Cooking From Memory ~ A Recipe Journal


Dukkah 1

One of the best food blogs on the internet is hosted by Heidi Swanson, the creator of 101 Cookbooks which features fresh and accessible natural foods and recipes and is updated every few days.  Heidi’s site, 101 Cookbooks has been featured in numerous newspaper articles and is a winner of numerous awards including the 2005 people’s choice Webby Award for best personal web site.

This recipe for Dukkah comes from Heidi’s website at  A colleague with whom I work brought this collection of dynamic spices together at a recent Staff potluck, and seriously, I pretty much didn’t get to anything else on the buffet.  At first, it was a little awkward pulling my chair up to the Dukkah at the buffet table, but I got over that pretty quickly.  It’s that good! It’s really good!

Recently some friends shared a story about enjoying Dukkah while on a trip to Australia.  They decided that it was their “absolute favorite” food while on that trip.  There was only one caveat, however.  It seems that if you store Dukkah for more than a month it “smells really strange.” 

She then added, “I know… we did.”

As always, the fresher the better… enjoy!


Here’s Heidi’s recipe:

Egyptian street vendors sell small paper cones with the unique dukkah blend, along with strips of pita bread. Customers then dip the bread into the vendor’s bowl of olive oil and then their dukkah.

  1. ½ cup hazelnuts
  2. ¼ cup coriander seeds
  3. 3 tablespoons sesame seeds
  4. 2 Tablespoons cumin seeds
  5. 1 Tablespoon black peppercorns
  6. 1 teaspoon fennel seeds
  7. 1 teaspoon dried mint leaves
  8. 1 teaspoon salt

Heat a heavy skillet over high heat, add the hazelnuts, and dry-toast until slightly browned and fragrant, being careful that they don’t burn. Remove from the heat and cool completely. Repeat the procedure with each of the seeds and the peppercorns. Allow each of them to cool completely.

Place the nuts and seeds, along with the mint and salt, into a mortar and pound until the mixture is crushed. Or pulse in a food processor to a coarse consistency; do not allow the mixture to become a paste.

Store in an airtight container in a cool place for up to 1 month.

Yield: 1 cup.

From the Spicy Food Lover’s Bible by Dave DeWitt & Nancy Gerlach

2 Responses to 'Dukkah!'

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  1. Cathy Haugen said,

    Hey Paul!

    While Joel and I were in Austraila, we tried many good, interesting food. Our absolute favorite was Dukkah!! Thanks for the recipe – now we’ll be able to enjoy our memories all over again =)


    ps.. if you store this for longer than one month, it smells really strange! I know… we did.

    • Paul Gauche said,

      Hey Cathy, Great to see you yesterday!

      Hey, is this a re-send from you? I got it a couple weeks ago but this morning it came back as a new message! Just wondering! Paul

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