Dukka - Egyptian Spice Blend for Bread Dipping or Topping

READY IN: 25mins
Recipe by Pesto lover

For ZWT #6. I got this recipe from Egyptdailynews.com site. It says that it is used for dipping bread after first dipping it in olive oil. I think it would make an interesting topping for various breads if it is left a little coarser.

Top Review by Mia in Germany

Yum! I haven't met a dukkah that I didn't like so far, and this is no exception. I used hazelnuts and thyme. Thanks for posting!
Made for Visit Egypt / N*A*M*E Forum

Ingredients Nutrition


  1. Dry roast sesame seeds until lightly browned, then remove from pan.
  2. Roast the hazelnuts for about 5 minutes and then remove their skins by rubbing them in a kitchen towel. If you choose to use the roasted chickpeas, they don't need further roasting.
  3. Dry roast the coriander and cumin seeds just until they darken. Remove from pan.
  4. When everything has cooled off, add other ingredients and pound or process to a coarse powder in a food processor.
  5. This will keep for 3 months in a cool place, in an airtight container or jar.

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