Originally from South Carolina with family roots in East Texas, Renae has been based in Brooklyn for 13 years. A U.S. Navy vet, Renae used her Montgomery GI Bill to fund her culinary & pastry education at the Institute of Culinary Education in New York. Graduating in 2015, she has since worked as a private chef, freelanced in test kitchens developing in recipes, testing cookbooks for prominent authors, and catering. More recently, she made her debut in the pop-up world serving Southern comfort food under the name “Dear Henry”. A color and glitter enthusiast, her hobbies include budget traveling the world so that she can eat more, dancing, crocheting, engaging in various tomfoolery, baking, and frying the hell out of some chicken cutlets.
published Jul 23, 2021
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This Egyptian spice blend made from warm spices, seeds, and nuts is the the best toasty ingredient to have on hand.
Makesabout 1/2 cupPrep5 minutesCook5 minutesJump to Recipe
Jump to Recipe
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Dukkah is an Egyptian spice blend made from warm spices, seeds, and nuts. Toasty and zesty, you can’t help but be enchanted by the combination of goodness in this mixture. It’s a great ingredient to have on hand to season meats and vegetables, liven up salads, or sprinkle over a plate of hummus or labneh.
Store-bought dukkah has become widely available, with even Trader Joe’s selling a version of their own. Although store-bought is convenient, I sometimes find that it can become rancid quickly because of the nut oils. Luckily making your own isn’t all that difficult.
What’s the Difference Between Dukkah and Za’atar?
Dukkah and za’atar both come from the Middle Eastern region and have slight similarities. While some of the ingredients of the two spice mixes are the same, za’atar is made with more ground herbs, such as thyme and oregano, while dukkah is primarily seeds and nuts.
What Do You Use Dukkah For?
Aside from just seasoning food, my favorite way to use dukkah is as a dip served alongside olive oil. Simply dunk your bread or vegetable in the oil, then into the dukkah.
Dukkah
This Egyptian spice blend made from warm spices, seeds, and nuts is the the best toasty ingredient to have on hand.
Prep time 5 minutes
Cook time 5 minutes
Makes about 1/2 cup
Nutritional Info
Ingredients
- 1/2 cup
raw nuts
- 1 teaspoon
whole fennel seeds
- 4 teaspoons
white or black sesame seeds, or a combination
- 1 teaspoon
ground coriander
- 1 teaspoon
ground cumin
- 1/2 teaspoon
smoked paprika
- 1/2 teaspoon
freshly ground black or white pepper
- 1/2 teaspoon
kosher salt
Instructions
Coarsely chop 1/2 cup raw nuts. Place the nuts and 1 teaspoon fennel seeds in a food processor fitted with the blade attachment or spice grinder. Pulse until coarsely ground.
Transfer to a small skillet. Toast over medium-low heat, stirring frequently, until fragrant, about 3 minutes.
Add 4 teaspoons sesame seeds and cook, stirring frequently, until fragrant and the white sesame seeds darken slightly, 2 to 3 minutes more. Remove the pan from the heat.
Add 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/2 teaspoon white or black pepper. Stir to combine and let cool to room temperature.
Add 1/2 teaspoon kosher salt and stir to combine.
Recipe Notes
Storage: Store in an airtight container in a cool, dark place for up to 3 weeks, or freeze for up to 6 months.
