A Glug of Oil

Easy and delicious recipes including midweek dinner ideas, English and world cuisine.

Egyptian Spice Mix - Dukkah Recipe

Spices are just amazing and are used in many dishes; of course just because the word spice is mentioned it doesn't mean your food has to taste spicy hot.

Think of Moroccan Tagine Recipes where a mix of delicious warming spices such as cinnamon and sweet paprika are used along with honey to create easy mouthwatering dishes.

Egyptian Spice Mix Dukkah

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Dukkah Recipe

Tagine recipes are one-pot meals that are a delight to eat. Meat, chicken or just vegetables when cooked in a Tagine end up really tender and the aroma when cooking is just fantastic.

What is Dukkah Mix?

Dukkah (pronounced Doo-kah), is an aromatic blend of seeds, spices and nuts; it originates from Egypt and can be sprinkled on all sorts of dishes.

What to Serve with Dukkah

Just dip the bread in the oil and then in the Dukkah. Impress your guests at a dinner party by serving it as a very simple but different starter course - you could add small bowls of olives to nibble on too.

There are many, many variations of Dukkah recipes but the basic recipe is a mixture of nuts and seeds along with dried herbs such as mint or for more heat you can add Baharat or Ras el Hanout, just go with whatever takes your fancy.

Jamie Oliver once served it sprinkled over Beef Carpaccio - sounds delicious!

Yield: 265g
Author: Jan Bennett
Dukkah Recipe - Egyptian Spice Mix

Dukkah Recipe - Egyptian Spice Mix

Sprinkle on dishes or serve alongside with a small bowl of olive oil and some bread - dip the bread in the oil and then in the Dukkah.
Prep time: 5 MinCook time: 2 MinTotal time: 7 Min


  • 60g sesame seeds
  • 40g pumpkin seeds
  • 40g hazelnuts
  • 40g almonds
  • 50g coriander seeds
  • 25g cumin Seeds
  • 1/2 teaspoon Sea salt
  • 1/2 teaspoon Black pepper
  • 1/2-1 teaspoon Ras el Hanout depending on your taste


  1. Put all the seeds and nuts into a large, dry frying pan and lightly toast for a couple of minutes keeping everything moving so it doesn't burn.
  2. Remove from the heat and leave to cool.
  3. Pop them into a food processor and whiz till they are chopped, or better still, you can use a pestle and mortar to crush them.
  4. Add the salt, pepper and Ras el Hanout - mix together, taste and adjust the seasoning. 
  5. Mix again and it's ready to serve.
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1 comment

  1. You are a genius Jan. I'd never have thought to use the ThermoCook for toasting seeds. Love Dukkah. I made a chocolate one for a dinner party once with homemade bread and olive oil for dunking and I definitely wowed them all!


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