Dukkah – an Egyptian Spice

Split Pea Soup with Dukkah

Recipe by Katie Mae
Dukkah (or Duqqa) is an Egyptian spice blend made of nuts, seeds and spices. The term dukkah literally means “to pound,” describing how the spice was originally prepared. The traditional way of enjoying this spices is by dipping fresh bread into olive oil and then into the dukkah. I like to pass on the oil and since gluten-free bread doesn’t have the same appeal for me, I pair dukkah with more nourishing foods.

One of my quick and easy go-to meals is steamed potatoes and greens sprinkled with the dukkah spice, and occasionally I add some sliced avocado. My favorite way to enjoy the spice is over pasta and a hearty tomato sauce. The flavor of dukkah trumps Parmesan cheese by far!

Besides being tasty, dukkah is packed with a range of nutrients and healthy fats. The various nuts and seeds this spice blend contains help all over the body, from mental clarity to supple skin. Let’s talk about flax…

Flax seeds are packed with fiber, omega-3 fatty acids and lignans, which provide antioxidants. Along with chia seeds, flax seeds rank highest for omega-3, an inflammation destroyer, among all other plant foods. These power-packed seeds help reduce skin redness and inflammation and even moisturize your skin from the inside to prevent it from drying out. A diet high in flax and the topical application of flax seed oil on the skin has been used to treat chronic skin diseases, such as psoriasis. The lignans in flax have been linked to reduced risk of breast cancer. Studies have also linked regular flax seed consumption with reduced risk of heart disease, stroke and diabetes.

We definitely recommend a daily dose of flax. One tablespoon is a good amount to shoot for and make it ground flaxseeds so you can absorb all its wonderful nutrients. Remember food is a package deal, so it’s much better to consume the flaxseeds with their complexity of nutrients rather than flax oil, which is solely fat.

The dukkah spice blend is one way to add omega-3s to your diet, and fabulous flavor to your meals. Enjoy!
Makes 2½ cups (40 1-tablespoon servings)
Ready in 20 minutes
Stores 6 months in freezer



  • ½ cup pistachios
  • ½ cup hazelnuts
  • ½ cup walnuts
  • ½ cup hulled sesame seeds
  • ½ cup coriander seeds
  • ¼ cup cumin seeds
  • ¼ cup flaxseeds



1. Preheat the oven to 350°F. Lay a piece of parchment paper on a baking sheet. Spread pistachios, hazelnuts and walnuts across paper and bake for 8 to 10 minutes. Keep an eye on them though, because you do not want them to burn. It’s a good idea to stir them around a couple times during the baking time. Once they’re done, remove from oven and pour nuts into a bowl. Put the bowl in the refrigerator to cool.

2. On the stovetop, place a non-stick sauté pan over medium-high heat. Add the sesame, coriander, and cumin seeds to the pan to toast them. Stir frequently to toast the seeds evenly on each side. After just 2 to 3 minutes you should be able to smell their pleasant nutty aroma. Remove them from heat and pour into a bowl. Place the bowl in the refrigerator to cool.

3. After the nuts have cooled to room temperature, use a spice grinder to turn them into not quite a powder. I use a coffee grinder as a spice grinder, and it works great! You may have to grind the nuts in a couple batches depending on the grinder’s size. Repeat this process with the toasted seeds and then with the untoasted flaxseeds.

4. Once all the nuts and seeds are ground, combine them and mix well. Store the spice mix in the freezer to preserve the most flavor and nutrients. If you are going to use the spice quickly, storing it the refrigerator will work, too.

Pasta Marinara with Dukkah

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  1. Carry
    December 9, 2013

    The last time I had dukkah was in New Zealand…nearly 7 years ago! Back then dipping bread in oil was okay for me. Now, not so much. Thanks for the suggestion of sprinkling it on potatoes and greens. Brilliant!

    • Katie Mae
      Katie Mae
      December 10, 2013

      Your welcome Carry! Sprinkling it on whole foods is way tastier than the bread and oil anyways 😉 I actually just ran out of my dukkah stash, so I’ll be making this recipe later this week.