Gluten Free Egyptian Dukkah
This fragrant Egyptian spice-and-nut blend is one of those pantry staples that quietly transforms everything it touches — dip some good olive oil and crusty bread into it, sprinkle it over roasted vegetables, or press it onto chicken before it hits the pan. Every single ingredient here is naturally free of gluten, so there's no substituting or swapping required; the recipe just works as written. The magic is in the toasting: hazelnuts, coriander, cumin, and sesame seeds are each coaxed in a dry skillet until golden and deeply fragrant before they ever meet the food processor. That layered toasting process is what separates a truly complex dukkah from something flat and forgettable. A few short pulses in the food processor — or some satisfying work with a mortar and pestle — brings everything together into a coarse, nutty crumble with real texture and bite. 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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