Coconut Free Egyptian Dukkah
This ancient Egyptian spice-and-nut blend is earthy, nutty, and deeply aromatic — the kind of condiment that makes you want to dip everything in sight. Toasting the hazelnuts, coriander, cumin, and sesame seeds separately coaxes out layers of flavor that no store-bought blend can quite match. The technique is straightforward: a dry skillet, a little patience, and a food processor (or mortar and pestle if you want to go old-school) are all you need. The result is a coarse, crumbly mixture with real texture — not a paste, not a powder, but something satisfyingly in between. Many packaged spice blends and flavored nuts sneak in coconut-derived oils or fillers, so making your own from scratch means you know exactly what's in the jar. Serve it alongside good olive oil and crusty bread for dipping, or sprinkle it over roasted vegetables, eggs, or yogurt for an instant upgrade. It keeps well at room temperature for two weeks or in the fridge for a month, so one batch goes a 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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