This Egyptian spice-and-nut blend is one of those pantry staples that quietly transforms everything it touches — dipped with olive oil and bread, scattered over roasted vegetables, or pressed onto chicken before cooking. Every ingredient here pulls its weight from a hormonal health standpoint: hazelnuts bring healthy fats and vitamin E, sesame seeds are a surprising source of zinc and lignans, and the warming spices like coriander and cumin have long been valued for their anti-inflammatory properties. Managing blood sugar and inflammation is at the heart of eating well with PCOS, and this recipe leans entirely on whole, minimally processed ingredients with no added sugars or refined fillers to worry about. The process is straightforward — toasting each component separately coaxes out deep, nutty flavor before a quick pulse in the food processor brings it all together into that signature coarse, sandy texture. The key is restraint at the blending stage; a few short pulses keep it chunky rather than turning it into a paste, which is exactly the rustic character that makes dukkah so satisfying to eat. A jar of this keeps for weeks, meaning one batch of effort pays off in daily, effortless ways to add nourishing fats and flavor to your meals.
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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.
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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