Serving size

1 tablespoon
30 Minutes

This recipe can be multiplied or divided by 2. This recipe keeps well for about a week, tightly sealed in the pantry.



1/4 cup Pistachios, shelled (raw, unsalted)
1/4 cup Pumpkin seeds (pepitas)
2 Tbsp. Sesame seeds
2 tsp., whole Ground cumin (NOTE: whole cumin seeds - NOT ground)
1 Tbsp coriander seed
1/2 tsp. Sumac
1/4 tsp. Salt
1 to taste Black pepper


Gather all ingredients and equipment.

Preheat a medium skillet over medium heat. Spread pistachios and pepitas in a single layer and toast for about 5 minutes or until golden brown and fragrant.

Add sesame seeds, coriander seeds, and cumin seeds and toast for another 1-2 minutes, stirring frequently to avoid burning.

Remove from pan and allow mixture to cool completely.

Once the mixture has cooled completely, place it in a food processor and add the . Pulse until well chopped.

Store in an airtight container. Try using this topping on vegetable dishes, grilled meats, and salads.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

Dukkah, also spelled duqqa, is an Egyptian condiment. The combination of nuts and seeds can vary from vendor to vendor in Cairo. It is typically used as a dip with bread and olive oil or as a seasoning on fresh vegetables.

"Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education."

Mark Twain