I was leafing through a few cookbooks the other day and came across a reference to duqqa. I had no clue what that meant so I looked it up online. It's been around since the pyramids were new, and somehow I'd missed it. To remedy my remiss I decided that I had to whip up a batch. As with most things that have been around for a while, there were seemingly infinite variations. I read as many duqqa and dukkah recipes as I could find. Then I made up my own recipe based on an amalgamation of the ingredients that suited me. It's nice sprinkled on a salad or rice. It's nice spinkled on a schmeer of greek yogurt spread on my morning toast. It's just plain nice.

Yield Makes about 1.5 cups



  1. Preheat a small skillet over medium heat. When hot add 2 tablespoons olive oil and the sesame seeds. Stir constantly until toasted. Transfer to a mortar.
  2. In the same skillet toast the coriander, cumin, mustard, peppercorns, and red pepper flakes in the remaining olive oil. Transfer to the mortar.
  3. Add the thyme and marjoram to the mortar and grind as finely as possible.
  4. Transfer to contents to a food processor fitted with the blade attachment. Add the almonds and cashews. Pulse until the dukkah resembles coarse meal. Add more salt and pepper to taste.
  5. Store in a sealed container at room temperature. Keeps several months.


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Duqqa Ingredients – Mise en Place
dukkha ingredients


Andy Broder - KitchenThink

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