Lactose 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. Every ingredient here is entirely plant-based, so there's no dairy to worry about, and no hidden milk solids lurking in a spice packet. The magic is in the toasting: hazelnuts go into the oven until deeply golden, while coriander, cumin, and sesame seeds get individually dry-toasted in a skillet to coax out their full, nutty aroma before anything is blended. A few short pulses in the food processor — or some satisfying work with a mortar and pestle — keeps the texture coarse and crunchy rather than turning it into a paste, which is exactly what you want. Flaky sea salt ties it all together, and a pinch of dried thyme adds a subtle herbal note if you're feeling it. A jar of this on your counter is genuinely one of the most versatile things you can make, and it keeps for weeks.
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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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