Capsaicin Free Egyptian Dukkah
Dukkah is one of those condiments that quietly transforms everything it touches — crusty bread dipped in olive oil and dragged through this nutty, aromatic blend is a snack that feels far more special than the effort involved. This Egyptian staple is built on toasted hazelnuts, sesame seeds, coriander, cumin, and a whisper of black pepper, all pulsed into a coarse, sandy crumble with real texture and depth. For anyone avoiding capsaicin, spice blends and condiments can be a minefield of hidden chili, paprika, or cayenne — but every single ingredient here is naturally heat-free, so you can dip and sprinkle with total confidence. The magic is in the toasting: each component gets its own turn in a dry skillet, coaxing out oils and fragrance before everything comes together in the food processor. A few short pulses are all it takes — you want rubble, not powder, so the hazelnuts still give a satisfying crunch against the finer ground spices. Serve it alongside warm bread and good olive oil, scatter it over roasted vegetables, or press it onto soft cheese for an effortless appetizer. It keeps beautifully in a jar for weeks, which means you can make a batch once and reach for it all month 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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