Chestnut Free Dukkah
This Egyptian spice-and-nut blend is one of those pantry staples that quietly transforms everything it touches — warm bread dipped in olive oil and dragged through a pile of this stuff is genuinely hard to stop eating. The process is all about layering toasted flavors: hazelnuts roasted until deeply golden, coriander and cumin seeds coaxed into fragrance in a dry skillet, and sesame seeds turned nutty and warm before everything gets pulsed together into a coarse, sandy rubble. The key is restraint with the food processor — you want chunky, uneven crumbs that crunch between your teeth, not a smooth paste. Flaky sea salt and optional dried thyme round out the blend with just enough herbal lift. For anyone navigating a chestnut allergy, this recipe is a clean and straightforward win — hazelnuts do all the heavy lifting here, and there's nothing hidden or ambiguous in the ingredient list. It keeps well in an airtight jar for weeks, so you can make a batch and reach for it whenever roasted vegetables, grilled meat, or a simple cheese board needs a little something extra.
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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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