Hazelnut Dukkah

Hazelnut Dukkah Recipe

Dukkah (or duqqa) is an Egyptian dish, into which one might dip bread, which generally contains a mixture of nuts, spices and occasionally herbs. For instance, my recipe contains hazelnuts, which tends to be the norm for this side-dish. However, other potential nuts that will quite happily take their place in dukkah include, but are not limited to, pistachios and cashews. Indeed, almost any nut will work well here.

Since dukkah is supremely flavourful, necessitates very little preparation and takes a surprisingly long time to disappear, even with a number of people clawing at it at once, it is perfectly suited to gatherings and dinner parties. Of course, these characteristics also make it a very effective frugal dish, a very rare trait where nuts are concerned. Still, I guess that’s the current point of my existence – to prove that one can eat well on a budget!

The best and most common way for you and your friends to enjoy dukkah is to take a hunk of bread, slather it lavishly with olive oil (or not, depending on how frugal you need to be) and press it firmly into the warm embrace of your freshly prepared community of nuts and spices. The flavour this stuff imparts is truly exceptional and somewhat surprising and is made all the more stunning when a generous pinch of good quality sea salt is added to the party.

Hazelnut Dukkah Recipe

Whether dukkah should contain a herb of some sort, generally mint, is an interesting topic. On the one hand, one would expect a herb to feature in a traditional dukkah. On the other, however, it could be said that mint, or any other herb, detracts from the flavour of the hazelnuts and spices. I guess the jury is out on this one, though my mind is firmly made up. I do hope you enjoy this hazelnut dukkah, I shall leave it up to you to decide whether to include mint, though you know what my advice is.

Hazelnut Dukkah {recipe}

Serves 8-10


• 100g hazelnuts

• 1 tsp cumin seed

• 1 tsp coriander seed

• 3 tbsp sesame seeds or linseeds

• A generous pinch of sea salt, preferably flakes


1. Put your hazelnuts on a tray and roast for 10 minutes at 160C, until crunchy. Remove them from the tray and chop them finely, using either a food processor or a knife.


2. Gently toast the cumin and coriander in a heavy based pan. Transfer them to a pestle and mortar and grind until broken down but still a little coarse. Mix everything together in a bowl and dip away!

Hazelnut Dukkah Recipe

Cost: If one searches in the right places hazelnuts can be had for a reasonable price. Indeed, I managed to get my hands on 200g for around £1.50, a price which seemed rather pleasing. If one manages to do the same then there’s no reason this dukkah need set you back more than around 90p. Divine.


  • 0

    Overall Score

  • Reader Rating: 0 Votes

You May Also Like

90 comments on “Hazelnut Dukkah

  1. savorysouthern
    January 8, 2013 at 5:15 pm

    You come up with the most interesting, tasty dishes! I really enjoy your work!

  2. mrswebbinthekitchen
    January 8, 2013 at 5:34 pm

    Wow, you’ve done it again! Thanks for coming up with the most uncommon but surely delicious dishes and sharing with us!

  3. ocelot81
    January 8, 2013 at 5:36 pm

    Simple yet delicious 🙂

  4. Craving4More
    January 8, 2013 at 5:36 pm

    Your photos are always so gorgeous. What type of lighting and camera do you use?

    • frugalfeeding
      January 11, 2013 at 10:05 pm

      Thanks! I use natural lighting with a reflector board. My camera is a nikon D3100 – nothing too fancy.

  5. clubschadenfreude
    January 8, 2013 at 5:41 pm

    sounds excellent. With perhaps a glass of port?

  6. strawberryquicksand
    January 8, 2013 at 5:43 pm

    I’ve often wondered about dukkah (but clearly not enough to google it…). It made it’s fashionable appearance long after I had been and gone in the cheffing world. Thank you for introducing me to something new! I might even try it one day soon. 🙂

    • frugalfeeding
      January 11, 2013 at 9:46 pm

      Oh you simply must try it…

      • strawberryquicksand
        January 12, 2013 at 5:35 am

        I think I will give dukkah a go. Especially a home made one, given the cost of the off-the-shelf ones… You might like my hommus recipe I just posted. I added some cashews and YUM!!!! Not particularly frugal with the cashews in, but take them away and it’s an incredibly cheap and tasty dip to make!

        • frugalfeeding
          January 14, 2013 at 5:38 pm

          Definitely do. I don’t think they do them in shops here… Cashews can be frugal in small doses 😀

  7. Suzanne @ RollWithIt
    January 8, 2013 at 5:48 pm

    You taught me something very new today. Thank you, oh wise one. 😉

  8. annesturetucker
    January 8, 2013 at 5:58 pm

    Never made Dukkah – it’s time! Thank you 🙂

  9. moveeatcreate
    January 8, 2013 at 6:05 pm

    Hello. My name is Shannon and I am a hazelnut addict. Seriously. This recipe seems like it was made for me! I’ve never heard or seen this before, but I am thrilled you have shared it! Thank you!

  10. Our Growing Paynes
    January 8, 2013 at 6:10 pm

    I have never heard of this before but looks delicious. I’ll have to ask my mil, who travels to Eygpt, if she has had this. If so I could make if for her.

  11. nikisims62
    January 8, 2013 at 6:11 pm

    Marvelous! Left me very excited to try it out on my next dinner guests! (If there’s any left by the time they get here…)

  12. The Kat and The Falling Leaves
    January 8, 2013 at 6:14 pm

    I’ve never seen/eaten Dukkah – I learned something new today. Love hazelnuts in any dish 🙂

  13. Amanda @ Once Upon a Recipe
    January 8, 2013 at 6:44 pm

    Dude, I’ve never heard of Dukkah, but I am very intrigued! And I certainly don’t cook enough with hazelnuts, which gives me even more motivation to give this a try.

  14. hashimeansbridge
    January 8, 2013 at 7:18 pm

    Never would have thought of dipping bread into nuts, but that looks fabulous! Thanks for sharing!

  15. Allison
    January 8, 2013 at 7:20 pm

    This sounds fabulous! I like dukkah, but I’ve never made it; I totally should! It sounds even more delicious with hazelnuts.

    Also, I’ve never heard of linseeds… what do they taste like?

    • frugalfeeding
      January 11, 2013 at 9:44 pm

      Linseeds are very innocuous, just add a slightly nutty taste really. They’re really quite delicious.

  16. Conor Bofin
    January 8, 2013 at 9:13 pm

    Your recipes are getting more inventive and your photography likewise. This is a cracker for me to use to start our ‘family dinner’. A weekly event on Sunday where all are welcome. It could keep them occupied while I struggle with the cooking, photography and serving.

    • frugalfeeding
      January 11, 2013 at 9:44 pm

      Thanks so much, Conor! Great idea for it and very simple!

  17. candidsbyjo
    January 8, 2013 at 9:42 pm

    Looks amazing! I just want to pluck the dipped bread out of the bowl and start chowing

  18. sweetveg
    January 8, 2013 at 10:25 pm

    Fantastic!!! So simple, and I imagine it’s incredible. Plus it has that element of fun. I love fun. This is on the menu for my next party. Thank you!

  19. Granny
    January 9, 2013 at 1:38 am

    “Press it firmly into the warm embrace of your freshly prepared community of nuts and spices.” One word: Delish. Well, alright. It is not an actual word, but it fits. May I substitute honey?

    • frugalfeeding
      January 11, 2013 at 9:43 pm

      Haha – it’s almost a word. You could use honey… why not!?

  20. I love using hazelnuts in baking and salads – this recipe gives me a new way to use them. Thanks! I bet the cumin seeds taste fantastic in there – they’re so much better than the ground variety, IMO.

  21. Carolyn Chan
    January 9, 2013 at 2:00 am

    I’ve never had a dukkah with herbs … agree with you in that I’m not sure it would challenge the spices in the mix. But what a terrific idea to spice up a simple baguette at a dinner party !

  22. pattyabr
    January 9, 2013 at 5:26 am

    what an interestingly savory recipe with the hazelnuts and bread. I just chopped 4 cups of hazelnuts in a recipe I made this past week and just posted.

  23. Jennifer M.
    January 9, 2013 at 1:20 pm

    I have never heard of dukkah (apparently my education is sadly lacking), but now I know that it’s something I can’t live without! Thank you for opening my eyes 😉

  24. Katie
    January 9, 2013 at 2:57 pm

    How splendid this looks! (and one must never be so frugal that they decline vast amounts of delicious olive oil!) I am going to make this for my next dinner party…or lunch. Thanks for the post!

  25. egg me on
    January 9, 2013 at 3:15 pm

    Whoa. I’ve never seen anything like this. A dip that’s made with nuts and spices?! Very cool, err, nutty.

  26. Colleen
    January 9, 2013 at 5:29 pm

    I have never heard of dukkah but it looks tasty with the hazelnuts!

  27. narf77
    January 9, 2013 at 6:55 pm

    My horticulture lecturer (the old one…not the new one 😉 ) invited us around to his home and served us a simple salad, cheese, home made bread and dukkah. He produced the still warm incredibly fragrant bread, a conainer of dukkah (presumably home made…also delicious) and some severely reduced, incredibly fragrant and unctuous balsamic to go with it and I was hooked on dukkah from then on. So many ways to make it…so little time! We are growing our own hazelnuts so this makes this dish incredibly frugal as well. Cheers for another great recipe with thousands of uses aside from the obvious 🙂

    • frugalfeeding
      January 11, 2013 at 9:38 pm

      That sounds like a treat! Indeed! You grow your own hazelnuts? Amazing :D.

      • narf77
        January 12, 2013 at 7:02 am

        At the moment they are small trees but one day they will be a grove of deliciousness! I also grow walnuts and chestnuts. We are attempting to grow a food forest on our property 🙂

        • frugalfeeding
          January 14, 2013 at 5:37 pm

          I do hope they became all that you hope 😀

          • narf77
            January 14, 2013 at 6:00 pm

            Huge, prolific and repeat harvest 😉

  28. jade
    January 9, 2013 at 9:05 pm


  29. baconbiscuit212
    January 9, 2013 at 10:12 pm

    Love dukkah. Sometimes I throw in thyme leaves if I have a bunch that is about to go.

    • frugalfeeding
      January 11, 2013 at 9:36 pm

      That’s a good idea, Daisy! I think I’d do that too.

  30. local kitchen
    January 9, 2013 at 10:36 pm

    I’ve never heard of dukkah, but this looks right up my alley. You can’t have enough hazlenuts, in my opinion. Thanks – I shall have to give this one a try!

    • frugalfeeding
      January 11, 2013 at 9:57 pm

      Oh yes, you’d love it I’m sure. Really earthy (not in taste)

  31. Leah
    January 9, 2013 at 10:36 pm

    I absolutely love the whole bread, olive oil, dukkah dipping experience. I love the hazelnuts in this – looks great!

  32. Sacha
    January 10, 2013 at 1:52 am

    Dukkah is fabulous. As a nut lover, I like the coarser grind of yours over mine!

  33. abiainscough
    January 10, 2013 at 9:26 am

    This looks so simple but so delicious! Although, with it containing hazelnuts, I can’t help but be tempted to use nutella instead of olive oil…

  34. The Vagabond Baker
    January 10, 2013 at 5:17 pm

    Oh, pass me some of that right now! mmmmmm

  35. jojo303
    January 11, 2013 at 6:22 am

    Yum I have never heard of this but it sounds amazeballs!

  36. ohlidia
    January 11, 2013 at 2:35 pm

    This looks sooo yummy! And your pictures… They are fantastic! Do you mind if I ask what camera you use? At the moment, I’m just using either my iPad or a crappy little camera. I’m looking to get a good camera and just wondering what fellow bloggers who take amazing pics are using.

    • frugalfeeding
      January 11, 2013 at 9:35 pm

      thank you so much! I use a Nikon D3100 DSLR. It’s just an entry DSLR, but if you know how to use it you can get some great shots.

  37. lamostz
    January 12, 2013 at 9:49 am

    That makes my mouth water just looking at it and it sounds absolutely devine. I am definitely going to have to try it out. Thank you for sharing.

  38. spree
    January 12, 2013 at 6:10 pm

    I like the sounds of this very much…i might sneak just a Hint of mint in, but only after I’ve tasted it without! Some great shots here Nick!

    • frugalfeeding
      January 14, 2013 at 5:35 pm

      Ah – thank you very much. A huge compliment coming from you!

  39. jencartier
    January 12, 2013 at 6:37 pm

    Gah! Your photos are absolutely gorgeous! Makes your recipes sooo enticing.

  40. Indhu
    January 12, 2013 at 11:57 pm

    such a nice recipe…..!!!! thanks for posting it and as usual superb photo

  41. petit4chocolatier
    January 13, 2013 at 3:03 am

    Your recipes are so unique! Love this 🙂

  42. saucygander
    January 14, 2013 at 7:32 pm

    Another great idea! I like to coat chicken, fish or lamb with dukkah before pan frying. It’s a simple step but gives the finished dish a sophisticated look, and of course the hazelnut smells amazing.

  43. emily
    January 17, 2013 at 6:29 am

    I’ve got a little tub of dukkah from Trader Joe’s (I know it seems cruel to keep mentioning the shop in my comments, but it’s such an undeniable foodie resource here in the US) that I can’t wait to try. Fortunately, it was quite affordable ($2.99 for 3.3oz), but of course your homemade version sounds excellent and is undoubtedly an even better deal. I see lots of smothered and dukkah’d carbs in my future… 😉

    • frugalfeeding
      January 19, 2013 at 4:40 pm

      I could never buy something like this from a shop I’m afraid – it’s so simple to make. Great idea though – I’ll have to coat something in it!

      • emily
        January 20, 2013 at 1:30 am

        True – it’s simple, indeed. I don’t have all the spices at the ready, so the store-bought version seemed pretty appealing. I can see the value in stocking up and making your own, though, so I’ll be doing that soon! Thanks for the recipe.

        • frugalfeeding
          January 20, 2013 at 7:49 pm

          No problem, Emily. As a rule I try to make everything myself, it allows you to control exactly what goes into something.

          • emily
            January 20, 2013 at 8:02 pm

            An excellent rule of thumb, Frugal, and one I cannot knock. 🙂

          • frugalfeeding
            January 21, 2013 at 10:46 am

            I’m glad you agree, Emily 😀

  44. Somer
    January 22, 2013 at 4:55 am

    Simply delightful! I’ve heard of this from one other blogger, but he didn’t really explain what dukkah was.

  45. Dinesh K
    May 13, 2014 at 5:51 pm

    Delightfully simple recipe and a Wonderful Blog!
    Question: What do we do with the 3 tbsp sesame seeds or linseeds? This ingredient does not figure in the Method Section of the recipe.

    • frugalfeeding
      May 14, 2014 at 1:57 pm

      Thank you! Sorry if that wasn’t clear – that’s included under the ‘mix everything together’ bit!

Leave a Reply to sweetveg Cancel reply