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Dukkah Nut and Spice Blend

An Egyptian herbs, nuts, and spices mix to add flavour to your salads, roast veg, pita or hummus.

Time 15 Minutes
Skill Level Easy

Ingredients List


Serves 1
  • 0.5 cup roasted almonds
  • 0.75 cup pistachios (before shelling - 1/3 cup if already shelled)
  • 2 tbsp sesame seeds
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 0.5 tbsp fennel seeds
  • 8 cardamom pods (seeds removed)


  1. Dry fry sesame seeds until just lightly browned. Set aside.
  2. Chop nuts. Set aside.
  3. Dry fry all the spices for a minute or so – just to release their fragrance.
  4. Grind in a mortar and pestle.
  5. Mix the seed and nuts together and put into a bowl ready to serve. (Or store in a tightly lidded glass jar until ready to serve).

To Serve

Cube/break sourdough bread and place in bowl. Pour lemon myrtle extra virgin olive oil into a bowl. Dip bread into oil, the dip into dukkah.

• Cardamom pods – best to use green pods not brown. A tasty good quality extra virgin olive oil is best for this dish.