Low Iodine Egyptian Dukkah

Total time25 min

Prep time10 min

Cook time10 min

This fragrant Egyptian spice-and-nut blend is one of those pantry staples that quietly transforms everything it touches — crusty bread dipped in olive oil, roasted vegetables, a simple piece of grilled chicken, or even a soft-boiled egg. The combination of toasted hazelnuts, sesame seeds, coriander, and cumin creates a coarse, nutty crumble with warm, earthy depth that's genuinely hard to stop reaching into. For anyone navigating a low-iodine approach, this recipe is a natural fit: every ingredient here — whole nuts, whole spices, seeds, and a pinch of flaky sea salt — falls cleanly within what's typically permitted, with no seafood, dairy, or iodized salt in sight. The key is using flaky sea salt rather than standard table salt, which is exactly what this recipe calls for. Toasting each component separately in a dry skillet is the move that makes the flavor pop, coaxing out the oils in the hazelnuts and blooming the spices before everything gets pulsed together into that signature sandy, crunchy texture. A mortar and pestle works just as well if you want more control over the final grind. Make a jar on the weekend and you'll have a versatile, flavor-packed condiment ready to go for weeks.

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Ingredients

8 servings

1 cup raw hazelnuts
½ cup sesame seeds
3 tbsp coriander seeds
2 tbsp cumin seeds
McCormick Gourmet Organic Cumin Seed - 1.37 Oz McCormick Cumin Seed - 0.95 Oz Morton & Bassett Cumin Seed Frontier Co-Op Cumin Seed Whole Dewhiskered - 1.87 oz Badia Cumin Seed
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1 tsp black peppercorns
1 tsp flaky sea salt
Chef's tip
Fine salt won't give the same crunchy finish - use a smaller pinch and sprinkle just before serving.
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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