Dukkah
One of the foundations that turns a simple snack into a finished dish.
A kitchen is only as good as its foundations. Most people think “cooking” requires an hour at the stove, but sometimes, it’s just about having the right high-impact elements ready to go. This Dukkah is one of those timeless pieces for me.
Originally from Egypt, it’s a blend that bridges the gap between a snack and a meal. I’ve leaned into my own pantry for this version, using pul biber and sumac for that sharp, bright finish. It turns a simple bowl of olive oil into a centerpiece, and a roasted carrot into a deliberate, thought-about plate.
The beauty of a mix like this is that it does the heavy lifting for you. You aren’t just adding salt; you’re adding toasted oils, warmth from the cumin, and a structural crunch that changes how a dish feels. It’s not about complexity. It’s about having something earthy and bright within reach so you don’t have to work as hard later. It is the ultimate shortcut for when you want a meal to feel finished without actually having to cook.
Dukkah
Makes 1 cup
INGREDIENTS:
60 g raw hazelnuts
25 g white sesame seeds
12 g coriander seeds
6 g cumin seeds
3 g sumac
2 g pul biber
2 g black peppercorns
2 g salt, to taste
EQUIPMENT
– Heavy-bottomed pan
– Kitchen towel
– Flat tray for cooling
– Mortar and pestle (or a high-speed blender)
– Airtight glass jar
METHOD
Toast the hazelnuts in a cold and dry pan over medium heat, shaking the pan often, until lightly golden and fragrant. While still warm, rub them in a kitchen towel vigorously to remove most of the skins. Set aside to cool completely.
In the same pan, toast the coriander seeds, cumin seeds, and peppercorns until fragrant, about 1 minute. Add the sesame seeds and toast for another 30–60 seconds, just until lightly colored. Remove from the heat.
Spread everything out on a cold tray and let cool fully.
Grind the toasted spices with the salt to a coarse powder. Transfer to a bowl. Crush the hazelnuts to a coarse crumb and add them to the bowl along with the sesame seeds, pul biber, and sumac. Toss to combine.
If using a blender, pulse the hazelnuts first to a coarse crumb. Add the toasted spices, sesame seeds, pul biber, sumac, and salt, then pulse briefly until textured and cohesive. Stop before it turns fine. Taste and adjust salt.
Store in an airtight jar for 3 weeks in the pantry or up to 2 months in the fridge. Bring to room temperature before using.
Make or Break
Use a pan you trust and know how to handle. These nuts and seeds are delicate, they go from perfectly toasted to burned in an instant. Stay close, keep them moving, and don't be afraid to adjust the flame. No one wants to start over because they walked away for thirty seconds.
This is where the texture is decided. Move the seeds to a cold tray immediately after toasting, if they sit in the hot pan, they’ll keep cooking until they burn. More importantly, let everything cool completely before you touch them with a mortar or a blender. If you rush it while they’re warm, you’re just trapping steam, and you’ll end up loosing the crunch.
How to Use It
– Dip good bread into olive oil, then into dukkah.
– Sprinkle over soft-boiled or fried eggs.
– Finish roasted vegetables just before serving.
– Spoon over labneh or thick yogurt with a little olive oil.
– Use as a final seasoning for grilled fish, chicken, or lamb.
– Scatter over tomatoes, avocado, or sliced cucumbers with oil and salt.
