Citric Acid 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, a soft-boiled egg, or even a simple grain bowl. Every ingredient here is a whole, unprocessed staple: raw hazelnuts, sesame seeds, and whole spices that you toast yourself, so there's no mystery about what went into the jar. That matters a lot when you're avoiding citric acid, which sneaks into a surprising number of packaged spice blends and seasoning mixes as a preservative or flavor enhancer. Toasting the hazelnuts and seeds in a dry skillet coaxes out deep, nutty warmth, while the coriander and cumin add an earthy, aromatic backbone that smells absolutely incredible as it hits the pan. The food processor does the final work in seconds, leaving you with a coarse, crumbly texture that clings beautifully to whatever you dip into it. 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 reach for it 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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