Eggless Egyptian Dukkah
This fragrant 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. The process is all about layering toasted flavors: hazelnuts rubbed free of their papery skins, coriander and cumin seeds coaxed into deep fragrance in a dry skillet, and sesame seeds toasted until they just begin to pop. Each element is cooled before a quick pulse in the food processor brings them together into a coarse, nutty crumble with real texture and depth. Because the entire recipe is built from whole seeds, nuts, and spices, there are no eggs hiding anywhere in the mix — which is more than you can say for plenty of store-bought spice blends and condiments that sneak in unexpected binders or coatings. The optional dried thyme adds a subtle herbal note that makes the blend feel a little more complex without any extra effort. A jar of this keeps on the counter for two weeks, ready to elevate whatever you're cooking, and it makes a genuinely impressive homemade gift for anyone who loves bold, aromatic food.
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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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