Dukkah with smoked salt and hatch

Take your everyday dishes to the next level with smoked salt and hatch dukkah. Goes well with everything – veggies, eggs, meat, bread.

Spices for dukkah with smoked salt and hatch

– This is dukkah, I’ve made it yesterday. Do you want to smell? – my friend already opened the small jar with the spice mix.
– Sure. I’ve seen a couple of recipes but always save them for another time.
– You have to make it, it’s so good!

I put my nose inside little jar and breath in the aroma of the spices. Immediately I felt a warm nutty flavor with vivid coriander and cumin tones. I was thrilled with the possible usage of dukkah. Why I’ve waited so long to make it? But I have it – dukkah with smoked salt and hatch (well, I’m in Texas and hatch is a big thing here).

What is dukkah?

Dukkah is Egyptian spice mix which usually a part of breakfast or appetizer. Take a good bread, dip it in delicious olive oil and then in dukkah.

There is no single authentic recipe of dukkah. It differs from family to family and in a different part of the country. I’ve made mine with pistachios, smoked salt, and hatch chili powder. You can be creative too.

Yogurt with dukkah and baked tomatoes

The main ingredients of dukkah are nuts (usually hazelnuts) and seeds (like pumpkin and sesame). The spices vary but the core flavor profile is coriander and cumin. It is possible to play with the texture too. Mine is rough but you could make it fine, everything depends on your taste and how the dukkah would be used.

How to use dukkah?

Actually, you can sprinkle it on everything. No jokes.

I love eggs for breakfast and usually use furikake mixes to level them up and now dukkah would play a great role in my mornings. Yogurt, fresh bread, roasted veggies, and dukkah – perfect lunch or light dinner. It’s good with green salads, meat, fish, legumes, vegetable spreads, casseroles, you name it. Baking flatbread? Mix dukkah with olive oil and put on top before baking. Love za’atar mix? Try dukkah instead for a change. I’ve heard some people even use dukkah for desserts too.

So you’ve got the idea. It is versatile and you could easily make it in 10 minutes. You probably have all the ingredients in your pantry.

Yogurt with dukkah and baked tomatoes

I’ve made two variations: one from Yotam Ottolenghi and this green one with smoked salt and hatch using my friend Katya recipe.

If you tried a recipe let me know by comment, e-mail or by sharing your results. Tag me on Instagram @katia_white_foodphoto and use a #lets_eattogether hashtag so I could see your image.

I’d love to hear from you!

Dukkah with smoked salt and hatch

Take your everyday dishes to the next level with smoked salt and hatch dukkah. Goes well with everything - veggies, eggs, meat, bread.
Prep Time5 mins
Cook Time5 mins
Course: Appetizer, Condiment
Cuisine: Middle Eastern
Keyword: condiment, dukkah, spice mix
Author: Katia White


  • 75 g (2.5oz) pistachio nuts, roasted
  • 2 tbsp pumpkin seeds, roasted
  • 1.5 tbsp sesame seeds
  • 1 tsp fennel seeds
  • 1 tbsp cumin seeds
  • 2.5 tbsp coriander seeds
  • 1 tbsp hatch powder
  • 1 tsp green peppercorns
  • 0.5 tsp nigella 
  • 0.5 tsp sea salt
  • 0.25 tsp smoked sea salt
  • 1 tsp smoked paprika


  • Roast cumin, coriander and fennel seeds on dry hot skillet until they start popping. Transfer to a mortar and crush everything.
  • Chop nuts and pumpkin seeds. Put in a small bowl, add spices, salts, hatch powder, nigella, paprika, and sesame seeds and mix well.
  • Store in an airtight container for 1 month.

You Might Also Like

No Comments

Leave a Reply

Recipe Rating