Spicy Dukkah

Spicy Dukkah is a simple yet flavourful condiment that adds crunch, warmth, and depth to countless dishes. Traditionally an Egyptian nut and spice blend, dukkah is often served with bread and olive oil or used to season meats and vegetables. However, this version takes things a step further by turning up the heat. By incorporating pul biber, it transforms the classic mix into something even bolder and more exciting. The result is a spicy, aromatic blend that enhances any dish, making it a must-have addition to your kitchen.

Watch me make this here.

Table of Contents:

• Ingredient Breakdown:
• The Origins and Evolution of Dukkah
• The Secret to Deep, Toasty Flavours
• Blending: Achieving the Perfect Texture
• Storing Your Dukkah for Maximum Freshness
• Creative Ways to Use Spicy Dukkah
• Customising Your Dukkah Blend
• Why Spicy Dukkah Belongs in Your Kitchen
• Looking for a Recipe to Use Your Spicy Dukkah?

Ingredient Breakdown:

• Pistachios: Buttery and slightly sweet, adding richness.
• Hazelnuts: Earthy and nutty, balancing the spice.
• Sesame seeds: Toasty and aromatic, enhancing the crunch.
• Fennel seeds: Subtly sweet with a mild liquorice note.
• Coriander seeds: Citrusy and warm, adding depth.
• Cumin seeds: Earthy and smoky, amplifying the savoury notes.
• Pul biber: Mild chilli flakes with a gentle heat and fruitiness.

The Origins and Evolution of Dukkah

Dukkah traces its roots to Egypt, where it has been a cherished staple for centuries. Traditionally, locals dip bread into olive oil and then into dukkah for a simple yet deeply flavourful snack. However, its versatility extends far beyond this classic pairing. Over time, its use has spread beyond Egypt, inspiring countless variations across different cuisines. This spicy version builds on the traditional blend, adding a fiery twist that makes it perfect for those who love a bit of heat in their food.

More than just a seasoning, Spicy Dukkah is also a texture enhancer and a flavour booster. Sprinkling it over roasted vegetables, grilled meats, or fish instantly elevates each bite with crunch and warmth. Stirring it into soups or dips introduces extra complexity, while even something as simple as avocado toast benefits from a generous sprinkle of dukkah, layering nutty, spicy, and savoury notes in every bite.

The Secret to Deep, Toasty Flavours

To get the most out of dukkah, toasting is absolutely essential. As the nuts and spices heat up, they release their natural oils, which in turn deepens their flavours and makes them more pronounced. This simple yet crucial step not only intensifies the aroma but also ensures the final blend is rich and deeply fragrant.

To begin, spread the pistachios, hazelnuts, sesame seeds, fennel seeds, coriander seeds, and cumin seeds in an even layer on a baking tray. Then, bake at 180°C (fan 160°C) for 10 to 12 minutes, making sure to shake the tray halfway through. This prevents burning and guarantees an evenly toasted mixture.

Once removed from the oven, let the mixture cool for about 10 minutes. This cooling period stops the nuts from releasing excess oils when blended,  preventing the nuts from turning into a paste while maintaining the perfect crumbly texture. The aroma at this stage is rich and nutty, with hints of warm spices. 

Blending: Achieving the Perfect Texture

Once the toasted ingredients have cooled, transfer them to a food processor. Add the pul biber and a pinch of salt, then pulse gently a few times. The goal is a coarse mixture, not a fine powder. The best dukkah has some larger pieces for crunch while still allowing the flavours to meld. Over-blending will create a paste, which is best avoided.

If you don’t have a food processor or for a more hands-on approach, a mortar and pestle works just as well. Crushing the nuts and seeds by hand takes a little longer, but it gives you more control over the texture and enhances the aromatic experience of crushing the warm, toasted ingredients. Either method, however, results in a fragrant, golden blend ready to elevate any dish.

Storing Your Dukkah for Maximum Freshness

Spicy Dukkah keeps well at room temperature for up to two weeks if stored in an airtight container. For longer storage, keep it in the fridge for up to a month. The key is preventing moisture from getting in, as this can affect the texture and freshness.

A small jar of homemade dukkah also makes a fantastic gift. Packaged in a glass container with a handwritten label, it’s a thoughtful and unique present for food lovers.

Creative Ways to Use Spicy Dukkah

Spicy Dukkah is incredibly versatile, making it easy to incorporate into everyday meals. Here are some ideas:

• As a Dip: Mix with olive oil and serve with warm pitta or crusty bread.
• On Roasted Vegetables: Sprinkle over carrots, sweet potatoes, or cauliflower before serving.
• With Eggs: Add a pinch over scrambled eggs, poached eggs, or shakshuka.
• On Grilled Meats and Fish: Coat chicken, lamb, or salmon with dukkah before cooking.
• In Salads: Use as a crunchy topping for leafy greens, grains, or couscous.
• On Yoghurt or Labneh: Stir into thick yoghurt or labneh for a creamy, spiced dip.
• With Popcorn: Toss fresh popcorn with melted butter and dukkah for a savoury snack.

Customising Your Dukkah Blend

This version uses pul biber for a mild, smoky heat, but dukkah can be easily customised to suit different tastes. For a milder blend, reduce the amount of pul biber or replace it with smoked paprika. For a spicier kick, add a pinch of cayenne or crushed red pepper flakes.

You can also experiment with different nuts. Almonds, cashews, or walnuts work well and add their own unique flavours to the mix. The beauty of dukkah lies in its adaptability, you can tweak the ingredients to match your preferences while maintaining its signature crunch and depth.

Why Spicy Dukkah Belongs in Your Kitchen

Spicy Dukkah is one of those condiments that instantly transforms dishes with minimal effort. With just a handful of ingredients and a short toasting and blending process, you create a condiment that enhances countless dishes. Its nutty crunch, aromatic spices, and gentle heat make it a standout addition to both simple meals and elaborate feasts.

Keeping a jar of Spicy Dukkah in your kitchen means you’re always a sprinkle away from adding depth, texture, and warmth to your food. Whether you’re seasoning roasted vegetables, topping a salad, or simply dipping bread into olive oil, this bold blend transforms everyday dishes into something extraordinary.

Once you start using Spicy Dukkah, it’s hard to imagine your kitchen without it.

Looking for a Recipe to Use Your Spicy Dukkah?

Now that you’ve made a batch of Spicy Dukkah, you’re probably be eager to use it! So here’s the perfect first recipe to try:

• Sticky Za’atar Carrots with Spicy Dukkah & Labneh: Roasted carrots coated in a fragrant za’atar glaze sprinkled with your very own crunchy, spiced dukkah, atop a bed of creamy rich homemade labneh.