MSG Free Egyptian Dukkah
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, grilled chicken, or even a soft-boiled egg. Every ingredient here is whole and unprocessed, which means you know exactly what's going in the jar and there's zero concern about hidden flavor enhancers sneaking into your food. The magic comes from toasting each component separately in a dry skillet, coaxing out deep, nutty, earthy aromas before everything gets pulsed together into a coarse, satisfying crumble. Hazelnuts bring richness, coriander and cumin add warmth and citrusy depth, and the sesame seeds tie it all together with a gentle roasted sweetness. The key is restraint at the food processor stage — a few short pulses keep the texture rustic and interesting rather than turning it into a paste. Once it's done, it keeps beautifully in an airtight jar, ready to elevate a weeknight meal or impress guests at a moment's notice.
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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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