MSG 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. Every ingredient here is whole and unprocessed: raw hazelnuts, whole spices, sesame seeds, and a pinch of flaky salt. That matters a lot when you're trying to avoid flavor enhancers, because so many store-bought spice blends and seasoning mixes sneak in additives that have no business being there. Making it from scratch means you know exactly what's in the jar, full stop. The technique is straightforward — toast, cool, pulse — but the layering of toasted coriander, cumin, and sesame creates a depth of flavor that genuinely doesn't need any help from artificial enhancers. The key is restraint with the food processor: a coarse, sandy texture is the goal, not a paste, so short pulses are your friend. A batch keeps for weeks, making it one of the most rewarding things you can spend fifteen minutes on.
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!