Eggless 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 mound of this stuff is genuinely hard to beat. The whole recipe is built on toasted hazelnuts, sesame seeds, and whole spices, so it's naturally free of eggs without any substitutions or workarounds needed. Each ingredient pulls serious weight: the hazelnuts bring richness, the coriander and cumin add warmth and depth, and the sesame seeds give it that nutty, slightly sweet backbone. The key is in the toasting — doing each component separately coaxes out the best flavor from every seed and nut before they come together. A few short pulses in the food processor (or some satisfying work with a mortar and pestle) keeps the texture coarse and crumbly rather than turning it into a paste, which is exactly what you want. It keeps well in a jar for weeks, making it one of the most rewarding things you can spend twenty minutes on.
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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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