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 petit poisson.  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 spice blend is great, and I used it immediately to crust a 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 crusted tuna

This spice blend can be used in so many ways. The possibilities really are endless. I sprinkle it on salads or baked potatoes. And even use it as a seasoning for popcorn. Since first making this recipe I have given many jars away as gifts and they are always well received. So if you make this for yourself be sure to make extra for a friend.

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Recipe Category: Spice Blend
Makes enough for: 1 batch spice blend
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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14 thoughts on “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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