Egyptian Dukkah Seasoning

Egyptian dukkah seasoning

Egyptian dukkah seasoning

What is a Dukkah Seasoning?

Dukkah seasoning, sometimes spelled duqqa, is a combination of nuts and seeds flavored with herbs and spices that originated in Egypt.

It can be mixed with olive oil to dip your bread into (my personal fave), sprinkled on dips like hummus or used as a crunchy component on top of vegetables, grains, meats and salads.

It is a simple, strait forward way to add flavor, texture, protein and antioxidants to any dish.

Egyptian Dukkah Seasoning

Save time by buying roasted nuts. Feel free to swap ingredients out for others that you prefer more. There are no rules with dukkah except that it has to include nuts, herbs and spices. I like to use a mortar and pestle for this recipe, if you don't have one you can pulse the mixture in a food processor or place the ingredients under a towel and crush them with a mallet or back of a sauté pan.
Cuisine Dairy free, Gluten free
Servings 1 cup


  • 1/4 cup Hazelnuts shelled, raw, blanched
  • 1/4 cup Pistachios shelled, raw
  • 1/4 cup Marcona almonds or shelled raw almonds
  • 2 teaspoons Pine nuts raw
  • 2 teaspoons Pumpkin seeds shelled, raw
  • 1/4 teaspoon Cumin seeds
  • 1/4 teaspoon Caraway seeds
  • 1/2 teaspoon Fennel seeds
  • 1 teaspoon Sesame seeds white, raw
  • 1 teaspoon Sesame seeds black, raw
  • 1 teaspoon Oregano dried
  • 1 teaspoon Peppermint dried
  • 1 teaspoon Maldon Salt or coarse sea salt
  • 6 grinds Black pepper


  1. Pre-heat oven 350 degrees.
  2. Spread the hazelnuts, pistachios, almonds, pine nuts and pumpkin seeds out on to a sheet pan and roast in the oven for about 10 minutes until they are lightly brown and fragrant. Let cool.
  3. In a small sauté pan toast the cumin, caraway, fennel seeds and black and white sesame seeds over medium heat for about 3-4 minutes until they become fragrant. Let cool.
  4. In a bowl mix together the toasted nuts, seeds, spices, herbs, salt and pepper.
    dukkah seasoning
  5. Depending on the size of your mortar and pestle or food processor you may need to work in batches from here.
  6. Place the mixture into the mortar and pound it down with the pestle. Use the pestle to mix and grind the mixture into a finely chopped consistency. You are not looking for a powder just chopped and consistent in size.

Recipe Notes

Need Marcona Almonds? Buy a "California Grown Marcona Almonds"
Need Dried Peppermint? Buy an "Organic Dried Peppermint Leaves (Mentha Piperita)"

Local Spotlight – Taos and Santa Fe

I’m sitting in what’s probably the tiniest airport in America. I’m one of five people here. The TSA checkpoint doesn’t even open until my plane arrives. The power just went out and I have to laugh because even with power back on wifi is, I’m guessing, not an option. No airport bar, no food, two rental car agencies, two airlines, one terminal. This is Santa Fe.

I have just spent five unforgettable days in New Mexico. To call this place “the land of enchantment” is an understatement. The history of the native American Indians, the adobe architecture and the endless works of art unique to this area are both humbling and powerful.

When planning my trip here I knew exactly who I wanted to take with me on my journey. My Mom. It took one phone call, no convincing and a couple months later we were landing here in this tiny airport.

This trip offered so many nutrients in these four areas of health – self-care, spirituality, local food and relationships. I was nurtured both physically and emotionally and will be reaping the benefits for years to come.


Our trip started by driving an hour north. Miles of uninhabited desert dotted with shrubby green bushes as far as you could see, casinos after casinos, the run down town of Espanola, plateaus, arroyos and finally we drop down into the town of Taos surrounded by desert, lined with mountains, dark grey clouds in the distance.

We arrived at El Monte Sagrado Resort just in time for dinner where I had my first plate of New Mexican green chile enchiladas and Mom had her first experience of eating elk.

El Monte Sagrado
El Monte Sagradon

Self Care. The following day I had one of the most extraordinary spa experiences of my life at The Living Spa in the resort. It started with using their steam room, sauna and taking a hot bath in a Japanese cedar tub.

Then I went in for my treatment which started with body brushing followed by an application of clay enriched with sage, cedar and juniper essential oils to my entire body. I was then tightly wrapped  to promote

The Living Spa
The Living Spa

sweating allowing the clay to pull out and trap toxins. While I was wrapped the massage therapist placed Staurolite crystals indigenous to Taos all along my chakras, applied reflexology to my feet and treated my face with exfoliation and the same clay mask. I was then instructed to shower and return for a thirty minute full body massage. The session was complete with a glass of cold coconut water. I felt f-ing amazing.


Local Food. Taos has a quaint downtown filled with shopping aimed to tourists. We had a lovely lunch at Lambert’s of hummus, tabouli, pita, feta, olives, grilled local trout and vegetables.

For dinner in the evening we enjoyed regional, organic fare at The Love Apple. The lamb albondigas, red chile tamale and blue corn cake baked and served in cast iron were smoky, rich and provided some serious aromatherapy.

Spirituality. The next day we explored the Taos Art Museum at The Fechin House, the Taos Pueblo, the Rio Grande Gorge and visited the Earthship community – a completely off the grid community of homes built from recycled materials, dirt and adobe.

Taos Pueblo
Taos Pueblo
Rio Grande Gorge
Rio Grande Gorge
The Earthship Community
The Earthship Community

Local Food. We also visited two farmers markets where we found organic cherries, yams, garlic, apricots, squash, eggs and greens. What I also noticed is everywhere we went herbs such as Echinacea, lavender and sage grew wild.

Local New Mexican chile powder and piñon
Local New Mexican chile powder and piñon
Local yams
Local yams
Red Willow Farm
Red Willow Farm
Local Garlic Scapes
Local garlic scapes
Wild Lavender
Wild Lavender
Wild Echinacea
Wild Echinacea
Desert Sage
Desert Sage

Self-care. Before heading down to Santa Fe we decided to indulge in a little hydrotherapy at the sacred Ojo Caliente Mineral Springs. Ojo Caliente is unique in that it is the only hot springs in the world that offers four different types of mineral waters – lithia, soda, arsenic and iron. Each pool offers different therapeutic properties at different temperatures. Lithia offers relief from depression, soda relieves digestive issues, iron supports the immune system and blood and arsenic relieves arthritis, is good for digestion and heals skin conditions. They are all good for toning the skin and detoxing. There is also a mud bath which is made of clay. The idea is you slather yourself with mud and then lay out in the sun to let it harden on your skin which to extracts and traps toxins from your pores.

Santa Fe

New Mexican Lamb at Geronimo's
New Mexican Lamb at Geronimo

Local Food. We hit the ground running with a fine dining experience at Geronimo restaurant. House made sourdough and flatbread dusted with spices and sesame, seared foie gras with local cherries and roasted strawberries, Asian pear salad with blue cheese toast, arugula, endive and cashews, New Mexico “four corners” rack of lamb and Durham Ranch roasted chicken. We even went all out for dessert with banana cream pie accompanied by cinnamon chocolate ice-cream, a feather light orange “creamcicle” reminiscent of tres leches cake with lemongrass ice-cream and espresso and tea with star anise cookies. Wines too were fantastic. As was the service.

The hotel we stayed in, La Fonda on the Plaza, hosts a live band every night of the week. Music has always been an important part of our lives. A great way to end the night, which we did on both nights of our stay.

Avocado Toast at Pasqual's
Avocado Toast at Cafe Pasqual’s

Local Food. Santa Fe has a ton of shopping, museums, art galleries and restaurants that surround a central plaza. Cafe Pasqual’s was on point for brunch with their more healthy approach to New Mexican fare. House-made whole wheat toast with avocado, poached eggs, house-cured bacon and a seed and spice mixture called dukkah was a stand out. Their more traditional chile relleno and vegetarian tamale with black beans, jicama and cilantro rice were also exceptional.

Georgia O'Keeffe
Hawaiian flowers – Georgia O’Keeffe Museum

Spirituality. We went to the Georgia O’Keefe Museum where I was mesmerized by her iconic artwork and passion for New Mexico.

Self-Care. Off the beaten path we discovered Milagro Herbs. They forage local herbs, make holistic skincare products and herbal medicine. They also have an extensive assortment of medicinal teas, clays and essential oils.

Local Food. Just down the street from there is Kakawa Chocolate. They make ancient recipe chocolate elixers, truffles and ice-cream. Smoky red chile finds its way into all three. Pinon (pine nuts), a commonly used ingredient in this area, were used in delicious caramel chocolate truffles.

Kakawa Chocolate House
Kakawa Chocolate House

Local Food. The Cayote Café is another worthy restaurant just off the plaza. Their tuna poke was fresh and vibrant with the addition of diced watermelon and avocado. I had the salmon with house-made cavatelli, chard and English peas. Mom had a decadent pork osso buco with Israeli cous cous. Marsala-tomato sauce and apple salad.

Santa Fe Municipal Airport
Santa Fe Municipal Airport


On the last day Mom flew home early back to San Diego. I went for a swim at the hotel, sat in Cathedral park and had a delicious Salmon nicoise salad at La Casa Sena. As I drove back to the tiny airport I took in the desert for the last time. The adobe homes, the squatty green bushes, the majestic mountains and the dark clouds, always in the distance, never once over me.

It was monsoon season in New Mexico but it never rained once.

Travel for good health

This trip fed my soul and promoted good health in so many ways. The vast deserts, local Indians and culture offered an amazing spiritual experience. The healing power of mineral baths, clay, massage, essential oils, reflexology and the warm sun re-energized my body. The local organic food nourished me.

Relationships. But the most rewarding aspect of the trip hands down was the quality time I enjoyed spending with my mom laughing, eating, getting pampered, exploring, talking and sharing. Deepening our relationship and connecting with new experiences we had offered the most nutritional benefit of all.

Me and Mom
Me and Mom