A wonderful recipe that was given to Joyce by our host at the Straw Lodge in Blenheim, New Zealand. Dukkah can be used as a dip with oil for fresh bread, as crust for fish or chicken, or in any other way that your imagination leads you!


  • 1 cup hazelnuts
  • 1/4 cup sesame seeds
  • 1 cup almonds
  • 1 tbsp coriander seeds
  • 1 tbsp cumin powder
  • 1 tsp sea salt
  • 1 tbsp sweet paprika
  • 1 tsp turmeric


  1. Preheat the oven to 350 degrees F.
  2. Bake the nuts and seeds on an oven tray for 10-15 minutes.
  3. Bake the spices on a tray for 5-6 minutes. Remove and let cool.
  4. When cold, put all ingredients into the food processor and pulse until the mixture is crumbly. Pause between the pulses to prevent overheating and therefore oiling up the mixture.
  5. Makes 2 1/2 cups. Will keep in a jar for weeks.