Gelatin 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 process is deeply satisfying: hazelnuts roasted until their skins crack and peel away, whole coriander and cumin seeds bloomed in a dry skillet until the kitchen smells incredible, sesame seeds toasted to a warm golden hue. A few short pulses in the food processor (or some elbow grease with a mortar and pestle) brings it all together into a coarse, sandy mixture with real texture and complexity. Gelatin shows up in surprising places — packaged spice blends, flavored nuts, and certain seasoning mixes — but this recipe is built entirely from whole seeds, raw hazelnuts, and salt, so there's nothing hidden to worry about. The optional dried thyme adds a subtle herbal note that plays beautifully against the nuttiness of the sesame and hazelnuts. Make a jar on the weekend and you'll find yourself reaching for it all week long.
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!