Dukkah: The Art of a Toasted Pantry Staple

It's exciting to discover a go-to seasoning that lifts everyday meals without requiring a new recipe. Dukkah is exactly that kind of blend—rooted in Egyptian tradition, but infinitely adaptable depending on what’s in the cupboard and what flavours are calling.

This week, we are sharing a base recipe for making dukkah at home. It’s a starting point, not a strict formula, and meant to encourage your own spin. The foundation lies in a mix of toasted nuts and seeds—hazelnuts, pistachios, and almonds (though untraditional) all work beautifully. Starting with roasted nuts is convenient, but taking a few extra minutes to toast your own will deepen the flavour significantly.

Seeds are also an important part. Sesame seeds are traditional, but pepitas or sunflower seeds add different flavours and colours for added texture and interest. Whole cumin and coriander seeds are essential; fennel is a welcome addition for those who enjoy its aromatic sweetness. A small measure of sumach can add quiet tartness, balancing the richness of the nuts. And salt and pepper can be added directly to the mix, or left out in favour of seasoning individual dishes directly. For spice sourcing, Épices de Cru offers exceptional cumin and sumach that bring real depth to the mix.

Over the years, many customers came to love the distinctive dukkah blends from Zambonelli—a Toronto brand Flavourfull proudly carried from the beginning. While their production has ended, their thoughtful combinations continue to inspire so we've included their ingredient lists here to help you replicate your favourite:

Pistachio: Pistachios, white sesame seeds, black sesame seeds, pink peppercorns, cumin seeds, coriander seeds, sea salt

Almond Sumac: Almonds, white sesame seeds, cumin seeds, sumac, sea salt, black pepper

Hazelnut: Hazelnuts, sunflower seeds, coriander seeds, sesame seeds, cumin seeds, green peppercorns, fennel seeds, nigella seeds, sea salt

Here’s a base recipe to start with:

Basic Pistachio Dukkah
Makes approximately ¾ cup

Ingredients
2 tbsp coriander seed
1 tbsp Épices de cru cumin seed 
½ cup shelled pistachios, roasted or toasted
2 tbsp sesame seeds, toasted
1 tsp Diamond Crystal Kosher Salt (optional)

Method

1. Toast coriander and cumin seeds in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant.

2. Transfer the toasted seeds to a mortar and pestle or mini food processor.

3. Add the pistachios, sesame seeds, and salt (if using). Pound or pulse until the nuts and seeds are roughly chopped and the mixture is cohesive but textured.

4. Store in a sealed container in the fridge. The blend will be freshest for two weeks but will keep for several months.

Pro tip: Toasting your own nuts and seeds will yield the deepest flavour, but pre-roasted options are a fine shortcut.

Salt can be added directly to the mix or omitted for more precise control depending on how the blend will be used. And as for uses: tossing dukkah into even the most basic green salad will have people asking what you did there. It’s excellent on eggs, salads and roasted vegetables (try this carrot salad, or our asparagus and potato salad with black garlic ranch), and scattered over tomato or avocado toast.

For more ideas, variations, and flavour pairings, be sure to subscribe to Sunday’s email.