An Egyptian mixture of roasted nuts, sesame, coriander, cumin, pepper and salt, pounded coarse and eaten with bread dipped in olive oil, or scattered over salads, eggs and roast vegetables.
What it is¶
Dukkah (also duqqa or dukka) is a coarse, crumbly mixture of toasted nuts, seeds and spices from Egypt. The name comes from the Arabic verb meaning to pound or crush, and that is how it is made: pounded in a mortar, never ground to a powder. The standard ingredients are a nut (hazelnuts are the best known, though chickpeas or other nuts are common in Egypt), toasted sesame, coriander, cumin, black pepper and salt.
In Egypt, dukkah is everyday food rather than a delicacy: bread is dipped in olive oil and then in the dukkah, often at breakfast or as a snack.
Origins¶
Dukkah is a traditional Egyptian preparation, and the ingredients are long established in the region; coriander and cumin were used in ancient Egypt, and sesame has been cultivated in the Nile valley for thousands of years (see spices-in-the-ancient-world). Beyond that, its history is sparsely documented, as is common with humble household foods.
Dukkah was introduced to wider audiences by 20th-century food writers on Middle Eastern cooking, notably Claudia Roden. In the 1990s and 2000s it became fashionable in Australia, and from there in Britain and the United States, where restaurant and shop versions often use pistachios, almonds or macadamias and add herbs or chilli.
What goes in it¶
| Component | Role |
|---|---|
| Hazelnuts (or almonds, pistachios, peanuts, chickpeas) | Body, richness, crunch |
| sesame seeds | Nutty flavour and texture |
| Coriander seed | Citrusy, warm aroma; often the main spice |
| cumin | Earthy depth |
| black pepper | Gentle heat |
| Salt, flaky | Seasoning and texture |
| Optional: fennel, nigella, dried mint, thyme, chilli flakes | Family and modern additions |
Flavour¶
Toasty, nutty and savoury, with coriander's orange-peel warmth, a hint of cumin and a crunchy, salty texture. It should taste of the nuts first; a blend that is mostly salt and cumin is not worth eating.
How to use it¶
- Bread and oil: warm flatbread, olive oil, dukkah. The classic.
- Eggs: over soft-boiled, fried or scrambled eggs.
- Salads and vegetables: sprinkle over roast carrots, squash, beetroot or a tomato salad.
- Crusts: press onto lamb cutlets or salmon before roasting, at a moderate heat so the nuts do not burn.
- With labneh or hummus, and on soups.
Making it at home¶
About 150 g · 20 minutes
You need
- 75 g blanched hazelnuts
- 4 tbsp sesame seeds
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- ½ tsp black peppercorns
- 1 tsp flaky sea salt
Method
- Roast the hazelnuts on a baking tray at 180 °C (gas 4) for 8–10 minutes, until golden. (If using skin-on nuts, rub off the skins in a tea towel.) Cool.
- Toast the sesame seeds in a dry pan, stirring, until pale gold; tip out. Toast the coriander, cumin and pepper for 1–2 minutes until fragrant.
- Pound the spices in a mortar, or pulse briefly in a grinder, to a coarse powder.
- Chop or pulse the hazelnuts until coarse, like rough breadcrumbs; do not overdo it or they turn to paste.
- Mix everything with the salt. Store airtight.
Variations¶
- Egyptian home dukkah varies a great deal: chickpea-based versions are common and inexpensive, and some families add dried mint or za'atar.
- Pistachio, almond or macadamia versions are popular outside Egypt.
- Spiced-up: chilli flakes, smoked paprika or nigella.
- Herby: dried thyme or marjoram.
Dukkah is a household mixture, and there is no single correct recipe.
Buying and storing¶
Because of the nuts, dukkah goes stale and rancid far faster than spice-only blends. Make small batches and keep them airtight, in the fridge in warm weather, for up to a month. Roast nuts and seeds separately from the spices; they need different times.