Brazil Nut Free Dukkah
This fragrant Egyptian spice-and-nut blend is one of those pantry staples that quietly transforms everything it touches — warm bread dipped in olive oil, roasted vegetables, grilled chicken, even a soft-boiled egg. The process is deeply satisfying: toasting whole spices and hazelnuts from scratch fills your kitchen with an aroma that no store-bought version can match. Each ingredient gets its own moment in a dry skillet or oven, coaxing out deep, nutty, earthy flavor before everything comes together in a quick pulse of the food processor. The goal is a coarse, sandy texture with real chunkiness — not a paste — so short bursts are key, and it's genuinely hard to mess up. For anyone navigating tree nut sensitivities around Brazil nuts specifically, this recipe is naturally free of them, relying entirely on hazelnuts, sesame seeds, and warm whole spices. A batch keeps for up to two weeks at room temperature or a full month in the fridge, which means you can make it once and enjoy it on repeat all month long.
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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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