Ginger Free Egyptian Dukkah
This 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 meats, even a soft-boiled egg. The base is toasted hazelnuts, sesame seeds, coriander, and cumin, all pulsed together into a coarse, fragrant crumble that's deeply savory with a warm, earthy depth. Because the whole recipe is built around dry-toasting whole spices and nuts, there's no hidden heat or mystery ingredient to worry about — what you see is exactly what you get. Ginger shows up in a surprising number of spice blends and store-bought seasoning mixes, so making your own from scratch is genuinely the safest and most satisfying route. The toasting step is where the magic happens: it coaxes out oils and aroma in a way that pre-ground spices simply can't match. A mortar and pestle gives you a rustic, uneven texture that's especially good for scooping and dipping, while a food processor keeps things quick and consistent. 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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