Dukkah (Toasted Nut and Spice Blend)

Dukkah is an Egyptian table condiment with ancient roots, and its name comes from the Arabic word for to pound, which is exactly what it is: toasted nuts, seeds, and spices crushed into a fragrant rubble. It is served with warm bread and a bowl of olive oil; you dip the bread in the oil, then press it into the dukkah. What started as a market snack in Egypt is now sprinkled on vegetables, eggs, and meat around the world, and it takes ten minutes to make.

The crunchy, nutty dip that turns bread into a feast

Every region and family has its own blend, but hazelnuts, sesame, coriander, and cumin are the heart of it. Toasted until deeply fragrant and crushed coarsely, the mix is crunchy, warm, and faintly citrusy from the coriander, with a nutty sweetness that pairs perfectly with good olive oil. A spoonful over roasted vegetables or a soft-boiled egg is a fast upgrade to any plate, and the jar keeps for weeks in the pantry. Make a double batch; it never lasts.

Craving more? Explore all Egyptian Kitchen recipes.

See how this dish uses a classic spice blend: spice blends of the world guide.

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