Dukkah recipe

Dukkah is a spice blend popular in the Levant and in Egypt. Egyptian dukka uses ground nuts as the canvas for the spice blend while Palestinian Dukka uses wheat berries and legumes as its base.

Dukkah spices chef in disguise

Dukka is usually served with some olive oil and warm pita bread. To eat it you dip the bread in the olive oil then the dukka. The result is an explosion of flavors : a wonderful blend of spices, nutty fruity olive oil and chewy bread.

Dukka with olive oil

You can also use Dukka as rub for lamb, chicken, and fish.It is a great way to flavor crackers, croutons and homemade bread. To put it shortly , Dukka is a great addition to your pantry and there is plenty of room for creativity when it comes to its uses


This was one of my recipes in Darna magazine’s first issue

Palestinian Dukka

The recipe can be halved or doubled

500 grams (2 ½ cups) (600ml)dried wheat berries
170 grams (1 ¼ cups) (300 ml) qidameh (toasted chickpeas)optional
4 tablespoons (45 ml) (21 grams) sumac
3 tablespoons  ground coriander
3 tablespoons ground cumin
1 tablespoonground Anise
1 tablespoon paprika
1 tablespoon ground caraway seeds
1 tablespoon lemon salt (citric acid)
Salt to taste


Toast the wheat berries by placing them in a cookie sheet in a preheated 200C oven. Stir the berries every 15 minutes until they become light brown in color, allow them to cool

Grind the wheat berries and the qudamah in a spice grinder until they are the consistency of flour

Add the spices and mix