Nightshade 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, a soft-boiled egg, or even a simple grain bowl. The magic is in the toasting: hazelnuts, coriander, cumin, and sesame seeds are each coaxed in a dry skillet until golden and deeply aromatic before being pulsed into a coarse, crumbly blend that's all texture and warmth. For anyone navigating a nightshade-free kitchen, this recipe is a genuine find, since so many spice blends and condiments sneak in paprika, chili, or cayenne — none of which appear here. Every ingredient is straightforward and easy to verify, so there's no guesswork about what's in the jar. The mortar-and-pestle method is a satisfying option if you want a slightly chunkier, more rustic result, while the food processor keeps things quick on a busy weeknight. A batch stores beautifully for weeks, meaning you can make it once and reach for it constantly. It's the kind of recipe that feels both ancient and immediately useful.
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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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