Dukkah is an Egyptian mix of nuts, seeds and spices that is roasted and ground. The blend of ingredients can be varied to suit you own tastes, this recipe is a combination that I like to make. But you can vary to suit you own tastes. You could add hazelnuts instead of the nut mix I have suggested. Chilli (flakes), fennel or coriander seeds are other spices and seeds you might like to try. Experiment to see what you like.
We most often eat this as a dipping mixture – dunk crusty bread into olive oil and then into the dukkah (then into your mouth!). But there are many other options for how to use this tasty mix; use as a crunchy topping sprinkled on salads, roasted vegetables or as a rub for fish or meat. Try coating chicken strips and then pan fry – crunchy tasty chicken tenders in no time at all!

I  store the dukkah in a sealed container in the fridge. Particularly as this mixture has macadamias in it. Stored this way the dukkah will last several weeks.
It also makes a lovely gift, great for Christmas time.
This recipe makes a large quantity – enough to make 5 small gift sized jars to give away and still have some left over for yourself.


Prep Time
Total Time
Recipe type: Dips & Condiments
Serves: Lots!
  • 150g roasted almonds
  • 50g pistachio nuts
  • 50g macadamia nuts
  • 50g sesame seeds
  • 10g chia seeds
  • 1 tsp cumin seeds
  • 1 tsp cardamom seeds
  • 1 tsp black peppercorns
  • ½ tsp rock salt
  • ½ tsp cinnamon
  • ¼ tsp ground ginger
  1. Place almonds, pistachio nuts, macadamia nuts, sesame seeds, chia seeds, cumin seeds, and cardamom seeds into Tmx bowl and dry roast 100 degrees, 9 minutes, speed 1.
  2. Remove the lid from the bowl and carefully spread the roasted mixture onto a tray or large plate to cool down.
  3. Once cooled, add back to the bowl with the remaining ingredients lock the lid and turbo pulse 3-4 times until a large breadcrumb consistency is achieved. I like to leave a few larger chunks of nuts in my mix, as it looks nice. Be careful not to over-blitz, use the pulse button in short bursts and check in between.
  4. Store the dukkah in airtight containers in the fridge. It will keep for several weeks.



    • Cooking in the Chaos says

      Give it a go Kat, so easy to make and very tasty. You can alter the flavours to suit your own taste too. Enjoy xx

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