Curtis Stone's dukkah

Whip up this mouth-watering spice blend loaded with toasted seeds and nuts. It’s delicious served with grilled pita bread and olive oil. The dukkah will keep for up to 1 week, stored in an airtight container at room temperature.

1 Cup


Note: + Cooling time



  • 1/2 cup (70g) hazelnuts
  • 1/4 cup (35g) slivered almonds
  • 1/3 cup coriander seeds
  • 1/3 cup (50g) sesame seeds
  • 1 tbs cumin seeds
  • 1 tsp fennel seeds
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp cayenne pepper



Preheat oven to 200°C. Arrange the hazelnuts in a single layer over a baking tray. Arrange the almond in a single layer over a separate baking tray. Toast in the oven for 6-8 mins, stirring occasionally, or until golden. Cool slightly. Use a clean tea towel to remove skins from hazelnuts. Set hazelnuts and almonds aside to cool completely.  


Heat a small frying pan over medium heat. Cook the coriander seeds, stirring, for 3 mins or until fragrant. Transfer to a small plate and set aside. Add the sesame seeds, cumin seeds and fennel seeds to the pan and cook, stirring, for 3 mins or until toasted. Transfer to a separate plate and set aside to cool completely.


Transfer the coriander seeds to a food processor and process until coarsely chopped. Add the hazelnuts, almonds and sesame seed mixture and process until coarsely ground (mixture should resemble coarse breadcrumbs). Do not blend to a paste.


Transfer the mixture to a serving bowl. Add the salt, pepper and cayenne pepper and stir to combine.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.