What is Dukkah Used For?
10 Tasty Ideas + Easy Dukkah Recipe

So, what is dukkah used for? Traditionally it’s served as a dip with bread and olive oil. But this crunchy Egyptian blend of nuts, seeds and spices is so much more versatile than that. I sprinkle it on eggs, salads, soups, roast vegetables, avocado, yogurt and cheese, and use it as a crust for chicken or fish. Basically anywhere I’d normally add black pepper!

Do you go through phases with your cooking? Are there dishes you make all the time until you move on to the next shiny (I mean delicious) new thing? I’m totally guilty too.

While I like (and it’s my job!) to keep coming up with new ideas, sometimes there’s a downside to always exploring new flavor sensations. Sometimes I forget about things I really love to eat. Which was pretty much the story of me and dukkah for a few years. Luckily, this story has a happy ending in that we were reunited. And now I can’t get enough!

What is Dukkah?

Dukkah (also spelled duqqa or dukka) is originally an Egyptian blend of spices, seeds and nuts that is served with olive oil and bread for dipping. The name comes from the Arabic word for ‘to pound’, because it was traditionally made by crushing the ingredients with a mortar and pestle.

But it’s so much more than just a dip! Dukkah adds lovely crunch and a flavor explosion wherever you use it. And it keeps in the pantry for months!

What is Dukkah Made Of?

There’s no one ‘right’ recipe, and every family has their own version. Most dukkah includes:

• Nuts: usually hazelnuts, but almonds, pistachios, macadamias or cashews are common too
• Seeds: sesame seeds are a must
• Spices: coriander and cumin are the classic pair. Some recipes also add fennel seeds, black pepper or chili
• Salt

What Does Dukkah Taste Like?

Dukkah tastes nutty, toasty and warmly spiced, with earthy cumin and citrusy coriander. It’s savory and a little salty, and the best part is the texture: crunchy and crumbly, rather than a fine powder like most spice blends.

What is Dukkah Used For? 10 Tasty Ideas

1. With Eggs

My most frequent use for dukkah is to sprinkle on my poached eggs (see below for one of my favorite ways). But it’s also awesome on scrambled, fried or boiled eggs. The spices and crunchiness make a heavenly contrast to rich, creamy yolks.

2. With Soft Cheese

Dukkah is amazing with all soft cheese, especially a creamy fresh goats cheese, labneh or ricotta. It’s also good with feta, but watch you don’t get too much salt from the dukkah and feta combo.

If you’re feeling fancy, you can roll cubes or scoops of the cheese in a dukkah crust.

3. With Yogurt or Hummus

When I snack, I love to reach for some homemade natural yogurt. If there’s dukkah in the house, I love to sprinkle some on top to take it to the next level. It’s also delicious on a bowl of hummus with a drizzle of olive oil.

4. On Salads

Just sprinkle on before serving so you get maximum crunch. The sesame seeds and hazelnuts in the dukkah are a quick way to make your salad more substantial and filling.

5. On Soups

Especially good to add flavor and texture to creamy vegetable soups like my:

• No-Chop Butternut Soup
• Leek & Kohlrabi Soup
• Baby Carrot Soup
• Green Curry of Broccoli Soup

6. On Vegetables

Where do I begin! So many ideas! Here are some favorite vegetable recipes that would benefit from some dukkah treatment:

• Super Tender Broccoli
• Spiced Eggplant with Yogurt & Quinoa
• Addictive Roast Brussels Sprouts
• Spiced Cauliflower Salad with Labneh
• Roast Beets
• Addictive Lemony Kale
• Hugh’s Sweet Potato Gratin
• Easy 1-Dish Ratatouille

7. As a Crust for Chicken, Meat or Fish

This isn’t something I do often because I worry about burning the nuts. But if you’re up for a technical challenge, you’ll be rewarded with succulent meat or fish and a flavor-packed crunchy crust. Brush the chicken, lamb or fish with a little olive oil, press on the dukkah, and cook over medium rather than high heat.

8. On Cooked Chicken, Meat or Fish

Dukkah works with most protein. I especially like to sprinkle it on after cooking. It will liven up good old halloumi or tofu too!

9. On Avocado

If you’re looking for a way to jazz up your avo on toast, you definitely need to make some dukkah! Avocado and dukkah are friends wherever they find themselves though, so don’t feel like you need to be a toast eater to enjoy the experience. If you’d like to try a low carb avo and dukkah on toast, I highly recommend my Broccoli Bread.

10. With Fruit

This one takes a little more finesse to get right, so only use a little bit (you can always add more!). I like the earthy cumin and citrusy coriander to enhance the flavors of more subtle fruit like cooked apples, quince or pears. But I can imagine it working with strawberries or blueberries as well.

As you can see, I pretty much use my dukkah everywhere. Well, at least anywhere I’d normally add black pepper.

What’s the Difference Between Dukkah and Za’atar?

They’re often confused because they’re both Middle Eastern sprinkles that include sesame seeds, but they’re quite different. Dukkah is Egyptian and is mostly nuts, seeds and warm spices like cumin and coriander, so it’s crunchy and nutty. Za’atar is a Levantine blend of dried herbs (thyme or oregano), tangy sumac, sesame seeds and salt, so it’s herby, sour and finer in texture. They’re both delicious, and you can use them in many of the same ways. See my za’atar substitutes for more on za’atar.

How Long Does Dukkah Last?

Homemade dukkah will keep for a few months in an airtight container in the pantry. Because nuts can go rancid, I store mine somewhere cool and dark, and give it a sniff before using. If it smells stale or bitter, it’s time to make a fresh batch. For even longer storage, keep it in the fridge or freezer.

Is Dukkah Healthy?

Yes, I think so! Dukkah is made from whole food ingredients. Nuts and seeds are full of healthy fats, fiber and protein, and spices add flavor without any sugar. It is quite energy-dense and contains salt, so a sprinkle goes a long way. But because it adds so much flavor and crunch, it’s a brilliant way to make vegetables more delicious.

What Can I Use Instead of Dukkah?

If you don’t have dukkah, try:

• Za’atar, for a herby, tangy sprinkle
• Toasted nuts or seeds with a pinch of salt and cumin, the quickest DIY version
• My Magic Crunchy Smoky Sprinkle
• Toasted sesame seeds and black pepper

Or better still, make your own. It only takes 15 minutes!

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Buttery Mushrooms with Poached Eggs & Dukkah

This breakfast / lunch / dinner is all about some of my favorite things. Poached eggs! Buttery, garlicky mushrooms! Crunchy, nutty dukkah! And some leaves for greenness. It’s soo soo good.

If you don’t have the time or inclination to make the dukkah, see the ‘no dukkah’ variations below. I’ve just used large button mushrooms in the photo, but pretty much any mushroom will work cooked this way.

enough for: 2
takes: 30 minutes
4 tablespoons butter
500g (1lb) mushrooms, sliced if large
2 cloves garlic, sliced
4 poached eggs
6-8 tablespoons dukkah (recipe below)
salad leaves, to serve

1. Heat a large frying pan on a medium high heat. Add butter and allow to melt and coat the bottom of the pan before adding the mushies and garlic. Cook, stirring every few minutes, until the mushrooms are well browned and tender. If the butter starts to burn, turn the heat down.

2. Taste and season mushrooms with salt, remembering the dukkah is going to add some salt too.

3. Divide mushies between two plates. Top with poached eggs. Sprinkle dukkah over and pop the salad leaves on the side.

Variations

no dukkah – you really need to sort that out! But in the meantime, the eggs and mushies are amazing with a dollop of homemade mayonnaise, or just sprinkle over some roasted nuts or seeds to give you that extra flavor and crunch.

carb lovers – pile everything on hot buttered sourdough toast. Or serve with warm flat bread.

different veg – pretty much any roast or pan fried veg will work with the egg and dukkah treatment. I especially love roast broccoli, cauliflower or brussels sprouts.

egg-free – replace poached eggs with some soft cheese. And add a handful of roast hazelnuts or almonds for extra substance.

Easy Dukkah Recipe

Dukkah is an excellent starter served with bread and olive oil because it can be easily made well in advance. But as you can see from my list above, there are so many more ways to use this flavor and texture explosion! Trust me, you won’t have any problems using it up.

makes: about 2 cups
takes: 15 minutes
300g (10oz) roasted & peeled hazelnuts
100g (3oz) sesame seeds
60g (2oz) ground coriander
60g (2oz) ground cumin
1 teaspoon sea salt flakes

1. In a food processor, blend nuts until you have a chunky meal. Or coarsely chop by hand, or pound with a mortar and pestle. Don’t over-process or you’ll end up with nut butter!

2. Stir in sesame seeds, coriander, cumin and salt. Taste and season with extra salt if needed.

3. Store in an airtight container in the pantry for a few months.

Variations

to roast the hazelnuts – I usually cheat and buy pre-roasted and peeled because peeling hazelnuts is a pain! Sometimes I pop them in the oven for 5 minutes (200C / 400F) to freshen up before making my dukkah. To roast from scratch, pop on a baking tray and roast for 10 minutes or until golden brown and tasty. It’s usually somewhere around the 12 minute mark but may take 15 minutes, depending on your oven. Make sure you set your timer because there’s nothing worse than wasting burnt nuts.

whole spices – for extra flavor, toast whole coriander and cumin seeds (and a teaspoon of fennel seeds if you like) in a dry pan until fragrant, then grind them with a mortar and pestle or a clean coffee grinder. Toasting the sesame seeds too adds even more nutty flavor.

nut free dukkah – replace hazelnuts with a mix of seeds such as sunflower, linseeds (flax) and pepitas.

different nuts – replace the hazelnuts with roasted almonds, pistachios, macadamias or cashews, or a mixture of your favorite nuts.

budget – replace some or all of the hazelnuts with fine breadcrumbs.

In your corner,

Jules from Stonesoup xx
(Your favourite Australian Food Scientist)
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