Jamie Oliver’s Dukkah Recipe: Egyptian Nut and Spice Blend for Dipping

This Egyptian spice blend transforms simple meals into something extraordinary. A mix of toasted nuts, seeds, and warm spices creates a versatile dry blend that elevates dipping oil, roasted vegetables, or grilled meats.

I perfected this version after testing countless ratios, focusing on balance between earthy cumin, nutty hazelnuts, and aromatic coriander. The key is toasting each component separately to preserve individual flavors before combining.

Store in an airtight container for up to 3 months, and keep it within reach for instant flavor enhancement. Sprinkle over hummus, stir into yogurt, or mix with olive oil for dipping bread.

This blend proves that the best seasonings are often the simplest. Ready in 10 minutes, it will become your go-to for adding depth to everyday dishes.

Ingredients for Dukkah Recipe Jamie Oliver

Eight simple components toasted to perfection for an aromatic Egyptian blend that does it all.

The hazelnuts are non-negotiable for that signature crunch—Trader Joe’s or Whole Foods have the best raw ones in bulk. Toast them low and slow to avoid burning (the skin will blister, that’s good). Coriander and cumin seeds should be whole and fresh—if they smell like nothing, they are nothing. I grab mine from Penzeys or the bulk section at Sprouts.

No hazelnuts? Pecans or almonds work in a pinch. Missing coriander seeds? Ground coriander at half the amount (but whole is better). Want more heat? Add a pinch of cayenne or smoked paprika. The sesame seeds can be swapped for pumpkin seeds if that’s what you’ve got. Fennel seeds add a subtle licorice note—skip if you’re not a fan.

Keep this in an airtight jar away from light. Stays fresh for 3 months—if it smells dull, it’s time to make a new batch. Doubles as a rub for roasted veggies or a sprinkle for avocado toast (trust me on this one).

Step-by-Step Instructions for Egyptian Nut and Spice Blend

This blend comes together quickly with a few simple techniques and attention to detail.

Step 1: Toast the Hazelnuts to Perfection

Heat a dry skillet over medium heat. Add the 0.5 cup Hazelnuts and toast for 5-7 minutes, shaking the pan occasionally, until the skins darken slightly and you catch that rich, nutty aroma.

Watch them closely—hazelnuts go from perfectly toasted to burnt in seconds. You want them golden brown with the skins just starting to blister. Remove from heat immediately and transfer to a plate to cool. This prevents carryover cooking from making them bitter.

Step 2: Toast the Whole Spices in Batches

Return the skillet to medium heat. Add the 2 tbsp Coriander Seeds, 1.5 tbsp Cumin Seeds, and 1 tbsp Fennel Seeds. Toast for 2-3 minutes, stirring constantly, until the spices become fragrant and just begin to turn light golden.

Don’t overcrowd the pan—this lowers the temperature and steams the spices instead of toasting them. The coriander will release its citrusy notes, while the cumin develops a deeper, earthier character. Remove from heat and transfer to the plate with the hazelnuts.

Step 3: Toast the Sesame Seeds Separately

Wipe the skillet clean to remove any residual spice particles, then return it to medium-low heat. Add the 2 tbsp Sesame Seeds and toast for 2-3 minutes, stirring frequently, until they turn golden brown and become nutty and aromatic.

Sesame seeds toast faster than the other ingredients, so keep a close eye on them. They should look slightly glossy when done. Transfer to the plate with the hazelnuts and spices to cool completely.

Step 4: Combine and Finish with Herbs and Seasonings

Once all ingredients are cool to the touch, transfer the 0.5 cup Hazelnuts, 2 tbsp Sesame Seeds, 2 tbsp Coriander Seeds, 1.5 tbsp Cumin Seeds, and 1 tbsp Fennel Seeds to a spice grinder or food processor. Pulse until the mixture reaches a coarse, sandy texture—you want some texture, not a fine powder.

Transfer to a bowl and stir in the 1 tsp Dried Thyme (crushed between your fingers to release its oils), 1 tsp Sea Salt, and 0.5 tsp Black Pepper. Mix thoroughly to distribute the herbs and seasonings evenly throughout the blend.

Regional Styles of This dukkah recipe jamie oliver

Egyptian Classic

This traditional version stays true to its roots with hazelnuts, cumin, and coriander as the base. I love how the earthy warmth of the spices pairs with the buttery crunch of the nuts. It’s perfect for dipping with olive oil and crusty bread. 🔥

Lebanese Twist

In Lebanon, they often add sumac and Aleppo pepper for a tangy, slightly spicy kick. Replace 1 tbsp of cumin with sumac and add ½ tsp Aleppo pepper. The bright red flakes add color and a gentle heat.

Moroccan Fusion

For a North African twist, incorporate ras el hanout—swap 1 tbsp of coriander seeds for 1 tbsp ras el hanout blend. This adds complexity with cinnamon, cardamom, and rose petals. It’s aromatic and slightly sweet, ideal for lamb dishes.

Turkish Variation

Turkish dukkah often includes pistachios and pulp biber (crushed chili flakes). Replace hazelnuts with ½ cup shelled pistachios and add 1 tsp pulp biber. The result is nutty, vibrant, and slightly smoky.

This version works wonderfully with grilled meats or as a topping for labneh.

Indian-Inspired

Add mustard seeds and curry leaves for an Indian flair. Toast 1 tbsp mustard seeds with the spices and crush 5-6 dried curry leaves into the final mix. The mustard seeds add a pop, while curry leaves bring a citrusy depth. 💛

Frequently Asked Questions