This Dukkah Recipe (Egyptian Herb and Spice Mix) is a savory, nutty herb and spice blend that packs a punch of flavor and crunch.
When I lived in and visited the Middle East, one of my favorite things to shop for was spices. The spice shops were vibrant; full of heady, exotically-spiced air, a rainbow of colors, and of course all the usual clamor that goes along with your typical lively marketplace.
Spice shops in the Middle East sell all manner of leaves, barks, and flowers in addition to spices, and they use them to make the most magical things.
Middle Eastern spice shops specialize in a custom spice blend for just about anything and everything. A few of the more popular spice blends I’ve seen are meat spice mix (for red meat), chicken spice mix, fish spice mix, shawarma spice mix, cake spice mix (for sweets like mamoul), and a thyme mix called Za’atar (perfect for eating with flatbread dipped in olive oil).
They even add spice (cardamom) to their coffee (and it’s delicious!).
What is Dukkah?
Dukkah is a spice mix hailing from Egypt. Similar to Za’atar, recipes for Dukkah vary slightly by region and family.
I’ve seen Dukkah mixes that use different nuts, such as almonds, pistachios, or hazelnuts, or leave them out entirely. I went with hazelnuts here, because that’s what intrigued me most (although pistachio was next on my list). Feel free to swap out the hazelnuts for whatever strikes your fancy though.
I was unsure as to how the use of mint would fare in this Dukkah recipe, but it’s one of my favorite components. It adds a vibrancy and almost sweetness, without actually adding sweetener. I know it might sound like an odd addition, but don’t skip it!
I’ve also seen versions of this spice mix that add fennel seeds, shredded coconut, or sweetener. I am definitely intrigued to experiment with the recipe!
Is Dukkah the Same as Za’atar?
Dukkah shares a few of the same components as Za’atar, such as thyme and sesame seeds. However, Dukkah and Za’atar are different spice blends.
How to Use This Dukkah Recipe
Dukkah is one of those things that I continuously find new purposes for. A few of my favorites include:
- Sprinkled on labneh (yogurt cheese) along with a drizzle of good-quality olive oil
- To add crunch and zest on top of salads (like my Sweet Pepper Chickpea Salad with Mint and Honey-Sumac Vinaigrette), pilafs (such as my One-Pot Brown Rice Pilaf with Chicken Sausage, Mushrooms, and Rosemary), or pasta
- As a seasoning for chicken or seafood
- Along with flatbread and olive oil (dip a bite-sized piece of flatbread into olive oil and then into the spice mix; it’s delicious paired with tea!)
- As a substitute for some recipes that call for Za’atar, such as my Kale, Roasted Zucchini, and Green Pea Salad with Creamy Za’atar Dressing
How to Use Dukkah Spice:
- Goose Fat Roast Potatoes with Dukkah from Gourmet Traveler
- Dukkah Crusted Baked Brie from Gourmande in the Kitchen
- Roasted Cauliflower with Dukkah from Steamy Kitchen
- Dukkah Crusted Chicken Tenders from Lick My Spoon
- Dukkah Roasted Vegetables Chopped Salad from Cotter Crunch
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Dukkah Recipe (Egyptian Herb and Spice Mix)
- 6 tablespoons dry-roasted unsalted hazelnuts coarsely crushed in a food processor or mortar and pestle
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon sesame seeds lightly toasted (coarsely crushed if desired, but I leave them whole)
- 2 teaspoons crushed dried mint
- 1/2 teaspoon ground thyme
- 1/4 teaspoon sea salt
- Mix together all ingredients.
- Store in an airtight container at room temperature for up to 1 month.
- Net Carbs: 1 g per serving
- Each serving is 1 tablespoon. This recipe makes about 1/2 cup, for 8 (1-tablespoon-sized) servings.
Spice Market Photos from Yarmouk in Damascus Syria in March 2011
I was recently looking through my travel photos and I came across a few pictures I took of spice markets in Damascus, Syria in March 2011. The area was a Palestinian refugee camp called Yarmouk.
The people, their land, and their culture quickly found a way into my heart. (If you’re interested, you can read more about my thoughts on living in the Middle East in this post.) I wanted to share a few of my pictures from the spice markets there.
This post was first published on An Edible Mosaic on March 23, 2018. I updated it with more information on May 6, 2020.
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items, which helps me keep this site alive – thank you for helping to support An Edible Mosaic!