Dairy Free Egyptian Dukkah
This ancient 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, grilled chicken, even a simple bowl of hummus. Every ingredient here is naturally plant-based, so there's nothing to swap or substitute; the hazelnuts, sesame seeds, and whole spices do all the heavy lifting on their own. The real magic happens in the dry-skillet toasting process, which coaxes deep, nutty, aromatic flavor out of each component before they ever meet in the food processor. A rough, coarse texture is the goal — you want crunch and variation in every pinch, not a fine powder — so short pulses are your best friend here. The optional dried thyme adds a subtle herbal note that plays beautifully against the warm earthiness of the coriander and cumin. Once you have a jar of this on the counter, you'll find yourself reaching for it constantly, and it keeps well enough that a single 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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