Alpha Gal Friendly Dukkah
This fragrant Egyptian spice-and-nut blend is one of those pantry staples that quietly transforms everything it touches — crusty bread dipped in olive oil, roasted vegetables, a soft-boiled egg, or even a simple bowl of hummus. Every ingredient here is entirely plant-based and comes straight from the nut and spice aisle, which makes it a naturally safe choice for anyone navigating alpha-gal syndrome without having to scrutinize a single label for hidden mammalian-derived additives. The process is deeply satisfying: toasting whole coriander, cumin, and sesame seeds in a dry skillet coaxes out layers of warmth and nuttiness that pre-ground spices simply can't match. Rubbing the roasted hazelnuts in a kitchen towel to loosen their skins is a small step that makes a big difference in the final texture and flavor. A few short pulses in the food processor — never more — keeps the mixture coarse and sandy rather than turning it into a paste, and that rustic, chunky texture is exactly what makes dukkah so addictive. A pinch of flaky sea salt and optional dried thyme round everything out beautifully. Store a jar on your counter and you'll find yourself reaching for it constantly.
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Learn more →Ingredients
8 servings
- 1 cup raw hazelnuts
- ½ cup sesame seeds
- 3 tbsp coriander seeds
- 2 tbsp cumin seeds
- 1 tsp black peppercorns
- 1 tsp flaky sea salt
- ½ tsp dried thyme (optional)
Instructions
- 1
Spread the hazelnuts on a dry baking sheet and toast in a 350°F (175°C) oven for 10–12 minutes, until the skins are cracked and the nuts are deep golden beneath the skin.
- 2
Transfer the hot hazelnuts to a clean kitchen towel, fold the towel over them, and rub vigorously for about 1 minute to remove as much of the papery skin as possible. Let the nuts cool for 5 minutes.
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