Mediterranean Diet Friendly Egyptian Dukkah
This fragrant nut-and-spice blend is one of those pantry staples that quietly transforms everything it touches — crusty bread dipped in olive oil and dragged through a pile of this is genuinely one of life's great simple pleasures. The combination of toasted hazelnuts, sesame seeds, coriander, and cumin creates a coarse, crumbly texture with deep, warm flavor that's earthy and aromatic all at once. It's a natural fit for a plant-forward eating style built around whole ingredients, healthy fats, and bold spices — no processed shortcuts, just real food toasted in a skillet. The technique is straightforward: dry-toast each component separately to coax out maximum flavor, then pulse everything in a food processor until you hit that perfect rough, sandy crumble. Resist the urge to over-process — the uneven texture is exactly what makes it so satisfying to eat. Beyond bread, it's brilliant scattered over roasted vegetables, stirred into yogurt, or used as a crust for fish or chicken. Make a jar on the weekend and you'll find yourself reaching for it all week long.
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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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