Wheat Free Dukkah
This Egyptian spice-and-nut blend is one of those pantry staples that quietly transforms everything it touches — from a simple dip with olive oil and crusty bread to a crust for roasted vegetables or grilled meat. Every ingredient here is naturally free of wheat and gluten, so there's no need to scrutinize labels or worry about hidden fillers the way you might with store-bought spice blends. The magic is in the layering: hazelnuts get roasted until deeply golden, whole coriander and cumin seeds are toasted until fragrant, and sesame seeds turn nutty and warm before everything comes together in a coarse, sandy grind. That rough, chunky texture is the whole point — resist the urge to over-process, because you want crumble, not paste. A pinch of flaky sea salt and optional dried thyme round out the flavor into something that feels both ancient and effortlessly modern. Keep a jar on the counter 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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