Dukkah Nut and Spice Mix

Hailing from Egypt, this nut and spice mix can be used in many ways. From seasoning rice dishes to sprinkling it on baked fish, it packs a serious flavour punch that your food will thank you for. It’s especially interesting served with our Celery Root Puree with Dukkah, as a side dish. A simple way to try it is to sprinkle it on top of a fried egg and enjoy!

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Yield: Makes about 1 cup

Dukkah Nut and Spice Mix


  • 1/4 cup hazelnuts, peeled
  • 1/4 cup cashews
  • 1/4 cup pistachios
  • 3 tbsp sesame seeds
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 1/2 tsp fennel seeds
  • 1 tsp dried thyme, crumbled
  • 1/2 tsp red pepper flakes
  • 1 tsp kosher salt


  1. Preheat oven to 325°F.
  2. Spread hazelnuts, cashews, and pistachios out on a parchment paper-lined baking sheet. Bake until cashews are golden brown, about 15 minutes.
  3. Meanwhile, toast sesame seeds, cumin seeds, coriander seeds, and fennel seeds in a medium frying pan over medium heat until fragrant, 3 - 4 minutes.
  4. Transfer seeds to a food processor; process to a fine coarseness. Add nuts and pulse until roughly chopped and mixed in. Add thyme, red pepper flakes, and salt; pulse just to combine.
  5. Store in an airtight container in a cool, dry place, for up to 1 month.
Nutritional analysis per 1 tbsp serving:


48 calories, 4 g fat, 1.5 g protein, 2.3 g carbohydrates, 1 g fibre, 130 mg sodium

Tip: If your hazelnuts have skins, after toasting, rub them with a clean tea towel until the skins peel off.