Dukkah/dukka  (from the Arabic for “to pound”) refers to crushed nuts and seeds traditionally eaten on bread dipped in olive oil; the blend varies from cook to cook.  I had it as an appetizer at a Middle Eastern restaurant once and it was so good I knew I had to find a recipe for it (plus, come on, can you say the word “dukkah” without giggling?) I found several and the combination of nuts and seeds used really does vary from cook to cook.  I used this one basically because I had most of the ingredients on hand.  It makes a lot and it keeps for quite a while in the fridge.  Well, I have to qualify that.  It keeps a while in the fridge if you don’t eat it every single night and/or if you don’t use what’s left to make Smitten Kitchen’s Chicken Skewers with Dukkah-Crust which we did once and it was sheer deliciousness.

It’s easy to make.  It’s delicious.  It’s healthy.  And…it’s just fun to say.



1/4 cup pistachios

1/4 cup cashews

1/4 cup slivered almonds

1/4 cup hazelnuts

1/4 cup coriander seeds

1/4 cup unsweetened shredded coconut

1 1/2 tablespoons cumin seeds

1/4 cup sesame seeds

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground pepper

Olive oil

Crusty bread or pita


Preheat the oven to 350°. Spread the nuts on a baking sheet and toast for about 8 minutes, until golden. Let cool.  Coarsely chop the nuts.  Transfer to the bowl of a food processor.

In a skillet, toast the coriander seeds over moderate heat until fragrant, about 2 minutes. Add to the food processor.

In the skillet, toast the unsweetened shredded coconut and cumin seeds, stirring, until the coconut is golden, 2 minutes; add to the nuts and seeds in the food processor and pulse until coarsely ground. Transfer the dukkah to a bowl.

In the skillet, toast the sesame seeds until golden, 4 minutes. Stir the sesame seeds into the dukkah, season with the salt and pepper.

Make Ahead:

The dukkah can be kept in an airtight container for up to 4 days or refrigerated for up to 1 month.

Serve with olive oil and crusty bread or pita for dipping.


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