Cinnamon 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, grilled chicken, even a soft-boiled egg. The base is toasted hazelnuts, sesame seeds, coriander, cumin, and black pepper, all ground together into a coarse, sandy crumble that's deeply savory and wonderfully aromatic. Many store-bought spice blends and seasoning mixes sneak in warming spices that can be a problem for anyone avoiding cinnamon, but this recipe keeps things clean and straightforward with no hidden additions. Every ingredient is right there in front of you, and you control exactly what goes in. The technique is simple but makes a real difference — properly toasting each component separately coaxes out layers of nuttiness and warmth that you just can't get from a jar. A food processor or mortar and pestle brings it all together in minutes, and the result keeps well for weeks, so one batch goes a long way. Dip, sprinkle, crust, or just eat it straight off the spoon — it's that good.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!