High Fructose Corn Syrup Free Egyptian Dukkah
This ancient 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 single ingredient here is whole and unprocessed, which means there's zero chance of sneaking in any unwanted sweeteners the way packaged spice blends and store-bought dips so often do. The magic is in the toasting: hazelnuts, coriander, cumin, and sesame seeds each get their moment in a dry skillet, coaxing out deep, nutty, aromatic layers that no shortcut can replicate. A quick pulse in the food processor — or a satisfying session with a mortar and pestle — brings it all together into a coarse, crumbly texture that clings beautifully to whatever you dip into it. The result is bold, earthy, and faintly smoky, with the sesame seeds adding a gentle richness and the peppercorns giving just enough heat. It keeps well in a jar on your counter for two weeks, making it an effortless pantry staple you'll reach for constantly.
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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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