published Jul 23, 2021

This Egyptian spice blend made from warm spices, seeds, and nuts is the the best toasty ingredient to have on hand.

Makesabout 1/2 cup

Prep5 minutes

Cook5 minutes

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Dukkah (spice blend) in a blue bowl with a silver spoon
Credit: Patty Lee

Dukkah is an Egyptian spice blend made from warm spices, seeds, and nuts. Toasty and zesty, you can’t help but be enchanted by the combination of goodness in this mixture. It’s a great ingredient to have on hand to season meats and vegetables, liven up salads, or sprinkle over a plate of hummus or labneh.

Store-bought dukkah has become widely available, with even Trader Joe’s selling a version of their own. Although store-bought is convenient, I sometimes find that it can become rancid quickly because of the nut oils. Luckily making your own isn’t all that difficult.

What’s the Difference Between Dukkah and Za’atar?

Dukkah and za’atar both come from the Middle Eastern region and have slight similarities. While some of the ingredients of the two spice mixes are the same, za’atar is made with more ground herbs, such as thyme and oregano, while dukkah is primarily seeds and nuts.

Credit: Patty Lee

What Do You Use Dukkah For?

Aside from just seasoning food, my favorite way to use dukkah is as a dip served alongside olive oil. Simply dunk your bread or vegetable in the oil, then into the dukkah.


This Egyptian spice blend made from warm spices, seeds, and nuts is the the best toasty ingredient to have on hand.

Prep time 5 minutes

Cook time 5 minutes

Makes about 1/2 cup

Nutritional Info


  • 1/2 cup

    raw nuts

  • 1 teaspoon

    whole fennel seeds

  • 4 teaspoons

    white or black sesame seeds, or a combination

  • 1 teaspoon

    ground coriander

  • 1 teaspoon

    ground cumin

  • 1/2 teaspoon

    smoked paprika

  • 1/2 teaspoon

    freshly ground black or white pepper

  • 1/2 teaspoon

    kosher salt


  1. Coarsely chop 1/2 cup raw nuts. Place the nuts and 1 teaspoon fennel seeds in a food processor fitted with the blade attachment or spice grinder. Pulse until coarsely ground.

  2. Transfer to a small skillet. Toast over medium-low heat, stirring frequently, until fragrant, about 3 minutes.

  3. Add 4 teaspoons sesame seeds and cook, stirring frequently, until fragrant and the white sesame seeds darken slightly, 2 to 3 minutes more. Remove the pan from the heat.

  4. Add 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/2 teaspoon white or black pepper. Stir to combine and let cool to room temperature.

  5. Add 1/2 teaspoon kosher salt and stir to combine.

Recipe Notes

Storage: Store in an airtight container in a cool, dark place for up to 3 weeks, or freeze for up to 6 months.