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Dukkah – Egyptian Spice Mix

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Dukkah is an Egyptian spice blend made from roasted nuts, seeds and spice. I love making my own Healthy Chef combinations so that I can sprinkle onto garden salads, skinny dips and just simply have on hand to accentuate favourite meals. It works beautifully with Moroccan baked organic eggs,  cinnamon roasted sweet potato or veggie burgers topped with beetroot relish and a crunchy salad. I’m not a fan of store bought versions as they are not as moorish like the ones you make yourself, plus most are WAY TOO SPICY for my palate.  Home made Dukkah is a celebration of aromatics that is just glorious.  A spoonful is all you need to give joy and delight to your taste buds every time you eat it. You’ll never buy dukkah again once you’ve made your own.

Traditional basic ingredients include a base of nuts such as almond, pistachio, walnuts, hazelnut, cashew, pine nuts or macadamia.  I love macadamia and in mine and I love them lightly roasted to accentuate the mild buttery flavour. Sesame seeds are a must, but make sure to have them lightly toasted.  I often just toast gently in a pan over a low flame until golden. A hint of cumin and turmeric add a subtle spiciness that’s not too overpowering, then I love to add a pinch of saffron, black pepper, sea salt, cinnamon and nutmeg. When making your dukkah, go with whole seeds and grind them yourself as needed, as ground spices or anything that’s really chopped up will be more exposed to the air and thus more liable to degrade. Once ground, you can store it in the fridge in an airtight, sealed container. The flavour is out of this world  !!!!!  Feel free to add other spice, nuts and seeds if you wish based on your own tastes. Dukkah keeps well in an air tight glass jar in the fridge – ready to serve and enjoy.

What’s great about it:
Macadamias and almonds naturally contain antioxidants like manganese, vitamin E and zinc which neutralise or scavenge substances called free radicals which would otherwise damage cells. Sesame seeds are high in magnesium that helps support vascular and respiratory health. They are also high in calcium that is responsible for bone strength and structure. Chia seed is a delicious source of omega 3 EFA’s (essential fatty acids) which are critical for good health. Health benefits of omega 3 are helping to lower cholesterol levels, reduce high blood pressure, improves symptoms of arthritis, improves mental health as the brain is 60% fat and needs omega 3 to function properly.

Turmeric is a natural antiviral with potent anti-inflammatory properties. It’s also high in curcumin a powerful antioxidant. Ginger helps promote gastric motility and works as an anti-inflammatory. Cumin works as an antioxidant  and saffron is rich in manganese that helps regulate blood sugar, metabolise carbs and absorb calcium.  Cinnamon improves insulin’s efficiency, which lowers and helps to regulate blood sugar levels. Black Pepper contains an active ingredient called piperline that is known to enhance digestion and work as an anti-inflammatory.

150 g macadamia nuts – lightly roasted
100 g almonds, roasted
50 g  sesame seeds – lightly toasted
10 g chia seed
2 teaspoons turmeric, ground
1 gram saffron (optional but delicious) – crushed
1 teaspoon cumin – ground
1 teaspoon black pepper – ground
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger

Chop the macadamia nuts and almonds until ground – you can leave a few chunky bits in there for a little texture.
Combine macadamia nuts and almond with the sesame seeds, chia seed, ground turmeric, crushed saffron, cumin powder, black pepper, sea salt, cinnamon and ginger.
Mix the dukkah ingredients well and taste – adjust if necessary to your palate.
Store in a glass jar in the fridge.
Serve and enjoy – see notes

Additional extras:
Chilli flakes
Ground coriander
Ground cardamom
Lemon zest
Smoked paprika
fennel seeds
marigold petals

Uses:
Sprinkle over your favourite dips such as Baba Ghanoush or Matmahara dip before serving.
Lightly dip sourdough into cold pressed olive oil then into dukkah and serve as a party snack.
Sprinkle over roasted carrot salad or Persian feta.
Sprinkle over your next kale salad and scatter with pomegranate.
Make your own Labna (farm house yoghurt cheese) and roll balls in olive oil and dukkah before serving.
Sprinkle over organic scrambled eggs.

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Comments
9 Responses to “Dukkah – Egyptian Spice Mix”
  1. Ai Mie says:

    Sounds delicious Teresa I can’t wait to make this! I steer away from store bought versions as I don’t really know what nasties are in a lot of them so this sounds perfect – especially as a lovely addition for christmas lunch!

  2. Ant says:

    Yummo. I also make my own weird seasoning mixes from various indian herb mixes. Will look to see if you have any ideas there, but like I said, I make a motley bunch of spices & herbs. People say I’m weird.

  3. Dorothy says:

    Dear Teresa,
    My daughter has got me on the clean eating and I love it feel so much better for it aqnd have lost over 10kg. I’m cooking a piece of lamb on the weber and would like to know if the Dukkah is good for that as I would like it crusy and a bit of flavour.
    Many Thanks,
    Dorothy.

  4. Sarah says:

    Love the dukkah,tastes so much better when fresh. We sprinkled it over cauliflower cheese tonight, yum.

  5. Natalie says:

    I whipped this up very quickly the other night and sprinkled it on my poached eggs this morning. Absolutely delicious!! Will try adding some chilli flakes and lemon zest next time thank you for all of your recipes!

  6. Nella says:

    OMG Teresa, I’m just eating my salad now with your Dukkah (which I have been making and eating for some time now) and have to say how amazing this is. It is a staple in our house, we have it on tap at home now, I never let the jar get empty, always making it as soon as it gets low. Thankyou thankyou thankyou for all the amazing recipes you have shared, I am a real foodie and joyfully spend alot of time in the kitchen preparing your recipes. You are truly amazing Teresa Cutter :)))))))

  7. Hayley says:

    Just made this in preparation for catering over the Christmas season. Wow! Delicious. Added fennel seeds and it’s absolutely perfect. This recipe made a large quantity too – about two to three cups. Thanks for another wonderful recipe Teresa!

  8. Mike says:

    For a more Indian/spicy flavoured dukkah I add some coriander seed and cumin seed which I grind in a mortar and pestle to a reasonably course mix.

    I also use pistachios in my dukkah – having travelled through the Middle East quite a lot I found it to be one of the staples of dukkah.

    Another interesting thing I’ve put in mine is very finely cut up lemon rind (not zest, it;s too fine). You don’t need much, maybe 1/2 tsp (or even less) but it gives it a lovely citrussy zing. And wasabi peas is another interesting addition – sounds a bit strange I know but they really work if you want a hotter, spicier dukkah.

    Anyway, your recipe looks very similar to mine – the great thing about dukkah is how flexible you can be with it – most any sort of nut, seed and spice can go in it.

    Love your recipes – have been making your salmon burgers and cinnamon sweet potato wedges (they are awesome!!) regularly and have passed on your website to quite a few people who are trying to lose weight or eat more healthily…. keep up the good work!!

  9. jessie says:

    I agree with your comments about the bought dukkah, went to a spice party and tasted some of the dukkah some were too over powering in certain spices others just didn’t have the right flavours. Thank you for your suggestions.

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