Chestnut Free Egyptian Dukkah
This fragrant 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 is toasted hazelnuts, sesame seeds, and whole spices like coriander, cumin, and black peppercorns, all pulsed together into a coarse, nutty crumble that's deeply aromatic and satisfying. Each ingredient gets individually toasted in a dry skillet, which is the real secret to building that layered, complex flavor before anything hits the food processor. For anyone navigating a chestnut allergy, this recipe is naturally safe — every nut and seed here is clearly listed, and there's no ambiguity about what's going into the jar. The mortar-and-pestle option is a nice touch if you want even more control over the final texture, keeping things rustic and hand-crafted. A batch keeps for up to two weeks at room temperature or a full month in the fridge, so you can make it once and enjoy it all week long. It's the kind of pantry staple that makes you wonder how you ever cooked without it.
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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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