Honey 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, a soft-boiled egg, or even a simple grain bowl. The magic comes from toasting each component separately: hazelnuts until golden and nutty, coriander and cumin seeds until they deepen and bloom, sesame seeds until they pop and turn fragrant. That layered toasting process is what gives dukkah its complex, earthy warmth that no store-bought blend can quite replicate. Because the recipe is built entirely from whole nuts, seeds, and spices, there's nothing sweet hiding in the mix — no syrups, no glazes, no ambiguous additives to second-guess. The food processor method keeps things quick and easy, while the mortar-and-pestle route gives you a slightly more rustic, uneven crumble that's genuinely satisfying to make by hand. Either way, you're left with a coarse, aromatic blend that stores beautifully and makes even the simplest snack feel like 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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