By: Katrina Butterworth
This traditional Persian combination of nuts, seeds and spices is usually served in a small dish, alongside a bowl of olive oil. You dip a piece of bread in the oil, then into the dukka, capturing every last, delicious crumb. Or Dukka can be used to add flavour in so many ways, a sprinkle for a salad or roast vegetables, a rub for chicken or meat or a crust for fish.


  1. If the nuts are not already toasted (which is best) Toast nuts and seeds in separate batches.
  2. Let cool completely.
  3. Combine all ingredients in a food processor and pulse. The mixture may be fine or coarse, depending on personal preference, but be sure it is dry and crumbly. Over-mixing will turn it into a paste. (Can also use a mortar and pestle or spice grinder.)
  4. Store in an airtight container in the refrigerator.
More about the Author

Katrina Butterworth

Photographer and foodie, equally passionate about both, Katrina combines her love for photography and food. This has allowed her to create some amazing recipes all based around the Happy Hormones eating guidelines of high antioxidant content and alkaline in nature.

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