Mediterranean Diet Friendly 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 fish, even a soft-boiled egg. Every ingredient here is a cornerstone of Mediterranean eating: heart-healthy hazelnuts, sesame seeds rich in calcium and healthy fats, and warming whole spices like coriander and cumin that have been used across the region for centuries. The technique is simple but intentional — toasting each component separately coaxes out deep, layered flavor that no store-bought version can match. A few short pulses in the food processor (or some satisfying work with a mortar and pestle) keep the texture coarse and nutty rather than turning it into a paste, which is exactly what you want. The result is a fragrant, crunchy condiment that makes it genuinely easy to lean into the kind of olive-oil-forward, plant-rich eating this diet is built around. Keep a jar on the counter and you'll find yourself reaching for it constantly.
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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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