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If you’re looking to add a burst of flavour and crunch to your meals, homemade Dukkha is about to become your new kitchen staple! This Egyptian-inspired spice blend combines toasted nuts, seeds, and aromatic spices to create a topping that’s both versatile and irresistible.

Sprinkle it on salads, roasted veggies, or even avocado toast for an instant upgrade. In this post, I’ll show you just how easy it is to make dukkha at home, so you can enjoy its nutty, savory goodness anytime you like. Let’s get mixing!

During a visit to the vibrant city of Amsterdam, I found myself savouring an unforgettable brunch at Little Collins De Pijp, a cozy restaurant known for its creative twists on classic dishes. There, I indulged in perfectly poached eggs with Aleppo butter and garlic labneh, nestled beside harissa-roasted pumpkin, coriander, dill, and fresh pita bread. But what truly elevated the experience was the crowning sprinkle of pumpkin seed dukkah—a spice blend so aromatic and flavorful that it lingered in my memory long after the last bite. Inspired by that meal, I wanted to recreate the magic at home and share the story and recipe for this exceptional dukkah spice blend here on SimplyWanderfull, hoping it might bring a sprinkle of culinary adventure to your own kitchen. If you are planning a visit to Amsterdam anytime soon, check out my article on Amsterdam: Wander and Get Lost In It’s Charm. I go in-depth into the wonderful restaurants and ideas for where to wander around the charming streets of Amsterdam.

Let's Make Dukkah Together!

I have been totally addicted to this Dukkha recipe lately. I have been sprinkling a little dukkah on my poached eggs, avocado toast, dipping it in bread or finishing off some roasted veggies with a little sprinkle! Its so good! So here we go, lets make this Dukkah recipe together!

Dukkah lasts for 1-2 weeks on your counter in an air-tight container, refrigerate for up to a month or freeze your Dukkah for longer storage!

Ingredients:

1/3 cup hazelnuts

1/3 cup almonds

1/4 cup sesame seeds

1 tablespoon sunflower seeds

1 tablespoon cumin seeds

1 tablespoon coriander seeds

1/2 teaspoon fennel seeds (optional)

1 teaspoon Aleppo pepper flakes (or substitute with mild chili flakes)

1 teaspoon smoked paprika

1/2 teaspoon sea salt (or to taste)

Freshly ground black pepper, to taste

Instructions:

Preheat oven to 180°C (350°F). Spread hazelnuts and almonds on a baking tray and roast for 7–8 minutes, until golden and fragrant. Let cool, then rub off hazelnut skins if needed.

In a dry skillet, toast sesame seeds and sunflower seeds over medium heat until golden (2–3 minutes). Remove and set aside.

Toast cumin, coriander, and fennel seeds in the same skillet for 1–2 minutes, until aromatic.

Combine all nuts and seeds in a food processor or mortar and pestle. Pulse or pound until coarsely ground—aim for a texture with some crunch, not a powder.

Stir in Aleppo pepper, smoked paprika, salt, and black pepper. Taste and adjust seasoning.

Store in an airtight jar for up to 1 month

simplywanderfull

Delicious Dukkah Nut & Spice Mix

Dukkah is a wonderful compliment to eggs, bread or just finishing off a fancy dish. Made with nuts, seeds and spices. A savoury mix that is so good!

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Ingredients Method

Ingredients

1/3 cup hazelnuts
1/3 cup almonds
1/4 cup sesame seeds
1 tablespoon sunflower seeds
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1/2 teaspoon fennel seeds optional
1 teaspoon Aleppo pepper flakes or substitute with mild chili flakes
1 teaspoon smoked paprika
1/2 teaspoon sea salt or to taste
Freshly ground black pepper to taste

Method

Preheat oven to 180°C (350°F). Spread hazelnuts and almonds on a baking tray and roast for 7–8 minutes, until golden and fragrant. Let cool, then rub off hazelnut skins if needed.
In a dry skillet, toast sesame seeds and sunflower seeds over medium heat until golden (2–3 minutes). Remove and set aside.
Toast cumin, coriander, and fennel seeds in the same skillet for 1–2 minutes, until aromatic.
Combine all nuts and seeds in a food processor or mortar and pestle. Pulse or pound until coarsely ground—aim for a texture with some crunch, not a powder.
Stir in Aleppo pepper, smoked paprika, salt, and black pepper. Taste and adjust seasoning.
Store in an airtight jar for up to 1 month

Let's Get Sprinkling!

Thank you so much for taking the time to read my blog and join me in reliving a delicious memory from Amsterdam. I hope this Dukkah recipe brings a touch of Little Collins’ magic to your own kitchen and inspires new flavour adventures at your table. Your curiosity and enthusiasm fuel my passion for sharing these stories and recipes—happy cooking, and I can’t wait to hear how you enjoy this special blend!