Dukkah Recipe With Goat's Cheese and Flatbread

Dukkah with goat’s cheese and homemade flatbread

  • serves 4
  • Easy

Make your own version of this dry spice dip and use it to coat goat's cheese and slather onto homemade flatbreads


Dukkah (which means to pound) is a dry dip originating in Egypt where bread is dipped into olive oil before the dip so it sticks. Dukkah is also great for sprinkling on steamed or roast veg to make them more interesting.



  • soft goat’s cheese 1 log, about 125g
  • olive oil


  • blanched hazelnuts 100g
  • sesame seeds 75g
  • coriander seeds 2 tbsp
  • cumin seeds 1 tbsp
  • sea salt flakes 1 tsp


  • plain flour 250g
  • olive oil 4 tbsp


  • Step 1

    To make the flatbread, mix the flour with the oil and 100ml warm water then mix and knead to make a soft, pliable dough. Cover and rest for 15 minutes.

  • Step 2

    Meanwhile, make the dukkah by toasting the hazelnuts followed by the sesame seeds in a hot frying pan.

    Cool and then tip them into a food processor, add the coriander, cumin seeds and salt and whizz until roughly ground, being careful not to make a paste.

    You will only need half so store the rest in an airtight container in the fridge.

  • Step 3

    Divide the dough into 6 pieces and roll each one out to the thickness of a £1 coin.

    Heat a frying pan and cook the flatbreads for 2-3 minutes on each side until they are browned and slightly puffy. Keep warm.

  • Step 4

    Cut the goat’s cheese into 4 pieces, dip them into the oil and then gently cover them in the dukkah, pressing it in all over.

    Halve the flatbreads and serve them with the dukkah-covered goat’s cheese.

Nutritional Information

  • Kcals 738
  • Fat 51.4g
  • Carbs 49.2g
  • Fibre 8.6g
  • Protein 20.2g
  • Salt 1.8g