Candida Diet Friendly Egyptian Dukkah
This fragrant Egyptian spice-and-nut blend is one of those condiments that quietly transforms everything it touches — a pinch over roasted vegetables, stirred into olive oil for dipping, or scattered over a simple salad. Every ingredient here is whole, unprocessed, and free from the sugars, yeasts, and additives that can make packaged seasonings a minefield when you're managing candida. The magic is in the toasting: dry-roasting the hazelnuts, coriander, cumin, and sesame seeds in a skillet coaxes out deep, nutty warmth without a drop of oil or anything that doesn't belong. A quick pulse in the food processor keeps the texture coarse and crumbly — closer to a rustic rubble than a paste — so you get satisfying crunch in every bite. Black peppercorns and flaky sea salt round out the flavor, and a little dried thyme adds an herbal note if you want it. It stores beautifully in an airtight jar, meaning you can make a batch once and have a go-to flavor booster ready 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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