What is Egyptian dukkah?
Dukkah is a purely Egyptian blend of toasted nuts, seeds and spices pounded to a coarse texture; the name comes from the Arabic verb for pounding in a brass mortar. It has been the food of the Egyptian farmer in the Delta and Upper Egypt for centuries: baladi bread dipped first in olive oil or cold-pressed flaxseed oil and then in dukkah. In Alexandria it is eaten with ful and roasted sweet potato, in the Delta it is sprinkled over fresh cottage cheese and tomatoes, and in recent years it has entered Levantine, Gulf and European kitchens as a modern dip and as a crust for fish and chicken. Every Egyptian household has its own dukkah, but the base is always the same: sesame, hazelnut, coriander, cumin and salt.
Composition and the role of each ingredient
Classic dukkah starts with toasted sesame, which usually makes up the largest share, followed by toasted hazelnuts for richness and crunch, part of which may be replaced by peanuts or almonds in economy versions. Toasted coriander seed comes next, giving the distinctive floral aroma, then cumin for warm depth, followed by coarse salt and black pepper. Hot dukkah adds crushed chilli and a higher dose of black pepper, while Alexandrian dukkah is distinguished by roasted ground chickpeas, fennel seed and a little dried mint or thyme, and is finer and saltier to suit ful and sweet potato. Toasting each ingredient separately to the right degree is what separates excellent dukkah from ordinary.
| Variant | Character | Best use |
|---|---|---|
| Classic Egyptian Dukkah | Hazelnut, sesame and coriander; coarse and crunchy | Dipping with bread and olive oil, cottage cheese |
| Hot Egyptian Dukkah | Chilli and black pepper over the classic base | Boiled eggs, potatoes, ful |
| Alexandrian Dukkah | Roasted chickpea, fennel and mint; finer and saltier | Alexandrian ful, roasted sweet potato, fish |
How to recognise a good dukkah
Good dukkah is made from fresh ingredients toasted the same day and smells of roasted hazelnut and sesame, never of rancid oil, because nuts and seeds are rich in unsaturated oils that oxidise quickly. The texture should be coarse and slightly uneven, with pieces of hazelnut and whole coriander seed visible, not a fine powder that can hide padding with flour, breadcrumbs or cheap seeds. Watch the salt level: premium dukkah is moderately salted, with salt no more than a tenth of the weight, and avoid dukkah dominated by cheap peanuts if you are paying for hazelnuts. Formally, dukkah falls under the Egyptian Standard for spice mixtures and the safety requirements for nuts and oilseeds, most importantly aflatoxin limits for peanuts and hazelnuts, and moisture should not exceed 5 to 6 percent to preserve the crunch.
How to use it
- Pour extra-virgin olive oil or flaxseed oil into a small dish and place the dukkah in a dish beside it.
- Dip a piece of baladi bread in the oil first, then press it into the dukkah.
- Serve with cottage cheese, tomatoes, cucumber and spring onions in the style of a rural breakfast.
- For fish and chicken, brush fillets with a little oil, coat them in dukkah (about 40 g per kilo) and grill for 10 minutes.
Other uses: a sprinkle over boiled eggs and avocado, over cucumber and yoghurt salad, and over lentil soup before serving.
Storage and shelf life
Because dukkah contains oil-rich nuts and seeds, it spoils faster than dry spice blends. Keep it in an airtight container in a cool, dark place, or in the refrigerator in hot weather, and use it within 3 to 4 months of opening and no more than 6 months from production. Any rancid smell means the oils have oxidised and the dukkah should be discarded.
The Sheikh Al-Attareen range
- Classic Egyptian Dukkah
- Hot Egyptian Dukkah
- Alexandrian Dukkah
We toast sesame, hazelnuts and coriander in small batches in our Mansoura factory and pound them coarsely the same day, after laboratory testing of the nuts for aflatoxin, moisture and extraneous matter. The dukkah is packed in small airtight packs to guarantee freshness and is available in our Egyptian stores, our Baghdad, Erbil and Homs branches and through our online shop.
FAQ
What is the difference between dukkah and zaatar?
Levantine zaatar is based on thyme leaves, sumac and sesame, while dukkah is based on toasted nuts and seeds with coriander and cumin.
Is dukkah suitable for vegans?
Yes, all our dukkah varieties are fully plant-based and gluten-free.
Does dukkah contain peanuts?
Our classic dukkah is hazelnut-based, and any product containing peanuts is clearly declared on the label as an allergen.
Why does my dukkah taste flat?
Usually because the ingredients were under-toasted or the dukkah is old; toast it for a minute in a dry pan before serving to revive the flavour.