Emulsifier Free 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, a soft-boiled egg, or even a simple grain bowl. Every single ingredient here is whole and unprocessed: raw hazelnuts, whole seeds, and a pinch of salt, with nothing added to bind, stabilize, or extend shelf life. That matters a lot when you're navigating a diet that cuts out emulsifiers, because so many store-bought spice blends and condiments sneak in additives you'd never expect. Making it from scratch in a dry skillet and a food processor means you control exactly what goes in — and what stays out. The toasting process is where the magic happens, coaxing deep, nutty warmth out of the coriander, cumin, and sesame before everything gets pulsed into a coarse, crunchy crumble. The goal is texture, not smoothness — think rustic and sandy, not a paste — so it's genuinely hard to over-think. Jar it up and it keeps for weeks, ready to add bold, aromatic flavor to almost anything on your table.
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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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