Celery 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 and dragged through a mound of it, roasted vegetables, grilled meat, or even a soft-boiled egg. The combination of toasted hazelnuts, sesame seeds, coriander, cumin, and black pepper creates a coarse, crumbly mixture that's deeply aromatic and layered with warm, nutty flavor. Every ingredient here is straightforward and naturally free from the sneaky plant-based fillers and flavor enhancers that can make store-bought spice blends a gamble. Toasting each component separately in a dry skillet is the real secret — it coaxes out oils and intensifies the fragrance in a way that pre-ground spices simply can't match. The food processor does the final work in short pulses, keeping that signature rough, sandy texture intact rather than turning it into a paste. A jar of this keeps well on the counter for two weeks, making it an effortless pantry staple to reach for 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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