Hazelnut Dukkah


A delightfully aromatic mix of roasted nuts and spices – great for seasoning vegetables, meat, cheese, and salads. Originally hailing from Egypt, Dukkah enjoys great popularity in Middle Eastern cuisine. In fact, you probably already know it from the popular Ottolenghi cookbooks. Dukkah is typically used as a soup seasoning, but is equally good as a dry dip for cheese (especially goat cheese) or simply with freshly baked bread.

50g jar


(€140.00 per 1kg)


Try it in your salad dressing or as a topping for fish dishes, fried or baked. Also makes a great marinade for meat – lamb is a particularly good fit!


What you can do with the Berliner Fenster
What you can do with Die Gemeinschaft
Born out of a love for Berlin, the Michelberger Restaurant has been offering cultural, culinary and social experiences since 2009. The international kitchen team works directly with farmers, hunters and fishermen from Brandenburg and the surrounding area, building lasting relationships over the course of many years. As of 2019, many products are grown on the restaurant’s own vegetable farm in the Spreewald. Alan Micks and star chef Andreas Rieger (formerly Einsunternull) lead the kitchen teams in the hotel as well as in the sister restaurant ORA at Kreuzberg’s Oranienplatz.