Homemade Dukkah

Crunchy, aromatic, and endlessly versatile.

This week we're bringing you Egypt's most famous blend of nuts, seeds, and spices — made quickly and easily in the Vibe blender. It's the seasoning mix you didn't know you needed.

Dukkah is a wonderfully versatile blend that can be used as a topping, crust, or condiment, adding crunch, warmth, and flavour to almost any dish.

In the Middle East, dukkah is traditionally served alongside olive oil and bread. Simply dip fresh bread into olive oil, then into dukkah for a simple yet delicious snack. But this fragrant blend deserves far more than a supporting role. A sprinkle of dukkah can instantly elevate yogurt, labneh, eggs, meat, soups, salads, rice dishes, roasted vegetables, and so much more.

The secret to exceptional dukkah is freshness. Dry roasting the nuts, seeds, and spices before blending brings out their natural oils and intensifies their flavour, creating a blend with far more depth and aroma than anything you'll find pre-made and store-bought.

Traditional dukkah often features hazelnuts, sesame seeds, coriander seeds, and cumin, but like many beloved spice blends, every family and region has its own variation. That's part of its charm.

The beauty of homemade dukkah is that it doesn't require exact measurements or ingredients. Have a handful of almonds to use up? Prefer pistachios over hazelnuts? Missing fennel seeds? No problem. Dukkah is forgiving, adaptable, and a fantastic way to make use of pantry odds and ends. Experiment with different combinations and discover a blend that's uniquely yours.

Storing Dukkah

Because dukkah contains nuts, it won't keep as long as a typical spice blend. Store homemade dukkah in an airtight glass container at room temperature for up to three weeks. For longer storage and maximum freshness, keep it in the refrigerator or freezer. This helps preserve the flavour and prevents the nuts from becoming stale or rancid.

INGREDIENTS

1/3 cup / 40g hazelnuts
1/4 cup / 35g pistachios (almonds or more hazelnuts)
1/3 cup / 45g sesame seeds
1/4 cup / 15g coriander seeds
1 tablespoon / 10g cumin seeds
1 teaspoon / 3g fennel seeds
1 teaspoon salt flakes
¼ - ½ teaspoon chilli

METHOD

1.  Place the hazelnuts and pistachios in a dry pan. Dry roast (no oil) over medium-high heat, tossing regularly, until the nuts gain colour but do not burn. Transfer to a side dish to cool down slightly.
2.   Rub the hazelnuts between the tips of your fingers to remove the flaking skins. Skins that remain attached are fine left in.

3.   Place the sesame, coriander, cumin and fennel seeds in the same pan and return to the heat. Toast over medium heat, stirring continuously until the sesame seeds turn golden brown and the aromatics begin to pop and become fragrant. Set aside for 10 minutes to cool.
4.   Add the toasted nuts and seeds, (still warm is fine) salt and chili powder into the stainless-steel Vibe blender jug. Secure the lid on. Choose nut mode and blend for 3-5 seconds depending on the coarseness of the mix you desire. The mixture should not be too fine.
5.   Transfer the dukkah to a bowl to serve or store in an airtight glass container for up to 3 weeks or freeze for longer.

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