Soy Free 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 is genuinely one of life's great pleasures. The recipe is built entirely from whole, single-ingredient components: raw hazelnuts, sesame seeds, and a handful of whole spices that you toast yourself, so there's no mystery about what's in the jar. That makes it a natural fit for anyone navigating soy-heavy spice blends and seasoning mixes at the store, where hidden additives can be a real headache. Toasting each element separately is the move here — it coaxes out deep, nutty, almost smoky layers of flavor that pre-ground spices simply can't match. The food processor finish keeps the texture coarse and sandy, which is exactly what you want for dipping, sprinkling over roasted vegetables, or pressing into soft cheese. A pinch of dried thyme rounds out the earthy warmth if you're feeling it. Make a batch, store it in a jar, and you'll find yourself reaching for it constantly.
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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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