Hazelnut Dukkah

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recipe by Tenina Holder https://tenina.com/

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

This Egyptian blend of toasted nuts and spices is delicious sprinkled on vegetables, bread or even your breakfast eggs to fancy them up a little.

Inspired by: https://tenina.com/recipes/hazelnut-dukkah

recipe updated Oct 8, 2019


  • Lemon icon
    1 (58g)
  • Hazelnuts icon
    100g (about ¾ cup)
  • Coriander seeds icon
    Coriander seeds
    2 tbsp (11g)
  • Cumin seeds icon
    Cumin seeds
    2 tbsp (12g)
  • Sesame seeds icon
    Sesame seeds
    2 tbsp (16g)
  • Nigella seeds icon
    Nigella seeds
    1 tbsp (7g)
  • Chili flakes icon
    Chili flakes
    1 tbsp (2g)
  • Sea salt icon
    Sea salt
    1 tbsp (19g)


  • kCook icon TM5
  • kCook icon Frying pan
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Plastic container
  • kCook icon TM5 bowl

Step preview

  1. Pre-heat oven - 200°C
  2. Add hazelnuts to a clean baking sheet
  3. Roast - 14 min, 200°C
  4. Remove then set aside
  5. Add coriander seeds, cumin seeds, sesame seeds, nigella seeds, chili flakes, sea salt and lemon to a clean frying pan
  6. Toast in frying pan until fragrant
  7. Transfer seeds to TM5 bowl
  8. Transfer nuts to TM5 bowl
  9. Fit TM5 bowl to TM5
  10. Blend - approx 3 sec, speed 6
  11. Transfer content of TM5 bowl to plastic container
  12. Store in fridge
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