Always vegetarian, often vegan

Dukkah, the nut-seed mixture from the Middle East

Dukkah, the nut-seed mixture from the Middle East

Years ago, in some restaurant, we were given a piece of baguette, a bowl of olive oil and a bowl of dukkah. The idea was that you first dip the bread in the olive oil and then in the dukkah. A taste explosion followed. And what about recipes, you make it a few times and then you forget it again. And then a few weeks ago we came across dukkah in a recipe again. Immediately made again, and we have now promised ourselves to always have a jar. Because it is not only delicious on baguettes, it gives all kinds of dishes that little bit extra.
Voorbereiding 5 minutes
Bereiding 10 minutes
Totale tijd 15 minutes
Course: Side Dish
Cuisine: Middle East
Keyword: almonds, coriander, cumin seeds, fennel seeds, sesame seeds
Porties: 1 jar


  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1/2 tablespoon fennel seeds
  • 50 gr white almonds
  • 50 gr sesame seeds
  • 1 tea spoon salt


  • Preheat the oven to 180 degrees.
  • Spread all ingredients on a baking tray covered with baking paper.
  • Roast the seeds and nuts in the oven for about 10 minutes. Shake the baking sheet a few times or stir the seeds together. Do not let the mixture darken.
  • Now put the mixture in a mortar or a food processor and grind the mixture slightly finer. There should clearly still be nut pieces visible.
  • Store in a jar and use on any dish that could use a spicy crisp.
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