BHA & BHT Free Egyptian Dukkah
Dukkah is one of those pantry staples that transforms a simple meal — a drizzle of olive oil, a piece of bread, and a generous dip into this nutty, spiced blend is genuinely hard to beat. This Egyptian condiment is built entirely from whole, unprocessed ingredients: raw hazelnuts, sesame seeds, and freshly toasted spices that you crack and grind yourself. That matters a lot when you're avoiding synthetic preservatives like BHA and BHT, which tend to sneak into pre-made spice blends, roasted nuts, and packaged seasonings at the store. By starting from scratch and toasting everything in a dry skillet, you control exactly what goes in — nothing more than seeds, spices, and salt. The process is deeply satisfying too: the smell of coriander and cumin hitting a hot pan is enough to make anyone hover over the stove. Pulse it to a coarse, crumbly texture and you've got something that works on eggs, roasted vegetables, grilled meat, or just torn bread with good oil. Store it in an airtight jar and it keeps beautifully for weeks without needing a single additive to stay fresh.
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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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