Fructose 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 meat, or even a soft-boiled egg. The ingredient list is beautifully simple: hazelnuts, sesame seeds, whole spices, salt, and an optional pinch of dried thyme. Every single component is naturally free of fructose, so there's no need to scrutinize labels or swap anything out. The magic here is in the toasting — each element gets its own turn in dry heat, coaxing out deep, nutty, aromatic layers that you simply can't get from a pre-made blend. A few short pulses in a food processor (or some satisfying work with a mortar and pestle) brings it all together into a coarse, sandy crumble that holds its texture beautifully. Make a jar on the weekend and you'll find yourself reaching for it all week long.
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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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