1 cup nuts e.g. hazelnuts, almonds, pistachios

1/2 cup seasame seeds

1/4 cup cumin seeds

1/2 cup coriander seeds

1 tsp sea salt

freshly ground black pepper

Time to prep & cook

< 30 mins

no. served



  • 1 Nuts: Preheat the oven to 180 degrees. Toast the nuts on a baking tray with baking paper for 10 to 15 minutes until fragrant and lightly browned. Remove from baking sheet and set aside to cool.
  • 2 Spice: Place the sesame, cumin, coriander, cumin, and fennel seeds on a baking tray with baking paper and toast in the oven for about 5 minutes. Set aside to cool.
  • 3 Combine nuts, spices, salt and black pepper in a food processor and blend to desired consistency.


Dip toasted bread fingers into extra virgin cold pressed olive oil and then dukkah


Sprinkle dukkah on scrambled eggs

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