Recipe For Dukkah Spice Blend

I have never had Dukkah before, even though I have seen it on the shelves in various deli’s and Woolworths stores. When we went to Sofia’s my dad ordered the dukkah spiced petite poissin.  Inspired to finally make some, I went shopping for hazelnuts which sat in their brown paper bag on my kitchen counter for a week while I fought off the heat wave. As soon as I could face the heat of the kitchen I gave this recipe a go! The dukkah is great, and I used it immediately to make a dukkah encrusted piece of tuna for supper. I have bottled some to take as a thank you gift to the next person who invites us for dinner.

dukkah encrusted tuna
dukkah encrusted tuna
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All Rights Reserved: Food & Home Entertaining Magazine February 2008


  • 70 mls sesame seeds
  • 50 mls coriander seeds
  • 30 mls cumin seeds
  • 70 g hazelnuts
  • 5 mls salt


  • in a dry drying pan, toast the sesame seeds, coriander seeds and cumin seeds
  • remove and place into a blender with the salt
  • roast the hazelnuts and roughly chop them
  • add them to the blender
  • use the pulse function to grind to a coarse powder

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10 thoughts on “Recipe For Dukkah Spice Blend

  1. I bought a jar of dukkah at the GF&W Show and used it on some roasted butternut, it was delish. Then I put the jar in the cupboard and promptly forgot about it. Thanks for the reminder 🙂

  2. I think that traditionally you dip bread in olive oil and then in dukkah as a snack with drinks, there’s a wonderful Mozambican one I tried that had lemon grass and other spices in it. I’ve also had it sprinkled on roast veggies – quite a nice way to jazz them up.

  3. I’ve only used it on roasted veggies, as I follow a mainly vegetarian diet when hubby’s away and it’s divine! I’ve not made it from scratch before, so beeeg thanks for posting the recipe!

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