Oats 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, even a simple soft-boiled egg. The base is toasted hazelnuts, sesame seeds, and whole spices like coriander, cumin, and black peppercorns, all pulsed together into a coarse, nutty crumble with serious depth. Every ingredient here is naturally grain-free, so there's no need to scrutinize labels or worry about hidden fillers that sometimes sneak into store-bought spice blends. The real magic is in the toasting — taking a few extra minutes to coax each component in a dry skillet before combining them builds a layered, smoky warmth that you simply can't get from pre-ground spices. A food processor makes quick work of the final texture, but a mortar and pestle gives you that satisfying, rustic crumble if you prefer to do it by hand. A small jar of this keeps on the counter for two weeks, ready to elevate snacks and meals with almost zero effort. Once you have a batch in the kitchen, you'll find yourself reaching for it constantly.
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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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