Beef Free Dukkah
This 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, soft-boiled eggs, or even a simple bowl of hummus. The base is toasted hazelnuts, sesame seeds, coriander, cumin, and black pepper, all ground together into a coarse, fragrant rubble that's earthy, nutty, and just a little bit addictive. Every ingredient here is entirely plant-based, so there's zero concern about animal products sneaking in — this is naturally free of any meat by design, not by compromise. The technique matters: toasting each component separately coaxes out deep, layered flavor that a pre-made spice blend simply can't replicate. Keeping the food processor pulses short is the real secret — you want that sandy, chunky texture, not a smooth paste. A jar of this on your counter means a genuinely exciting condiment is always within reach, and it keeps well for weeks so the effort pays off long after the cooking is done.
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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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