How to Make Dukkah. So simple to make at home, and makes an impressive gift.
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Kitchen Basics: How to Make Dukkah

You can substitute other nuts for the hazelnuts in this recipe, or try roasted seeds to make a nut free version. Adjust the spice and seasonings to your taste. It is a very forgiving recipe so play with it and make it your own.
This recipe can be made in a blender or food processor, or even a mortar and pestle.

Note that all Tablespoon measurements in this recipe are 20ml.
Author: Tania @ The Cook's Pyjamas


  • 160 g hazelnuts 1 cup
  • 80 g sesame seeds 1/2 cup
  • 3 Tablespoons coriander seeds
  • 3 Tablespoons cumin seeds
  • 2 teaspoons ground black pepper
  • 1 1/2 teaspoons flaky sea salt I use Maldon
  • 1/2 teaspoon dried thyme


  • Pre-heat the oven to 175C
  • Place the hazelnuts on a tray in a single layer and roast in the oven for 8-10 minutes, stirring once or twice. The nuts are ready when they smell fragrant and are slightly browned.
  • When the nuts are ready, tip them into a clean tea towel and, using the towel, rub the nuts together. This will loosen the skins and allow them to fall off.
  • Set the nuts aside. Discard the skins
  • Place the sesame seeds in a frying pan on a low heat. Toast the seeds for about 5 minutes, stirring frequently, until they are light brown and fragrant.
  • Remove from the frying pan and place in a medium size bowl.
  • Place the coriander and cumin seeds in the same frying pan and toast for 1-2 minutes, or until fragrant. Remove from the heat and set aside.
  • Put the nuts into a blender or food processor and pulse until they are crumbly. Add the nuts to the sesame seeds.
  • Pulse the coriander and cumin seeds in the blender or food processor to break the seeds up. Add to the nuts and sesame seeds.
  • Add the salt, pepper and thyme to the seeds and stir to combine.
  • The dukkah is ready for use.


Be careful not to process the nuts for too long. You want almost a sandy texture with some slightly larger pieces mixed through. If you process the nuts for too long you will end up with nut butter. Not ideal.
The texture of the finished dukkah really comes down to personal preference. I like some texture in my nuts and am happy to eat bits of seeds. If you don't like whole and broken coriander and cumin seeds in your mix, then process the seeds for a longer time.