Dukkah Spice Mix

A Complete Guide and Recipe

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I first came across this wonderful spice mix at the Tanjung Rhu Hotel in Langkawi, Malaysia where they served it in the traditional way with warm flatbreads and olive oil. It really is one of the great dips for bread, vegetables and hard- boiled eggs. The beauty of the mix is the combination of toasted spices with the crunchy texture of roasted nuts and the resulting aroma is unforgettable.

Dukkah Spice Mix

The recipe, like the spelling is a matter of opinion. The foundations of the mix should always include cumin, sesame, coriander, peppercorns and salt combined with hazelnuts and/or pistachios and perhaps some dried thyme or mint. When making dukkah it is important to remember what the end result should be before blending; the overall taste should be of warm (not chilli hot), nutty spice with no individual flavour standing out.

In my introduction to spices I mention the importance of using spices, which have been freshly dried wherever possible but certainly freshly ground. This really does apply to dukkah, using spices past their sell by date will result in a flat, tasteless end product lacking both colour and vitality. The spices can be warmed in a dry frying pan or in an oven until the aroma is released then crushed to a powder in a pestle and mortar. I crush the hazelnuts and/or pistachios but leave the sesame seeds whole to give a textural element to the end product.


4 tbsp Toasted Sesame Seeds
2 tbsp toasted Coriander Seeds
1 tbsp toasted Cumin Seeds
1 tbsp toasted Black Peppercorns
1 tsp Salt
15g Roasted and Peeled Pistachios
15g Roasted and Peeled Hazelnuts

Content and picture Miles Collins