This almond dukkah recipe is a fragrant Egyptian-inspired nut and spice blend. Toasted almonds and sesame seeds bring a satisfying crunch, and warm, aromatic spices make this a blend you’ll reach for again and again. Perfect with a chunk of bread, dipped in olive oil.
Dukkah (sometimes spelled duqqa) originates in Egypt, where it’s usually served as a snack or appetizer with fresh bread and olive oil.
Dip bread into your favorite olive oil and then into the dukkah mixture for a crunchy, spiced bite.
I also like this mixture on pan-fried tuna steaks!
Ingredients & Subsitutions
See the recipe card for exact amounts.
- Almonds: Provide a sweet, nutty base with a crunchy texture. They’re mild but toasty when roasted. Swap almonds for hazelnuts, pistachios, or walnuts. Each nut brings a different flavor and texture.
- Cashews: Add a buttery flavor that balances the almonds. Their softer texture blends well in the mix.
- Sesame Seeds: Earthy and slightly bitter, sesame seeds add depth and a signature toasty aroma.
- Fennel Seeds: Worth adding for their mild licorice flavor, which brightens the mix. Skip fennel seeds if you don’t enjoy the licorice flavor, or replace them with caraway for a similar aromatic note. Smoked paprika can be used instead of cayenne for a smoky heat.
- Ground Coriander: Citrusy and warm, coriander rounds out the spice profile.
- Ground Cumin: Earthy and smoky, cumin is a classic in dukkah for its bold aroma.
- Cayenne Powder: Brings just a touch of heat to keep the mix lively.
- Kosher Salt: Essential for enhancing all the flavors and balancing the sweetness of the nuts.
Instructions
Making almond dukkah at home is quick and rewarding. Here’s how to toast, grind, and mix everything for the perfect texture.
- Heat a skillet over medium heat. Toast the almonds and cashews for 3 to 4 minutes, stirring often, until golden and fragrant.
- Add the sesame seeds and fennel seeds. Toast for 1 to 2 minutes more until the sesame seeds are lightly golden.
- Transfer the toasted mixture to a mortar and pestle or a mini food processor. Crush or pulse until finely chopped but not powdery. You want texture, not flour.
- Move the mixture to a bowl or jar. Stir in coriander, cumin, cayenne, and salt until everything is evenly mixed.
- Store the almond dukkah in a sealed jar at room temperature for up to two weeks.
Tips for Making Almond Dukkah
- Toast slowly: Keep the heat at medium and stir often so the nuts and seeds toast evenly without burning. Burnt nuts will make the mix bitter.
- Don’t over-grind: Aim for a coarse texture. If the nuts turn into a powder or paste, you’ll lose the crunch that makes dukkah special.
- Adjust the heat: Start with a small amount of cayenne. Taste and add more if you like extra spice.
- Use fresh spices: Ground cumin and coriander lose flavor over time. Fresh spices make the mix more fragrant.
- Cool before storing: Let the mixture cool completely before sealing in a jar. Trapping heat can create condensation and shorten shelf life.
- Make it your own: Try adding black pepper, paprika, or dried herbs for a custom blend that suits your taste.
What to Serve With Almond Dukkah
Almond dukkah shines when paired with bread and olive oil. Tear off a piece of warm pita or crusty sourdough, dip it into good-quality olive oil, then into the dukkah. It makes a simple snack or starter that feels special without much effort.
I also like to press this mix into a thick tuna steak and then pan fry it for extra crunch and savory flavor.
More Condiment Recipes
Storage
Store almond dukkah in a sealed glass jar or container with a tight-fitting lid. Keep it in a cool, dry place away from direct sunlight. It will keep at room temperature for up to two weeks. For the best flavor and to extend the shelf life, refrigerate it for up to one month.
FAQs
Dukkah has a nutty, toasty flavor with a balance of warm spices. The almonds and cashews bring sweetness and crunch, while sesame seeds and cumin add earthiness. Fennel gives a light licorice note if used, and cayenne adds gentle heat.
If you’ve made this Almond Dukkah recipe or another recipe on Pipercooks, I’d love it if you’d leave a comment with a recipe rating. I want to know how you enjoyed it, and ratings help other people know that the recipe is worth trying.
Almond Dukkah Recipe
Ingredients
- ¾ cup slivered almonds
- ¼ cup cashews
- ¼ cup sesame seeds
- 1 tablespoon fennel seeds optional
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne powder
- heavy pinch kosher salt
Instructions
- Preheat a skillet over medium heat.
- Toast almonds and cashews 3-4 minutes, until fragrant.
- Add sesame seeds and fennel seeds and toast for another 1-2 minutes until fragrant and toasty.
- Remove from heat and transfer to a mortar and pestle (or a mini food processor).
- In a mortar and pestle, crush the almonds and sesame seeds until finely chopped but not powdery. Or Pulse almonds and sesame seeds, until finely chopped but not powdery.
- Transfer to a bowl or jar and add the remaining ingredients. Mix well.
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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