Our hearty vegetarian lunch dish, Eggs Dukkah, served with a winter slaw and lentils, features this original Egyptian recipe.

What is it?

A blend of cumin, coriander, sesame, salt, dried herbs and nuts. These ingredients are pounded with a pestal and mortar, giving the name ‘duqqa, du’ah, do’a, or dukkah’ which translates as to crush .

How to use it

So many ways! Traditionally it is used as an early evening snack served with olive oil and bread, but you can sprinkle on as a garnish or seasoning for anything, use in yoghurt based marinades or even eat as a fingerfood snack if you leave it chunky enough. Why not use it on your roasted vegetables for a delicious middle eastern style Roast. Or use as a crust for grilled meat and fish (delicious on lamb chops especially if you suck on the bones!)

Our Recipe: 

  • For best results, toast of the nuts and spices in a dry pan.
  • Put all the ingredients together and pound with a pestal and mortar (or a food processor!) until you reach a course crumb consistence.
  • You can store your batch of dukkah in a cool dark place for up to 3 months

Makes 300 g of Dukkah

100g almonds

50 g hazelnuts

2 tbsp coriander seeds

Pinch of  cumin seeds

Pinch of paprika

6 tbsp mixed sesame seeds

Pinch of salt and pepper