Nitrate & Nitrite 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, a soft-boiled egg, or even a simple grain bowl. The whole recipe is built from scratch using raw nuts, whole seeds, and a handful of pantry spices, which means you know exactly what's in every pinch. That matters more than it might seem, because many store-bought spice blends and seasoning mixes sneak in preservatives and curing agents that people avoiding nitrates and nitrites need to watch for. Here, every ingredient is clean and whole: hazelnuts, sesame seeds, coriander, cumin, black peppercorns, and salt. The process is mostly just toasting and pulsing, but the layered, nutty aroma that builds in your skillet is genuinely rewarding. A mortar and pestle gives you a more rustic, hand-crafted texture if you prefer to skip the food processor entirely. Once it's jarred up, you'll find yourself reaching for it constantly — it keeps well and makes even the simplest meals feel a little special.
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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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