Cashew Free Egyptian Dukkah
This ancient 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 here is toasted hazelnuts, sesame seeds, and whole spices like coriander, cumin, and black peppercorns, all pulsed together into a coarse, fragrant crumble that's earthy, nutty, and deeply aromatic. Because the recipe is built entirely around hazelnuts, anyone navigating a cashew sensitivity can dig in without scanning labels or second-guessing a store-bought blend. The real magic happens in the dry skillet — toasting each component separately coaxes out layers of flavor you simply can't get from pre-ground spices. A few short pulses in the food processor (or some satisfying work with a mortar and pestle) keeps the texture pleasantly rough and crumbly, which is exactly what you want for dipping and sprinkling. A batch keeps for up to two weeks at room temperature or a full month in the fridge, so the effort you put in today pays off for weeks of effortless snacking and cooking.
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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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