Egyptian Dukkah


Think of Dukkah as your savory topping for just about everything. Dukkah is a wonderful way to enhance the flavor of your food without leaning on sugars/sweeteners, oils, or salt. I put Dukkah on salads, roasted vegetables, cooked meats, eggs, toasts, avocados, and even on fruits like peaches, or mangos. There are many, many versions of Dukkah (in Egypt and across the Mediterranean and Middle East), so experiment with what you like. You can leave behind spices you don’t like, or leverage what you have in the pantry. Here’s my version.



  • 1 cup almonds (more traditional versions use hazelnuts), toasted

  • 1/2 cup white sesame seeds, toasted

  • 1/2 cup black sesame seeds, toasted

  • 2-3 tbsp coriander seeds, toasted

  • 2-3 tbsp cumin seeds, toasted

  • 1/2 cup dried mint

  • 1 tbsp pepper (I use a combo of black, white, pink, and green peppercorns)

  • 1 tbsp red pepper flakes




  1. Toast almonds in a pan for 1-2 minutes (add almonds to a hot pan, medium-high heat), or once you smell the almonds, take them off heat

  2. Toast sesame seeds in a pan for 1 minute (they need even less time than almonds)

  3. Toast coriander and cumin seeds in a pan for 1 minute (again, just until fragrant and then get them off heat)

  4. Place all ingredients, except sesame seeds, in a food processor and pulse until you have a grainy mixture (no need to make a fine powder)

  5. Pour mixture into a bowl and add sesame seeds

  6. Top on slices of fresh bread with olive oil as a satisfying snack, or on salads, soups, curries, fruit slices, etc.

  7. Store in an air-tight container in the fridge (keeps up to 4 months)


Recipe Key


Best in: Suitable to all seasons

Best for: Vata and Pitta doshas