PCOS Friendly Egyptian Dukkah
This fragrant Egyptian spice-and-nut blend is one of those pantry staples that quietly transforms everything it touches — dip bread into olive oil, press it into the dukkah, and suddenly a snack feels like a whole experience. For anyone managing PCOS, this recipe is a genuinely smart addition to the rotation because it leans entirely on whole, minimally processed ingredients that support hormone balance and reduce inflammation. Hazelnuts bring healthy fats and vitamin E, sesame seeds offer lignans and minerals like zinc and magnesium, and the warming spices — coriander, cumin, black pepper — have long been recognized for their anti-inflammatory properties. There's no sugar, no refined flour, no seed oils, and no hidden additives to second-guess. The toasting process is where the magic happens: dry-skillet heat coaxes out deep, nutty aromas and builds layers of flavor that no store-bought blend can replicate. A mortar and pestle gives you a rustic, uneven crumble with real texture, while a food processor makes it effortless — either way, you end up with something genuinely special. Keep a jar on the counter and 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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