Oats 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. The base is toasted hazelnuts, sesame seeds, and whole spices like coriander, cumin, and black peppercorns, all ground together into a coarse, fragrant crumble that's deeply savory with a nutty richness. For anyone avoiding oats, this is a genuinely worry-free condiment — every single ingredient is a whole spice, seed, or nut, with no grains in sight. The process is all about layering toasted flavors: each component gets its own time in a dry skillet or oven before everything comes together in short pulses, so the final texture stays sandy and chunky rather than turning into a paste. That rough, uneven crumb is exactly what you want — it clings to food and delivers little pops of flavor in every bite. A pinch of dried thyme is optional but adds a subtle herbal note that rounds out the warmth of the cumin and coriander beautifully. Make a jar on the weekend and you'll find yourself reaching for it all week long.
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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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