Caffeine 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 meats, or even a simple soft-boiled egg. The blend of toasted hazelnuts, sesame seeds, coriander, cumin, and black pepper creates a coarse, crumbly texture with layers of warm, nutty, earthy flavor that's genuinely addictive. Every single ingredient here is naturally free of caffeine, so there's no need to scrutinize labels or swap anything out — it's just whole spices, seeds, and nuts doing exactly what they do best. The key is toasting each component separately and keeping a close eye on the heat, which coaxes out the deepest flavor without any bitterness. A few short pulses in a food processor (or some satisfying work with a mortar and pestle) brings it all together into a rustic, textured blend — not a paste, not a powder, but something beautifully in between. Make a jar on the weekend and you'll find yourself reaching for it all week long.
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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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