Artificial Flavors Free Egyptian Dukkah
This ancient Egyptian spice-and-nut blend is earthy, nutty, and deeply aromatic — the kind of condiment that makes you want to dip everything in sight. Toasting the hazelnuts, coriander, cumin, and sesame seeds from scratch is the whole secret here, coaxing out layers of flavor that no pre-made blend can replicate. Every ingredient is exactly what it says it is: whole seeds, raw nuts, salt, and a pinch of dried thyme if you like. There are no flavor packets, no "natural flavoring" fine print, and no mystery additives to decode on a label. The food processor does the heavy lifting at the end, leaving you with a coarse, sandy crumble that's perfect for dipping bread, spooning over eggs, or pressing into roasted vegetables. It keeps well in a jar at room temperature or in the fridge, so one batch goes a long way.
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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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