Mushroom 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 simple soft-boiled egg. The base is toasted hazelnuts, sesame seeds, coriander, cumin, and black pepper, all pulsed together into a coarse, nutty crumble that carries serious depth without a single complicated step. Toasting each component separately in a dry skillet is the real secret here, coaxing out the oils and building layers of warmth and aroma before anything hits the food processor. For anyone navigating a mushroom-free lifestyle, store-bought spice blends and seasoning mixes can be a minefield — some contain dried mushroom powder or umami boosters that don't always make it onto the front label. This recipe keeps everything clean and straightforward, so you know exactly what's in the jar. The mortar-and-pestle method is a lovely option if you want even more control over the texture and a slightly more rustic, hand-crafted result. Make a batch 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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