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Let's Dukkah!

Dukkah is a world-class condiment with its roots in Egyptian culture. Snack it! Sprinkle it! Use it as a meat or fish topper.
Prep Time 20 minutes
Servings 1 10 oz (295ml) jar approx.
Calories 992kcal


  • Mortar and pestle
  • Food processor (alternative)


  • 5 tbs (50g) Sesame seeds
  • 1 tsp (5ml) Coriander
  • ¾ tsp (4ml) Ground cumin
  • 1 tsp (5ml) Fennel
  • ½ tsp (2ml) Sea salt
  • ¼ tsp (1.25 ml) Allspice mixture
  • 1 cup (100g) Shelled pistachios


  • Over low heat, in a medium-size skillet, lightly toast sesame seeds, fennel seeds, and spices. Allow cooling. Toasting releases the essence of the seeds and spices.
  • Pound (dukkah means "to pound") the seeds with a mortar and pestle. Go for a coarse powder. Not chunky. Add the sea salt and crushed black pepper. Combine all of these ingredients.
  • Wipe out the skillet and over low heat, lightly toast the pistachios just to the point of a golden hue, but not brown. You want to just release the notes of the nuts. Allow cooling.
  • Pound the pistachios into coarse, rough sand. You don't want them to be a powder. You want to retain their character in a manner that will blend well with the other ingredients, yet also stand out on their own.
  • Now add pistachios to the first mixture. Store dukkah in an airtight container where it's cool. Nuts contain oils that can go rancid, so store no longer than 6 months or freeze for up to a year.


Calories: 992kcal