The word “dukkah” comes from the Arabic verb meaning “to pound” or “to crush.”

Traditionally, dukkah is a blend of seeds, nuts, aromatic herbs, and spices. Like Ras el Hanout, each dukkah blend can vary depending on the spice merchant’s preferences. It often includes sesame seeds, coriander, black pepper, cumin, and many other spices.

This mix of spices and toasted hazelnuts originates from the Middle East, particularly Egypt, where it is widely popular. Dukkah has many uses — it can be enjoyed at breakfast or as a snack, typically dipped into with bread and olive oil.

Dukkah has crossed borders and is now commonly used in modern cuisine in countries like Australia and New Zealand.

It pairs wonderfully with a wide variety of dishes — from burrata and fresh cheeses to grilled meats, sautéed vegetables, or even seafood. It adds both flavor and crunch to your creations. Sprinkle it over eggs, rice, or potatoes for an unexpected twist.

Sprinkled over salads or roasted vegetables, it’s a great addition to vegetarian or vegan dishes.

This Egyptian blend also elevates spreads like hummus or baba ganoush (moutabal).

Like chimichurri, za’atar, gomasio, or garam masala, dukkah is one of today’s trendiest spice blends — perfect for fusion cuisine and refreshing everyday meals with bold new flavors.

We recommend using about one teaspoon per person, preferably at the end of cooking or just before serving to preserve its signature crunch.

Ingredients: Hazelnut, coriander, cumin, sesame

Allergen(s): Tree nuts