Turkey 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, soft cheese, even a fried egg. The process is deeply satisfying: toasting whole spices and hazelnuts in a dry pan coaxes out layers of warmth and nuttiness that pre-ground blends simply cannot replicate. The key is restraint with the food processor — short, confident pulses keep the texture coarse and crumbly rather than turning it into a paste, and that sandy, chunky consistency is exactly what makes dukkah so addictive. Every ingredient here is a whole, recognizable seed, nut, or spice, which means there is nothing hidden and nothing to second-guess. It keeps beautifully in a sealed jar, so a single batch rewards you for weeks of effortless, flavor-packed meals.
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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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