Macadamia 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 and dragged through a bowl of this stuff is genuinely hard to stop eating. The base is toasted hazelnuts, sesame seeds, and whole spices like coriander, cumin, and black peppercorns, all pulsed together into a coarse, fragrant crumble that's earthy, nutty, and deeply aromatic. Toasting each component separately in a dry skillet is the move that makes the flavor sing, coaxing out oils and complexity you simply can't get from pre-ground spices. The food processor does the final work in seconds, though a mortar and pestle gives you that satisfying rustic texture if you want to go old-school. Store-bought spice blends can be a minefield when you're avoiding certain tree nuts, since shared equipment and mixed-nut blends are common — making this from scratch with a short, clean ingredient list puts you fully in control. A batch keeps for weeks in a jar on your counter, ready to sprinkle over roasted vegetables, eggs, or grilled meats whenever the mood strikes.
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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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