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Playing Curtis Stone's Dukkah

“Dukkah is an Egyptian spice blend loaded with a unique combination of coarsely ground toasted seeds and nuts. For a simple snack, dip a piece of pita bread or grilled flatbread into extra-virgin olive oil, or your favorite dip, then dunk it into dukkah. Sprinkle dukkah on deviled eggs or over a green salad, and use it as a crust for fish, chicken, or lamb chops. It will keep for up to 1 week, stored airtight at room temperature.” 


  • 1/4 cup cashews
  • 1/4 cup hazelnuts
  • 1/4 cup almonds, sliced
  • 1/3 cup coriander seeds
  • 1/3 cup white sesame seeds
  • 2 tablespoons cumin seeds
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 teaspoon cayenne pepper


Serves: 1 1/2 cups


Preheat the oven to 400°F.

Spread the cashews, hazelnuts and almonds on separate small baking pans and toast in the oven until fragrant and golden, stirring occasionally, about 8 minutes for the cashews and hazelnuts, and 6 minutes for the almonds.

Rub the warm hazelnuts in a cloth to remove the brown skins. Cool the nuts completely.

Heat a small, heavy sauté pan over medium heat. Add the coriander seeds and stir for about 3 minutes, or until aromatic and toasted. Transfer to a small plate and set aside. Add the sesame seeds, cumin seeds and fennel seeds to the pan and stir over medium heat for about 3 minutes, or until toasted and aromatic. Transfer to a plate and cool completely.

In a food processor, pulse the coriander seeds four times to break them up. Add the cashews, hazelnuts, almonds, sesame seeds, cumin seeds and fennel seeds, and pulse until coarsely ground; the mixture should be the texture of coarse breadcrumbs. Do not blend to a paste.

Transfer to a bowl and stir in the salt, black pepper and cayenne.