Turmeric Free Dukkah
This Egyptian-inspired spice and nut blend is one of those condiments that quietly transforms everything it touches — crusty bread dipped in olive oil, roasted vegetables, grilled meats, even a soft-boiled egg. The process is deeply satisfying: hazelnuts roasted until their skins crack and peel away, whole coriander and cumin seeds toasted until they bloom with fragrance, sesame seeds turned golden in a dry pan. Everything gets pulsed together just enough to create that signature coarse, sandy texture that makes dukkah so irresistible to reach into. Many spice blends and store-bought versions lean heavily on turmeric for color, but this recipe skips it entirely without sacrificing a single layer of flavor — the warmth comes from cumin, coriander, and black pepper doing exactly what they were born to do. A pinch of flaky sea salt and optional dried thyme round things out beautifully. Make a jar on the weekend and you'll find yourself sprinkling it on practically everything by Tuesday.
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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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