Lupin 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, grilled chicken, or even a soft-boiled egg. The process is all about coaxing deep, toasty flavor from each component: hazelnuts rubbed of their papery skins, coriander and cumin seeds bloomed in a dry skillet until they smell almost smoky, and sesame seeds toasted until they just begin to pop. A quick pulse in the food processor brings everything together into a coarse, crumbly mixture with real texture and complexity. For anyone navigating lupin sensitivities, this recipe is naturally safe — every ingredient is straightforward and easy to verify, with no flour blends or spice mixes that might sneak in legume-derived additives. Store-bought dukkah blends can be a gamble when it comes to undisclosed fillers, so making your own batch at home puts you fully in control. A jar of this keeps for weeks and makes even the simplest weeknight meal 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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