Mushroom Free Dukkah
This Egyptian-inspired 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 base is toasted hazelnuts blended with coriander, cumin, sesame seeds, and black pepper, building layers of warm, nutty, aromatic flavor that feel both ancient and completely addictive. Each ingredient gets individually toasted to coax out its full depth before everything comes together in short, careful pulses — the goal is a coarse, sandy crumble, not a smooth paste, so that rustic texture stays intact. For anyone navigating a mushroom-free lifestyle, this is the kind of bold, savory condiment that fills the umami-forward gap without a single fungal ingredient in sight. Store-bought spice blends and seasoning mixes can be surprisingly tricky to vet, but making your own means you know exactly what went in. A jar of this keeps for weeks, so one batch goes a long way toward making weeknight meals feel genuinely special.
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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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