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Sprinkling dukkah from a hand
Dukkah being sprinkled over a plate of labneh
A hand dipping pita bread into labneh
Close up of labneh with dukkah


Most people are familiar with za’atar, but dukkah, a spice blend originating from Egypt, shouldn’t be underestimated. Fragrant and full of flavor, this spice blend has strong notes of anise which has the power to amplify your labneh, hummus, meat and fish, and can even be eaten alone – with some olive oil and warm bread. Traditionally, dukkah is made with a combination of pistachios and hazelnuts, but I’ve added some almonds to the mix to add some natural sweetness. I also opted for using ground cumin and coriander to ensure you’re getting a full bite of flavor from this dukkah.


  • 1/4 cup pistachios
  • 2 tablespoons hazelnuts
  • 2 tablespoons almonds
  • 2 tablespoons sesame seeds
  • 1/2 teaspoon black pepper
  • 1 teaspoon fennel seeds
  • 1 tablespoon cumin, ground
  • 1 1/2 tablespoons coriander, ground
  • 1 teaspoon paprika powder
  • 1 teaspoon coarse sea salt


  1. Dry roast the pistachios, hazelnuts, and almonds in a pan for 4 minutes.
  2. Add the sesame seeds, black pepper, and fennel seeds and toast for an additional 2 minutes until the sesame seeds are golden.
  3. Add the ground cumin and coriander and toast for another minute until fragrant.
  4. Remove the pan from the heat source and add in the paprika powder and salt.
  5. Transfer mixture to a food processor and blend for about a minute to a coarse meal.


  • You can replace the almonds with more hazelnuts if you’d like to go the traditional route. 
  • You can replace the ground cumin and coriander with whole spices if you prefer that, but you’ll want to use heaping tablespoons in that case.
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