Low Sugar Egyptian Dukkah
This ancient 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 chicken, even a soft-boiled egg. Every single ingredient here is naturally free of added sugar, which makes it a refreshing contrast to so many store-bought spice blends and seasoning mixes that sneak in sweeteners you'd never expect. The magic is in the toasting: hazelnuts, coriander, cumin, and sesame seeds each get their own turn in a dry skillet, coaxing out deep, nutty, aromatic layers before everything comes together in a rough, crumbly blend. That coarse, sandy texture is the whole point — it clings to food and delivers little bursts of flavor rather than disappearing into the background. A mortar and pestle gives you the most rustic result, but a food processor with a light hand works beautifully too. 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
Toast the hazelnuts in a dry skillet over medium heat, stirring frequently, until the skins begin to crack and the nuts are golden and fragrant, about 5–7 minutes. Transfer to a clean kitchen towel, fold the towel over the nuts, and rub vigorously to remove most of the skins. Let cool for 5 minutes.
- 2
In the same skillet over medium heat, toast the coriander seeds and cumin seeds together, stirring constantly, until fragrant and lightly darkened, about 2 minutes — watch closely, as they can scorch quickly. Transfer to a plate to cool.
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