Appetizer Recipes

Grilled Naan with Dukkah

There are probably as many versions of Egyptian dukkah as there are chefs who make it. For this version of the condiment, we use toasted hazelnuts, za’atar, turmeric, coriander, cardamom, and kosher salt to create a toasty blend that is warming but spicy hot. We love how the bright citrusy notes from the za’atar balance out the earthy curry and baking spices.

For ease, we serve our dukkah on store-bought naan that has been brushed with olive oil and lightly charred on the grill so it, too, is toasty. Topped with tangy Greek yogurt, a generous amount of dukkah, and fresh herbs, the naan is so comforting and delicious we could eat it every day, but it also feels special. Serve it as a holiday appetizer, a book group hors d’oeuvre, or a game day snack and your guests will be delighted.

P.S. Homemade naan is amazing, of course, so if you have the time, we recommend baking some up.

Grilled Naan with Dukkah



Grilled Naan with Dukkah

Serves: 10


For the dukkah:

½ cup hazelnuts, toasted
1 Tbsp za’atar
1 Tbsp turmeric powder
1 tsp kosher salt
½ tsp ground coriander
⅛ tsp ground cardamom

For the naan and garnish:

6 pieces naan
Gelson’s 100% California extra-virgin olive oil, for brushing
6 Tbsp whole fat Greek yogurt
¼ cup fresh oregano leaves
¼ cup fresh mint leaves
¼ cup fresh parsley leaves
Flake salt, to taste


  1. To make the dukkah: Combine the hazelnuts, za’atar, turmeric, salt, coriander, and cardamom in the bowl of a food processor. Pulse until the hazelnuts are crushed but some large pieces still remain and the spices are evenly distributed. Set aside.

  2. To prepare the naan: Heat a grill or a grill pan over medium heat. Brush the naan with olive oil and grill until slightly charred on both sides, about 3 minutes per side. Remove the naan from the grill and let cool slightly, about 5 minutes.

  3. Spread 1 tablespoon of the Greek yogurt on one side of each naan. Evenly sprinkle the dukkah on top of the yogurt and garnish the naan with the oregano, mint, and parsley.

  4. Slice each naan into four triangles and arrange them on a serving platter. Garnish with the flake salt and enjoy.

Calculate nutrition information for this recipe.