We first came across this delicious nutty spice mix in Australia where we used to eat it with fresh Turkish bread and lashings of local olive oil. For some reason or other I completely forgot about it when we moved to France until this week. Our chickens are giving us a very healthy supply of eggs and with everyone in lockdown the shops are looking a bit bare and the locals are clambering to take a few off our hands. Our friends down the road swapped some for a bottle of delicious Portuguese olive oil from their first crop this winter and it reminded me to make this mix again!

It is very easy to make if you have a good pestle and mortar and a food processor. It also uses up some of those dry items in your pantry that might have been hanging around too long

Use any nuts that you have to hand (walnuts, hazelnuts, pistachios, almonds macadamias are all good), just make sure they have not gone rancid before you start. Feel free to add other things like finely grated orange zest or a bit of chili, whatever you have to hand.


160g mixed whole nuts (we normally use 1/2 and 1/2 hazelnuts and walnuts)
2.5 tsp sesame seeds
3 tsp coriander seeds
3 tsp cumin seeds
0.5 tsp fine sea salt
0.5 tsp whole black pepper


Toast the nuts on a baking tray in the oven for 10 mins at 170C.
In a small frying pan on a medium heat, toast the coriander seeds, cumin seeds and pepper for a few mins until they are fragrant and lightly toasted.
Remove the spices from the pan and grind in a spice grinder or with a pestle and mortar until they are a powder.
Add the sesame seeds to the pan and toast lightly until they just start to pop a little, then remove and mix with the ground spices.

Place the nuts, spices, sesame seeds and salt in to a food processor and pulse everything for a few seconds until the nuts are finely chopped. Do not overdo this as the risk is the nuts will release their oil and you will have a spicy nut butter. Should this happen.. don’t throw it out, just spread it on some grilled lamb or chicken!

Serve the Dukkah with bread and good olive oil, dip the bread in the oil and then the Dukkah.


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