Pistachio Free Egyptian Dukkah
Egyptian dukkah is one of those condiments that quietly transforms everything it touches — crusty bread dipped in olive oil and dragged through this coarse, fragrant blend is a snack that feels both ancient and completely addictive. The base here is toasted hazelnuts, sesame seeds, coriander, cumin, and black pepper, all pulsed together into a rough, crumbly texture that's earthy, nutty, and warmly spiced. Many store-bought versions of dukkah include pistachios as a filler nut, so making it from scratch is genuinely the safest and most satisfying route for anyone avoiding them. Every ingredient in this recipe is straightforward and easy to verify, which means you get full control without sacrificing any of the bold, toasty flavor that makes dukkah so special. The technique is simple — dry-toasting each component separately coaxes out maximum aroma before a quick pulse in the food processor brings it all together. Keep a jar on the counter and you'll find yourself reaching for it on eggs, roasted vegetables, grilled chicken, or just good bread with a puddle of olive oil. It stores beautifully for weeks, so one batch goes a very 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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