avocado with dukkah
Avocados are great for breakfast: they release their energy slowly to keep you going for longer. This mildy spicy Egyptian mix is also great with everything, including on its own.
  • Sprinkle it on roasted vegetables
  • use it as a crust on meat or fish
  • flatbreads or raw vegetables can be first dipped into olive oil and then into the dukkah.
Any leftover can be stored in the freezer for up to a month.

Ripe avocado

Olive oil

For the dukkah

100g nuts (hazelnuts, pistachio, almonds, cashew)

5 tbsp sesame seeds

2 tbsp coriander seeds

1 tbsp cumin seeds

½ tsp sea salt

½ tsp freshly ground black pepper

  1. Lightly toast the nuts and seeds in a pan until fragrant. Set aside to cool.
  2. Crush the mix in a pestle and mortar: go as rustic or fine as you like.
  3. Season with sea salt and freshly ground black pepper.
  4. Fill your halved avocados with the dukkah and drizzle over some good olive oil.


    • Hi JoBean,
      It comes from the word meaning “to pound” in Arabic. My Pocket Dictionary has it as daçç – with two glottal stops!

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