Alpha Gal Friendly Egyptian Dukkah
Dukkah is one of those condiments that quietly transforms everything it touches — bread dipped in olive oil and dragged through this nutty, spiced blend is a snack that feels far more special than the effort involved. This Egyptian staple is built entirely from plants, nuts, and whole spices, which makes it a natural fit for anyone navigating alpha-gal syndrome and avoiding mammalian products. There's no meat, no dairy, no gelatin, and no hidden animal-derived additives to worry about — just hazelnuts, sesame seeds, and a handful of warm spices toasted until deeply fragrant. The dry-skillet toasting method is the real secret here, coaxing out layers of flavor from the coriander, cumin, and peppercorns before they ever meet the nuts. A few short pulses in the food processor keeps the texture coarse and satisfying — think crumbly, not powdery — so every dip gives you a little crunch. It keeps well in a jar for weeks, meaning you can make one batch and reach for it all month long on roasted vegetables, eggs, or flatbread.
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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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