Nutmeg Free Egyptian Dukkah
Dukkah is one of those condiments that quietly transforms everything it touches — crusty bread dipped in olive oil and dragged through this nutty, spiced blend is a snack that feels effortlessly sophisticated. The combination of toasted hazelnuts, sesame seeds, coriander, and cumin creates a coarse, fragrant crumble with serious depth, and the whole thing comes together in a single skillet and a food processor. For anyone navigating spice blends with care, this recipe is completely transparent — every ingredient is right there, no hidden warming spices or pre-mixed seasoning packets to second-guess. Toasting each component separately is the real secret here, coaxing out the full aroma of the coriander and cumin before they ever meet the hazelnuts. A mortar and pestle works just as well if you want a more rustic, uneven texture with a little extra character. Once you have a jar of this on the counter, you'll find yourself reaching for it on roasted vegetables, soft cheese, grilled meats, and honestly just about anything else. It keeps for up to two weeks at room temperature, so one batch goes a long way.
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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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