Barley 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 is toasted hazelnuts, sesame seeds, coriander, and cumin, all pulsed together into a coarse, nutty crumble that's earthy, warm, and deeply aromatic. Toasting each component separately in a dry skillet is the move that makes the flavors pop, so don't skip that step even though it adds a few extra minutes. Many store-bought spice blends and seasoning mixes sneak in grain-based fillers or anti-caking agents, but this one is made entirely from whole nuts, seeds, and spices — nothing hidden, nothing unnecessary. The food processor does the heavy lifting at the end, though a mortar and pestle gives you a more rustic, hand-crafted texture if you prefer. A batch keeps for up to two weeks at room temperature or a full month in the fridge, so you can make it once and enjoy it all week long. It's the kind of recipe that looks impressive on a table but takes almost no effort to pull off.
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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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