Annabel Langbein Dukkah Recipe

Dukkah is a versatile and flavorful Egyptian condiment that has gained popularity worldwide. It is a blend of nuts, seeds, herbs, and spices, providing a crunchy and aromatic addition to various dishes.

Annabel Langbein, a renowned New Zealand chef and cookbook author, has her own delightful recipe for dukkah that combines a harmonious balance of flavors.

In this article, we will explore Annabel Langbein dukkah recipe and learn how to create this delectable seasoning at home.

Annabel Langbein Dukkah Recipe

Recipe Details:

  • Preparation Time: 15 minutes
  • Cooking Time: 10 minutes
  • Yield: The Annabel Langbein Dukkah Recipe yields approximately 1 cup of dukkah.


To make Annabel Langbein dukkah recipe, you will need the following ingredients:

  • 1/2 cup sesame seeds
  • 1/2 cup almonds
  • 1/4 cup hazelnuts
  • 2 tablespoons coriander seeds
  • 2 tablespoons cumin seeds
  • 1 tablespoon fennel seeds
  • 1 teaspoon sea salt
  • 1 teaspoon black peppercorns

Feel free to adjust the ingredient quantities according to your personal preferences.

Step-By-Step Instructions

Follow these simple steps to create Annabel Langbein’s delicious dukkah:

  1. In a dry pan over medium heat, toast the sesame seeds until golden brown. Remove from the heat and set aside.
  2. Toast the almonds and hazelnuts in the same pan until lightly browned and fragrant. Allow them to cool before proceeding.
  3. In a separate small pan, toast the coriander seeds, cumin seeds, and fennel seeds until aromatic. Be careful not to burn them.
  4. In a food processor or mortar and pestle, combine the toasted sesame seeds, almonds, hazelnuts, coriander, cumin, fennel, sea salt, and black peppercorns.
  5. Process the ingredients until coarsely ground, maintaining some texture for a pleasant crunch.
  6. Transfer the dukkah to an airtight container for storage.
Annabel Langbein Dukkah Recipe
Annabel Langbein Dukkah Recipe

Nutrition Facts Per Serving:

  • Serving Size: 1 tablespoon (approximately 10 grams)
  • Calories: 70
  • Total Fat: 6g
  • Saturated Fat: 0.6g
  • Sodium: 100mg
  • Total Carbohydrate: 2g
  • Dietary Fiber: 1g
  • Sugars: 0.2g
  • Protein: 2g

Creative Ways To Use Dukkah

Dukkah is a versatile seasoning that can elevate a wide range of dishes. Here are some creative ways to use Annabel Langbein’s dukkah:

  1. Sprinkle dukkah over a simple green salad for added crunch and flavor.
  2. Use it as a crust for roasted meats or vegetables, providing a delightful texture and aromatic coating.
  3. Dip fresh bread into extra virgin olive oil, then into the dukkah for a delicious appetizer.
  4. Sprinkle dukkah over roasted vegetables or steamed rice for an enticing twist.
  5. Mix dukkah with Greek yogurt or hummus for a delightful dip.

Feel free to experiment and find your favorite ways to incorporate dukkah into your culinary creations.

Dukkah Storage Tips

To ensure the longevity and freshness of your Annabel Langbein dukkah, follow these storage tips:

  1. Store the dukkah in an airtight container, preferably in a cool and dark place.
  2. Avoid exposing the dukkah to moisture, as it can affect its texture and flavor.
  3. Check the expiration dates of the ingredients used to make the dukkah and consider the shortest expiration date for storage purposes.

By following these storage tips, you can enjoy the delightful flavors of Annabel Langbein’s dukkah for an extended period.


Annabel Langbein’s dukkah recipe offers a delightful combination of flavors and textures that can enhance a variety of dishes. With its origins in Egyptian cuisine, dukkah has become a beloved seasoning worldwide.

By following the step-by-step instructions and exploring creative ways to use dukkah, you can bring an exciting twist to your culinary adventures.

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Hello! I'm Naznin Aktar, the food enthusiast and recipe curator at Naznin's Kitchen. Want to turn everyday ingredients into extraordinary dishes? Explore Naznin's Kitchen for a collection of recipes that are sure to inspire your inner chef and delight your loved ones.
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