Pescatarian Egyptian Dukkah
This fragrant Egyptian spice-and-nut blend is one of those pantry staples that quietly transforms everything it touches — crusty bread dipped in olive oil, roasted vegetables, a soft-boiled egg, or even a simple piece of grilled fish. The magic is in the toasting: hazelnuts, coriander, cumin, and sesame seeds are each coaxed in a dry skillet until golden and deeply aromatic before being pulsed into a coarse, sandy crumble that's full of texture and warmth. That layered toasting process is what separates a truly great dukkah from a flat, dusty one, and the instructions here walk you through exactly when to pull each ingredient off the heat. Since every component is plant-based or seed-derived, this is naturally a great fit for anyone eating around meat while still wanting bold, satisfying flavor. Store-bought versions can be hit-or-miss and often go stale fast, but a homemade batch sealed in an airtight jar stays fresh for weeks. The optional dried thyme adds a subtle herbal note that rounds out the nuttiness beautifully without overpowering the spices. Keep a jar on your 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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