Carrageenan Free Egyptian Dukkah
Dukkah is one of those condiments that makes everything it touches taste more interesting — nutty, warmly spiced, and just a little crunchy in the best possible way. This Egyptian blend of toasted hazelnuts, sesame seeds, coriander, cumin, and black pepper comes together entirely from whole, unprocessed ingredients, which means there's nothing hidden in the mix. That matters more than you might think, because many packaged spice blends and store-bought condiments sneak in additives and thickeners that people with carrageenan sensitivities need to avoid. Here, every ingredient is exactly what it says it is — seeds, nuts, and spices you toast yourself in a dry skillet. The process of toasting each component separately is what gives this dukkah its layered depth, coaxing out oils and aromas that a pre-ground blend simply can't replicate. Serve it the traditional way with good olive oil and crusty bread for dipping, or scatter it over roasted vegetables, eggs, or a simple salad to add instant texture and flavor. Once you have a jar of this on the counter, you'll find yourself reaching for it constantly.
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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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