How to… Make Dukkah - The Health & Wellbeing Studio

How to… Make Dukkah

Dukkah is an Egyptian mix of nuts, seeds and spices used to flavour… everything.  Packing a flavour punch, Dukkah is so simple to make, and is sure to become a staple at your house.

Once you’ve got the hang of it, start experimenting with your favourite flavours and textures.  Choose fresh, raw ingredients, roast your own seeds and nuts until lightly golden if you wish for an extra dimension of flavour, and store the finished masterpiece in a jar in the fridge to keep those gorgeous, healthy oils and antioxidants from spoiling.  Combining the turmeric and black pepper in the dukkah mix with the oils from the nuts and seeds, and a delicious glug of olive oil greatly increases the bioavailability of the benefits of turmeric.  Spices such as fennel, cumin and cinnamon are great for digestion, and chia seeds are a great source of omega-3 fats and fibre.

Use dukkah to coat chicken or fish to add a crunchy and delicious gluten free crust Sprinkle the mix over salads, soups, dips, baked and poached eggs, smashed avo or on a platter to dip a crusty sourdough bread and some good quality olive oil.


  • How to
  • Weight loss friendly
  • Gluten free
  • Lactose Free Option
  • Family friendly
  • Vegan
  • Vegetarian
  • Grain Free
  • GAPS Friendly
  • Dairy Free


Preparations time: 10mins                                   Cooking time: 10mins

Makes: 2.5 cups



100g macadamia nuts

100g hazelnuts

50g sesame seeds (black, white or a mixture)

100g pistachio nuts

50g chia seeds

2 tsp turmeric

2 tsp fennel seeds

1 tsp cumin seeds, roughly crushed

1 tsp black pepper, roughly crushed

Pinch cinnamon

Pinch sea salt



  1. Place the macadamias and hazelnuts in a pan over low heat for 2-3 mins. Add the sesame seeds and continue stirring until just starting to become golden.
  2. Remove from heat and place the roasted nuts and seeds, along with the pistachios and chia seeds into a food processor. Pulse until well chopped, until the nuts and seeds are around the size of Arborio rice or buckwheat.
  3. Stir the remaining spices through the nut and seed mix until well combined.
  4. Store in a glass jar in the fridge.



Experiment with other ingredients such as:




Flax seeds

Sunflower seeds

Pumpkin Seeds

Coriander seeds

Dried chilli

Dried oregano

Citrus zest


Smoked paprika



Sprinkle over recipes such as Baked Eggs, Herby Green Hummus, Braised Kale Walnut and Garlic or Pumpkin Soup.