Paraben Free Dukkah
This Egyptian spice-and-nut blend is one of those pantry staples that quietly transforms everything it touches — from a simple piece of bread dipped in olive oil to roasted vegetables, grilled meats, or even a soft-boiled egg. Every ingredient here is whole, raw, and recognizable: hazelnuts, sesame seeds, whole spices, and salt. That transparency matters when you're navigating products that might contain hidden preservatives or synthetic additives, and making it from scratch means you control exactly what goes in. The process is deeply satisfying — toasting each component separately coaxes out layers of nutty, warm, and earthy flavor that a pre-mixed blend simply can't replicate. The key is restraint with the food processor; a few short pulses give you that signature coarse, sandy texture rather than a paste. A jar of this keeps beautifully on the counter for two weeks, ready to elevate whatever you're cooking without any fuss. Once you have a batch on hand, 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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