Paleo Egyptian Dukkah
This ancient Egyptian spice-and-nut blend is one of those pantry staples that quietly transforms everything it touches — dipping, crusting, sprinkling — and it happens to be a natural fit for grain-free and legume-free eating without any substitutions required. Every ingredient here is exactly what it sounds like: raw hazelnuts, whole seeds, and a pinch of sea salt, nothing hidden or processed. The magic is in the toasting — each component gets its own turn in a dry skillet, coaxing out deep, nutty, aromatic layers that you simply cannot get from a pre-made blend. A few pulses in the food processor (or some satisfying work with a mortar and pestle) brings it all together into a coarse, crumbly mixture with real texture and complexity. Serve it alongside olive oil for dipping vegetables or meat, press it onto a piece of fish before roasting, or scatter it over a salad for a crunchy, spiced finish. It keeps for up to two weeks at room temperature and a full month in the fridge, 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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