Pecan Free Egyptian Dukkah
Egyptian dukkah is one of those condiments that sounds exotic but comes together with a handful of pantry-friendly ingredients and a dry skillet. The blend of toasted hazelnuts, sesame seeds, coriander, cumin, and black pepper creates a coarse, fragrant crumble that's earthy, nutty, and just a little smoky — the kind of thing you'll want to put on absolutely everything. Traditionally served alongside olive oil and crusty bread for dipping, it's equally brilliant scattered over roasted vegetables, eggs, or a simple salad. Because the recipe relies entirely on hazelnuts rather than tree nuts like pecans, it's a genuinely safe and satisfying option for anyone navigating that particular allergy concern — no substitutions needed, no compromises on flavor. The toasting process is where the magic really happens: each ingredient gets its own moment in the skillet, coaxing out deep, complex aromas before everything comes together in the food processor. A few short pulses are all it takes to land on that signature coarse, sandy texture — resist the urge to over-process, because the rustic crumble is the whole point. Make a jar on the weekend and you'll find yourself reaching for it all week long.
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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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