Seed Oil 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 meat, even a soft-boiled egg. Every ingredient here is exactly what it sounds like: raw hazelnuts, whole spices, sesame seeds, and salt. There are no hidden fillers, no industrial shortcuts, and absolutely no refined seed oils lurking in the mix, which is genuinely rare for a store-bought version of this condiment. The process is mostly just dry-toasting in a skillet and oven, which coaxes deep, nutty flavor out of each component before they ever meet the food processor. The key is restraint — a few short pulses keep the texture coarse and sandy rather than turning it into a paste, and that rough, uneven crumb is what makes dukkah so satisfying to eat. A little dried thyme stirred in at the end adds an earthy, almost floral note that rounds out the warmth of the coriander and cumin beautifully. 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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