Dukkah
Egypt's crunchy mix of toasted hazelnuts, sesame and spices. Dip warm bread in olive oil, then into the dukkah.
- Time15 min
- LevelEasy
- Costabout £0.29 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 60kcal
- 1.5gcarbs
- 0.3gof which sugars
- 5.1gfat
- 0.6gsaturates
- 2.1gprotein
- 0.9gfibre
- 0.5gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat a dry frying pan over a medium heat. Toast the hazelnuts for 4 to 5 minutes, shaking the pan, until golden. Tip onto a plate and leave to cool.
5 min - 2
In the same pan, toast the sesame seeds for 1 to 2 minutes until pale gold, then tip them out. Toast the coriander, cumin, fennel and peppercorns together for 1 minute until fragrant.
1 min 30 s - 3
Crush the spices in a mortar, or pulse briefly in a spice grinder, until coarse.
- 4
Pulse the cooled hazelnuts in a food processor in short bursts until crumbly. Stop before they turn to paste.
- 5
Mix everything together with the sesame seeds and salt. Store in a jar for up to 3 weeks.
- 6
To serve, put olive oil in one small bowl and dukkah in another. Dip bread into the oil, then the dukkah. It is also good on eggs, roast vegetables and salads.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
