Pork Free Dukkah
This Egyptian 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 process is deeply satisfying: toasting whole hazelnuts until their skins crack and blister, rubbing them down in a kitchen towel, then coaxing coriander and cumin seeds in a dry skillet until the kitchen smells incredible. A few short pulses in the food processor bring it all together into a coarse, sandy mixture with real texture and depth. The key is restraint — you want chunky crumbs, not a paste, so the blend stays interesting on the palate. Every single ingredient here is naturally plant-based and free from any meat products, so there's nothing to second-guess when you're checking labels or cooking for a crowd with dietary restrictions. 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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