Dukkah Recipe

Dukkah Recipe

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I have been often asked if I have a recipe for Dukkah to go with our Extra Virgin Olive oils. So here goes with a recipe I like and thanks to Suzy Karadsheh who was the original author.

Prep Time 5 mins
Cook Time 5 mins
Serves 8


  • ½ cup hazelnuts
  • 3 tablespoon almonds
  • 4 tablespoon white sesame seeds
  • 3 tablespoon shelled pistachios
  • 1 tablespoon fennel seeds
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon cayenne pepper
  • kosher salt
  • Instructions

  • Place the hazelnuts and almonds in a dry cast iron pan (do NOT add oil). Toast briefly over medium-high heat, tossing regularly, until the nuts gain some color (watch for nuts to turn a nice golden brown). Transfer to a side dish for now.
  • Place the sesame seeds in the same skillet and return to the heat. Toast over medium heat, tossing regularly, until the sesame seeds turn golden brown (this will be fairly quick so watch carefully).
  • Add the toasted nuts and sesame seeds to the bowl of a small food processor fitted with a blade. Add the pistachios, fennel seeds, spices, and a generous dash of kosher salt. Pulse for a few seconds until you reach a nice coarse mixture (Do not over process the dukkah. The mixture should not be too fine).
  • Transfer the dukkah to a bowl to serve. Add a small bowl of extra virgin olive oil and your favorite bread for dipping. (My favourite is Juno Olives Picholine). You can also store the dukkah in a tight-lid jar for up to 2 weeks to use as a topping for salad, soup, chicken, meats, or roasted vegetables!
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