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, cumin, and sesame seeds into fragrant, golden life in a dry skillet. A few short pulses in the food processor bring it all together into that signature sandy, chunky texture that makes dukkah so irresistible to eat by the pinch. Because it's built entirely from whole nuts, seeds, and spices, there's no grain or flour in sight — making it a genuinely worry-free condiment for anyone navigating grain sensitivities. Store-bought spice blends can be a minefield of unexpected fillers, but this one is completely transparent from start to finish. Make a jar on the weekend and you'll find yourself reaching for it all week long.
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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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