African Recipes Special Diets Vegan

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.


90 replies on “Hazelnut Dukkah”

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. 🙂

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!

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!

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?

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.

“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?

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 !

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!

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

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 🙂

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 🙂

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.

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.

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… 😉

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.

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.

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