Dairy 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, grilled chicken, even a soft-boiled egg. The process is deeply satisfying: toasting whole hazelnuts until their skins crack and blister, rubbing them down in a kitchen towel, then coaxing coriander and cumin seeds into something fragrant and nutty in a dry skillet. Every ingredient here is naturally free of dairy, so there's nothing to swap or substitute — just whole seeds, nuts, salt, and heat doing exactly what they're supposed to do. The key is restraint in the food processor; a few short pulses give you that signature coarse, sandy texture that clings beautifully to food rather than turning into a paste. A pinch of dried thyme is optional but adds a subtle herbal note that rounds out the warmth of the spices. Once made, it keeps for weeks in a jar on your counter, ready to elevate a simple meal in seconds.
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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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