About 

Dukkah (pronounced doo-kah) is a nut, seed, and spice mixture of Ancient Egyptian origin. At that period in history, Egypt lay at the epicentre of the spice trade. Referencing the traditional method of combining (in a mortar and pestle) warming spices, sesame seeds and either toasted almonds or hazelnuts, the word dukkah comes from the Arabic phrase “to pound”. The most common use for Dukkah was (and is) to dip pieces of Egyptian flat bread (khubz) in olive oil and then into the dukkah. 

Uses & Ideas 

As an anytime snack or party starter, serve Dukkah in a small dish alongside a small dish of extra virgin olive oil and bite sized pieces of Lebanese Bread, grilled fingers of Turkish bread, or pieces of crusty sourdough. Dip bread in the oil, then coat in a thin layer of Dukkah.

As a topping - sprinkle Dukkah over hummus, roast vegetable dips (like spiced sweet potato or beetroot with feta), soft-boiled eggs, omelettes, sliced avocado, blistered vine tomatoes, and roast potatoes, pumpkin, or carrots. 

Add Dukkah to fresh breadcrumbs. Use to crumb chicken breasts, fish fillets, veal schnitzels lamb cutlets, mushrooms, cauliflower, or croquettes. 

Spread softened goats’ cheese over toasted sour dough or English muffins and sprinkle with Dukkah. Use also to top cheese melts or toss with croutons for soups.  

Use Dukkah to spice up grain dishes like barley, bulgur, falafel, or chilled dishes like tabouleh and leaf salads.