Easy, Breezy and very Pleasing Dukka

Well, while it was cold outside, inside Fill Good was the glow of us all oooing and ahhing as we dipped sourdough into our golden local Mick's organic olive oil and the dukka!

I was utterly blown away by how delicous and easy it was.

Saturday morning whip up before work kind of easy

So much so, many a phone was whipped out to photograph the recipe, scribbled on and crinkled up ta boot!

Here it is for you honey bun!


  • 1/2 cup walnuts
  • 1/3 cup almonds or hazelnuts
  • 2 tablespoons sesame seeds
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/8 teaspoon ground allspice
  • 1/2 teaspoon fine sea salt
  • About 20 twists of freshly ground black pepper


  1. In a large skillet over medium heat, combine the walnuts and almonds. Cook, stirring often, until the nuts are starting to smell fragrant, about 3 minutes.
  2. Add the sesame seeds to the pan and continue cooking, stirring often, until the sesame seeds are turning lightly golden on the edges. Remove the pan from the heat, and transfer the nut and seed mixture to a food processor.
  3. Add the coriander, cumin, allspice, salt and pepper. Run the food processor for about 10 seconds, or until the nuts are broken into a coarse, sand-like texture (don’t overdo it!).
  4. Transfer the dukkah to a bowl for serving, or store it in an air-tight container for 1 to 2 weeks.

recipe thanks to Cookie and Cate