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5 from 1 vote


This condiment is delicious with bread chunks dipped in olive oil and then in the dukkah so that it sticks to the oiled part of the bread. It also is good as a nutritious sprinkle on top of roasted vegetables, avocados, steamed veggies and rice, etc.
Course Condiment
Cuisine Egyptian, Vegan
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 1 1/2 cups
Author Deb Delozier | Vegelicious Kitchen


  • 2/3 cup hazelnuts or pistachios
  • 1/2 cup sesame seeds
  • 2 Tablespoons coriander seeds
  • 2 Tablespoons cumin seeds
  • 1 - 2 teaspoons fresh ground black pepper
  • 1 teaspoon Himalayan pink salt
  • Extra virgin olive oil for dipping
  • slices Thick of artisan bread


  • Roast your nuts - hazelnuts or pistachios on a baking sheet in a 400 degree F oven for about 5 - 7 minutes
  • Remove from oven (if using hazelnuts place them in a clean dish towel and rub to try to remove as much of the skin as you can) - this isn't necessary if you use pistachios
  • Put whichever nuts you've used in a food processor with the metal S blade and process until chopped very small - but NOT a powder
  • Pour into a bowl
  • In a dry frying pan, toast your sesame seeds until lightly golden and add to bowl of nuts
  • Take your whole coriander seeds and whole cumin seeds and toast in a dry frying pan until aromatic and lightly browned
  • In an electric coffee grinder, completely grind the seeds - If you don't have a coffee grinder, you can crush them in a mortar and pestle - Add these to the bowl with the nuts and the seeds
  • Add the fresh ground black pepper and the salt and mix it all together well
  • *To serve - prepare thick slices of bread and a separate bowl of olive oil and dip your bread end in the oil and then in the dukkah and ENJOY!*
  • **Dukkah can also be sprinkled on various foods as a topping**