Citrus Free Egyptian Dukkah
This ancient Egyptian spice-and-nut blend is one of those condiments that quietly transforms everything it touches — bread dipped in olive oil, roasted vegetables, a soft-boiled egg, or even a simple grain bowl. The base is toasted hazelnuts, sesame seeds, and whole spices like coriander, cumin, and black peppercorns, all pounded or pulsed into a coarse, fragrant crumble with real texture and depth. Because the whole blend is built from nuts, seeds, and dried spices, there is nothing here that sneaks in citrus — no zest, no juice, no hidden citric acid — making it a genuinely safe and satisfying pantry staple. Toasting each component separately in a dry skillet is the move that makes this recipe sing, coaxing out oils and aroma before everything comes together. The result is earthy, nutty, and warmly spiced without being sharp or acidic — a flavor profile that is surprisingly hard to find in store-bought spice blends, which often include citrus-derived additives or natural flavors. A batch keeps for up to two weeks at room temperature or a full month in the fridge, so the effort pays off long after the skillet cools down.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!