A wonderfully aromatic and delicious Egyptian blend of nuts and seeds. An extremely versatile seasoning that can be sprinkled on virtually anything from soups and salads to roast vegetables and avocado on toast. Also perfect for dipping when served with a crusty bread and good quality olive oil and then dipped into the dukkah mix.

Makes approx. 1  1/2 cups

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  • 1/3 cup of hazelnuts
  • 1/3 cup of pistachios
  • 1/3 cup of white sesame seeds
  • 2 tblsp. coriander seeds
  • 2 tblsp. cumin seeds
  • 1 tsp. of sea salt (I like to use fleur de sel here)
  • 1/2 tsp. ground black pepper

In a pan, dry roast the hazelnuts, pistachios and sesame seeds in separate batches until they are fragrant and golden. (I dry roast them separately because each nut or seed has varying roasting times). Then let them cool. Now dry roast the coriander and cumin seeds together until fragrant. In a food processor or with a mortar & pestle grind or pulse each nut or seed separately and then combine together in a bowl and mix through the sea salt and pepper. Make sure not to over grind the mix as it will turn into a paste. Can be stored in a glass jar.


Bon appétit x