Foster
Kelli FosterSenior Contributing Food Editor
Kelli is a Senior Contributing Food Editor for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, Plant-Based Buddha Bowls, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals. She lives in New Jersey.
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updated May 2, 2019
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The Egyptian blend of dukkah is no traditional spice blend — which is exactly why you’ll want to try it. Instead, this aromatic mixture also combines nuts and seeds for a crunchy specialty that can be enjoyed from snacking to cooking.

What Is Dukkah?

Taste: Nutty
Most Popular Use: Dipping, meat, fish, vegetables

Dukkah (pronounced DOO-kah) may be purchased in some gourmet and ethnic markets, but it’s easy to make at home. Freshly toasted nuts and seeds also taste better, and it can be fun to experiment with different ingredients.

There are countless recipes for dukkah. Just about every mixture includes nuts (most often hazelnuts, but various other kinds may be used alone or in combination), sesame seeds, coriander, and cumin. To this, a cook might add dried thyme, mint, peppercorns, or various other sweet, hot, and savory herbs and spices.

How To Use Dukkah

Dukkah is often used as a crust for lamb, chicken, fish, and even tofu. The warm, aromatic mixture is irresistible when served as a dip with bread and olive oil. It can be sprinkled on everything from roasted vegetables, pasta, feta cheese, and even fresh fruit.

Recipes for Cooking with Dukkah

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