Gut Friendly Egyptian Dukkah
This ancient Egyptian spice-and-nut blend is one of those condiments that quietly transforms everything it touches — dipping bread into olive oil and then into a pile of this stuff is genuinely one of life's simple pleasures. Every ingredient here is whole, minimally processed, and naturally easy on the digestive system, which makes it a smart staple to keep on hand. Hazelnuts, sesame seeds, and whole spices like coriander and cumin are all known for being gentle and nourishing, and toasting them from scratch means there are zero hidden additives or fillers to worry about. The process of dry-toasting each component separately coaxes out deep, layered flavor — warm, nutty, faintly earthy, with just enough heat from the black pepper to keep things interesting. Pulsing everything in a food processor (or working it with a mortar and pestle if you want a more hands-on experience) gives you that signature coarse, crumbly texture that clings beautifully to food rather than disappearing into it. A small jar of this in your fridge or on your counter means you're always one dip away from turning a simple snack or meal into something special.
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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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