Fish 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, soft-boiled eggs, or even a simple grain bowl. The combination of toasted hazelnuts, sesame seeds, coriander, cumin, and black pepper creates a coarse, crumbly texture with layers of warmth and nuttiness that no store-bought version quite captures. Because every ingredient here is entirely plant-based and comes straight from your spice rack and bulk bins, there's no need to scrutinize labels for hidden seafood derivatives or shared processing lines. The technique is straightforward — dry-toasting each component separately coaxes out maximum flavor before a quick pulse in the food processor brings it all together. The mortar-and-pestle method is a satisfying low-tech alternative if you prefer a rougher, more rustic crumble. A little dried thyme folded in adds an herby brightness that plays beautifully against the earthier spices. Make a jar on the weekend and you'll find yourself reaching for it all week long.
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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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