Back to Recipe Menu



  • Preheat oven to 170°C fan forced (190°C normal).
  • Place the almonds and hazelnuts in an oven tray,, in one layer, and toast until golden, stirring every now and then. Remove, allow to cool and then rub off the hazelnut skins.
  • When ready, put the coriander and cumin seeds on the tray and cook in the oven for about 10 mins until lightly toasted, adding the sesame seeds for the last 4 mins.
  • Then put the toasted seeds and nuts in a food processor with seasoning and whiz up to form a coarse mixture. Then transfer to a bowl.
  • Serve with the oil and bread on the side as a starter or snack. 
  • nb. The dukka will last for up to one week in an airtight container.


  • ¾ cup blanched whole almonds
  • ¾ cup whole hazelnuts
  • a scant ½ cup coriander seeds
  • ¼ cup cumin seeds
  • 6 tbsp sesame seeds
  • sea salt & freshly ground pepper
  • good olive oil
  • slices of country-style bread

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm