Dukkah is an Egyptian blend of nuts, seeds and spices. Try using it mixed with Camelina oil and dipped in wholegrain pitta bread. Can also be used as a topping for salads, hummus and other spreads, on grilled fish or steamed vegetables. Preparation time 5 minutes, cooking time 20 minutes.


  • ½ cup whole hazelnuts / blanched almonds
  • 4 tbsp sesame seeds
  • 2 tbsp sunflower seeds
  • 2 tbsp cumin seeds
  • 2 tbsp coriander seeds
  • 2 tsp black peppercorns
  • 1 tsp flaked sea salt
  • Camelina oil


  1. Preheat oven to 170C
  2. Spread hazelnuts out on tray and roast for 5-6 minutes.
  3. Remove from oven, place in clean tea towel and rub well to remove as much of skin as possible. Then roughly chop in food processor and transfer to bowl
  4. While hazelnuts are baking, lightly toast sunflower seeds in frying pan for 1 – 2 minutes. Add sesame seeds, coriander, cumin and peppercorns and continue to toast for a further 1 – 2 minutes until aromatic.
  5. Transfer to coffee grinder (or use mortar and pestle), add salt and roughly grind
  6. Add to chopped hazelnuts
  7. Mix with camelina oil and serve