Emulsifier 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, or even a soft-boiled egg. Every ingredient here is whole and unprocessed: raw hazelnuts, sesame seeds, and whole spices that you toast yourself, which means there is absolutely nothing hidden in the mix. That matters a lot when you are avoiding emulsifiers, because so many store-bought spice blends and seasoning mixes sneak in additives to improve texture or shelf life. Making it from scratch puts you fully in control. The toasting process is where the magic happens — dry heat coaxes deep, nutty, aromatic flavor out of each component before they come together in a coarsely ground, sandy blend that is genuinely addictive. A few short pulses in a food processor (or some satisfying work with a mortar and pestle) keeps the texture rustic and chunky rather than smooth, which is exactly what you want. A jar of this on your counter is one of the easiest ways to add bold, complex flavor to almost any meal without reaching for anything processed.
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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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