Homemade dukkah

Nici Wickes' dukkah recipe makes the perfect homemade gift this festive season. Try dipping olive oil-soaked bread into it or toss dukkah through a salad for added flavour and crunch

By Nici Wickes
  • 20 mins cooking
  • Makes 4
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  • 1 cup macadamia nuts (or hazelnuts)
  • 1 cup almonds
  • 4 tablespoon sesame seeds – Nici used a mix of black and white
  • 2 tablespoon cumin seeds
  • 2 tablespoon coriander seeds
  • 1 teaspoon sea salt


  • 1
    Preheat oven to 160ºC.
  • 2
    Bake the macadamia nuts and almonds in a pan until they release their aroma and are lightly toasted – about 15-20 minutes. Transfer to the bowl of a food processor or mortar and pestle.
  • 3
    Roast the seeds in a pan until toasted and aromatic.
  • 4
    Blend all together with the salt, until roughly chopped.
  • 5
    Cool, then transfer to jars.


  • Makes 4 small jars. - Pronounced “doo-kah”, your friends will thank you for this savoury treat. - Originally from Egypt, dukkah is a mix of toasted nuts, seeds and spices. It can spice up so many meals. -Try dipping fresh, olive oil-soaked bread into it or sprinkle on boiled eggs, toss through a salad or shower roasted veges with a handful for added flavour and crunch.

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