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Scott Phillips

Yield: Makes about 1-1/4 cup

A blend of nuts, seeds, and spices, the Mediterranean spice mix dukkah (dook-ah) is warm, complex, savory, and rich. Although not widely available, its components are, so it’s easy to make from scratch. Delicious on popcorn, it’s also lovely sprinkled over mashed potatoes, roasted vegetables, or mixed with oil as a dipping sauce.


  • 1/4 cup hazelnuts
  • 2 Tbs. whole coriander seeds
  • 1 Tbs. whole cumin seeds
  • 1-1/2 tsp. whole fennel seeds
  • 3/4 tsp. whole black peppercorns
  • 2 Tbs. toasted white sesame seeds

Nutritional Information

  • Nutritional Sample Size per 1 Tbs.
  • Calories (kcal) : 15
  • Fat Calories (kcal): 15
  • Fat (g): 1.5
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 0
  • Sodium (mg): 0
  • Carbohydrates (g): 1
  • Fiber (g): 1
  • Protein (g): 1


  • Position a rack in the center of the oven and heat the oven to 350°F. Spread the hazelnuts on a rimmed baking sheet and mix the spices on another rimmed baking sheet. Toast the nuts and spices (and the sesame seeds, if not already toasted) until fragrant and lightly golden, about 8 minutes for the hazelnuts and about 4 minutes for the seeds and spices. Let cool on the baking sheets, and then combine everything but the sesame seeds in a spice grinder. Pulse until medium grind. Stir in the sesame seeds. Store in an airtight container in the refrigerator.


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