This is an Egyptian spice mix that I first came across as a topping for a squash soup and continue to use.  There are countless variations of Dukkah which almost always consist of nuts, seeds corriander and cumin.  My variation is nut free.


2 tsps fennel seeds

2 tsps sesame seeds

1 tsp corriander seeds

1/2 tsp cumin


You have the option of using a mortal & pestle, a spice grinder, or pre ground spices.  I like to use the mortal & pestle.  Something theraputic about crushing the spices.

1.  Put the cumin and sesame seeds in a small bowl or a storage container.

2. Grind up the fennel seeds.  I like a rough grind, not a powder consistency (picture above).  Add the fennel to the sesame seed mix.  Then repeat with the corriander seeds.

3. Stir it all up and enjoy or store it in an airtight container for another day.


I love this on the Chickpea Crisps.

seasoninglora bertolo