Walnut dukkah

    15 min

    Dukkah is a nut and spice blend used in Middle Eastern cooking. I have used walnuts in this dukkah recipe to give it a rich earthy flavour. Use it to sprinkle on salads; as a dip with olive oil for crusty bread or to sprinkle on lamb, chicken or fish before barbecuing.

    1 person made this

    Serves: 12 

    • 2 tablespoons sesame seeds
    • 1 tablespoon coriander seeds
    • 1 tablespoon cumin seeds
    • 40g walnut halves, chopped
    • 2 teaspoons salt
    • 1 teaspoon ground black pepper
    • 1 teaspoon smoked paprika

    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Dry fry seeds, separately, in a small frying pan over medium heat for 1-2 minutes or until fragrant. Cool.
    2. Dry fry walnuts in same pan over medium heat for 2-3 minutes or until golden. Cool.
    3. Using a mortar and pestle, grind seeds coarsely. Add nuts. Grind to a coarse powder. Stir in salt, pepper and paprika.


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

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