Dukkah is an Egyptian toasted spice and nut mix that’s easy to whip up and have in the pantry. The word dukkah is derived from the Arabic word meaning to pound or to crush. I’ve used foraged fennel seeds, but store-bought ones are great, too. Mix and match with nuts that you have in the pantry.
You can mix dukkah in a bowl with olive oil to dip breads into, or sprinkle over avocado or poached eggs on toast, over dips, fish (fish fillets coated in dukkah and fried are divine), meat and charred or roasted veggies, like my fire-grilled cabbage.
Makes 1¼ cups
INGREDIENTS
½ cup pine nuts/nuts
¼ cup hazelnuts/nuts
¼ cup sesame seeds
2 teaspoons fennel seeds
2 teaspoons coriander seeds
2 teaspoons cumin seeds
1 teaspoon sumac, foraged or
store-bought (optional)
a big pinch of salt
METHOD
In a small dry skillet over a medium heat, toast the nuts, seeds and spices (except sumac, if using) in separate batches, until the nuts and seeds are golden and the spices are aromatic. Remove, transferring them to a bowl and leave to cool completely.
BLENDER METHOD
Put the toasted spices in the blender and whizz for 30 seconds, then add the rest of the ingredients and pulse until coarse and chunky.
MORTAR AND PESTLE (ON THE ROAD) METHOD
Roughly chop any chunky nuts, then crush the spices using a mortar and pestle, working in batches if necessary. Mix all the ingredients together and season to taste.
When stored in a jar or airtight container, the dukkah will keep for at least 2–3 weeks.
Please note: Foraging for ingredients should be treated with caution. You should first consider the appropriateness and safety to do so, including the possible need to consult an expert, as some wild foods can be harmful or toxic.
Extract and recipes from Eat Wild: A Foraging Journey Across Aotearoa by Sophie Merkens. Published by Penguin Random House New Zealand, 2025. Paperback, $55.
This extract featured in our Raumati Summer Edition 2025/26.
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