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+ servings
How to make Dukkah Spice Mix


Dukkah is typically served with bread and olive oil for dipping, but don’t limit yourself here. Sprinkle it on veggies, roasted potatoes or eggs. 

Course Seasoning
Cuisine Egyptian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Yield 1 cup
Calories 354 kcal
Author Hannah Cordes


  • 1/4 cup raw whole almonds
  • 2 tablespoons raw sesame seeds
  • 1 tablespoon cumin seeds
  • 2 tablespoons coriander seeds
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon flaky sea salt


  1. Place a small, heavy pan (I use a cast iron one) on the stove over medium high heat and warm it for a few minutes. Add the almonds and stir them for a few minutes until they are toasted and fragrant. Pour them onto a cutting board and add the sesame seeds to the pan. Stir the seeds for a minute or two, until they start browning. Quickly pour them into a mortar. Repeat the toasting with the cumin and coriander seeds.
  2. Grind the seeds together with a pestle. Finely chop the almonds and add them to the mixture and along with the pepper and salt. Grind a few more times to mix. Store the dukkah mix in a covered jar and sprinkle liberally.

Recipe Notes

Don't have a mortar & pestle? You can use a spice grinder instead.