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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.

  • Makes1, Cup
  • Cook time15 minutes
  • Prep time5 minutes, + Cooling time
Mini bowl of dukkah.


  • 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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    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.
  2. Step 2

    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.
  3. Step 3

    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.
  4. Step 4

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