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Dukkah

Curated recipe from Chef Yotam Ottolenghi

Dukkah: Image

Ingredients

  • 2 tbsp coriander seeds 

  • 1 tsp cumin seeds

  • 1 1/2 tbsp black and white sesame seeds

  • 30 g blanched hazelnuts, toasted

  • 30 g pine nuts, toasted 

  • 1 tsp dried oregano

  • 1/2 tsp paprika

  • 1/4 tsp salt

Herbs
Dukkah: Text

Instructions

  1. In a small saucepan set over medium heat, toast the coriander seeds, cumin seeds, and sesame seeds, shaking the pan occasionally, until fragrant, 2 to 3 minutes.

  2. Add toasted spices and all remaining ingredients to a food processor and pulse a few times until the nuts and seeds are roughly chopped. Set aside in a small bowl.

  3. Store the dukkah in an airtight container at room temperature for several weeks.

Dukkah: Text
Image by HengYao Tang

Interactive recipe (desktop only)

Print out the recipe below or check off the ingredients as you go!

Dukkah: Text
Dukkah: HTML Embed
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