Chicken 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, roasted vegetables, a soft-boiled egg, even a simple bowl of hummus. The process is deeply satisfying: toasting whole hazelnuts until their skins crack and blister, rubbing them down to reveal the golden nut beneath, then coaxing coriander and cumin seeds in a dry skillet until the kitchen smells like something extraordinary is happening. Sesame seeds go in next, turning golden and nutty before everything gets pulsed together into a coarse, sandy rubble that holds its texture beautifully. The key is restraint with the food processor — a few short pulses keep it chunky and interesting rather than turning it into a paste. It's entirely plant-based by nature, built from seeds, nuts, and spices with no animal products anywhere in the mix, so there's nothing to swap or second-guess. A jar of this keeps on the counter for two weeks and makes even the most ordinary weeknight meal feel a little more intentional.
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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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