Almond Free Egyptian Dukkah
This fragrant Egyptian spice-and-nut blend is one of those condiments that quietly transforms everything it touches — crusty bread dipped in olive oil, roasted vegetables, grilled chicken, or even a soft-boiled egg. The base here is toasted hazelnuts rather than almonds, which makes it a natural fit for anyone navigating almond sensitivities without having to swap or substitute a single thing. Each ingredient gets individually toasted in a dry skillet, coaxing out deep, nutty, almost smoky aromas before everything comes together in a coarse, crumbly blend. The coriander and cumin bring warmth, the sesame seeds add a subtle richness, and the black pepper gives it just enough bite to keep things interesting. A mortar and pestle or a few quick pulses in a food processor is all it takes — the goal is sandy and textured, never smooth, so it clings beautifully to whatever you dip into it. A jar of this keeps on the counter for two weeks, meaning you can make one batch and enjoy it all month 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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