Brazil Nut 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, even a soft-boiled egg. The base is toasted hazelnuts, sesame seeds, and whole spices like coriander, cumin, and black peppercorns, all pulsed together into a coarse, nutty crumble with incredible depth. Toasting each component separately in a dry skillet is the move here — it coaxes out the oils and builds that warm, aromatic complexity you'd expect from a traditional blend. Store-bought versions can be a minefield if you're avoiding certain tree nuts, since brazil nuts sometimes sneak into commercial spice mixes or are processed on shared equipment. Making it from scratch means you control every single ingredient, and the result is genuinely better anyway. The mortar-and-pestle method gives you a more rustic, uneven texture if that's your style, while the food processor keeps things quick and consistent — either way, you're done in under 20 minutes. A jar of this on the counter will disappear faster than you'd expect.
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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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