Cinnamon Free Egyptian Dukkah
Dukkah is one of those condiments that makes everything it touches taste more interesting — earthy, nutty, and warmly spiced without leaning on any single flavor too hard. This Egyptian blend layers toasted hazelnuts, sesame seeds, coriander, and cumin into a coarse, crumbly mixture that's genuinely addictive. The whole process is about coaxing deep, roasted flavor out of each ingredient separately before bringing them together, and that patience pays off in every bite. Because the spice profile here is built around coriander, cumin, and black pepper rather than sweeter warming spices, it's naturally free from cinnamon without any substitutions or workarounds needed. Serve it the traditional way — alongside good olive oil and crusty bread for dipping — or scatter it over roasted vegetables, eggs, or a simple salad for instant depth. A mortar and pestle gives you a more rustic, uneven texture, while a food processor keeps things quick; either way, the result is something far better than anything you'd find pre-made at the store. It keeps well in a jar for weeks, so one batch goes a surprisingly long way.
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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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