Chicken Free Egyptian Dukkah
This fragrant Egyptian spice-and-nut blend is one of those pantry staples that quietly transforms everything it touches — crusty bread dipped in olive oil, roasted vegetables, a soft-boiled egg, or even a simple grain bowl. Every ingredient here is plant-based and whole, so there's zero guesswork about hidden animal proteins sneaking into your condiment shelf. The magic is in the toasting: hazelnuts, coriander, cumin, and sesame seeds each get their own moment in a dry skillet, coaxing out deep, nutty, warmly spiced aromas before everything comes together in a rough, crumbly blend. The texture is the whole point — a few short pulses in a food processor (or some satisfying work with a mortar and pestle) keeps it coarse and interesting rather than turning it into a paste. A pinch of flaky sea salt and optional dried thyme round out the flavor without overwhelming the natural richness of the hazelnuts and sesame. Once it's done, it keeps in an airtight jar for weeks, meaning you can make a batch on a slow afternoon 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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