Gelatin Free Egyptian Dukkah
This fragrant Egyptian spice-and-nut blend is one of those condiments that quietly transforms everything it touches — crusty bread dipped in olive oil, roasted vegetables, grilled chicken, or even a soft-boiled egg. Every ingredient here is a whole, recognizable pantry staple: raw hazelnuts, sesame seeds, and a handful of warming spices that get toasted and coarsely ground into something deeply aromatic and satisfying. Because it's built entirely from nuts, seeds, and spices, there's nothing hidden to worry about — no thickeners, no stabilizers, no animal-derived additives that sometimes sneak into store-bought spice blends. The technique is simple but makes a real difference: toasting each component separately coaxes out layers of nuttiness and warmth that you just can't get from a jar off the shelf. The food processor method keeps things quick, but the mortar-and-pestle route gives you that rustic, uneven crumble that's genuinely worth the extra few minutes. A batch keeps for up to two weeks at room temperature or a full month in the fridge, so you can make it once and reach 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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