Pescatarian 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 and dragged through a little pile of this stuff is genuinely hard to stop eating. The process is all about layering toasted flavors: hazelnuts roasted until deeply golden, coriander and cumin seeds bloomed in a dry skillet, and sesame seeds brought to a nutty, fragrant finish before everything gets pulsed together into a coarse, sandy crumble. The key is restraint with the food processor — you want chunky and textured, not smooth, so short pulses are everything here. A pinch of flaky sea salt and optional dried thyme round out the warmth of the spices beautifully. Since this is built entirely from whole seeds, nuts, and aromatics, it fits naturally into a pescatarian lifestyle with zero workarounds or substitutions needed. It keeps well in a jar for weeks, which means you can make one batch and have an instant flavor upgrade on hand for fish, roasted vegetables, eggs, or just good crusty bread whenever the mood strikes.
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!