Mustard 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 combination of toasted hazelnuts, sesame seeds, coriander, and cumin creates a coarse, crumbly texture with layers of warmth and nuttiness that store-bought blends rarely capture. Because the whole recipe is built around whole spices, seeds, and nuts toasted in a dry skillet, there's nothing hidden to worry about — no pre-mixed spice packets, no fillers, no sneaky additions that could introduce unwanted allergens. Toasting each component separately is the real secret here: it coaxes out the natural oils and deepens the flavor in a way that makes the finished blend taste genuinely complex. A few short pulses in the food processor (or some satisfying work with a mortar and pestle) brings it all together into that signature rough, sandy crumble — resist the urge to over-process, because the uneven texture is exactly what makes it so good. It keeps well in a jar on your counter for up to two weeks, so you can make a batch on the weekend and reach 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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