Pork Free 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 grain bowl. The base is toasted hazelnuts, sesame seeds, and whole spices like coriander and cumin, all pulsed together until they form a coarse, nutty crumble with serious depth. Every ingredient here is plant-based and naturally free from any pork-derived additives, so there's no label-scanning required — just honest, whole-food cooking from start to finish. The real magic is in the toasting: taking the time to coax each component in a dry skillet unlocks layers of warmth and aroma that a store-bought blend simply can't replicate. A mortar and pestle works beautifully if you want a more rustic, uneven texture with satisfying little pockets of whole sesame. Once you've made a jar, it keeps for weeks and turns even the most ordinary meal into something that feels intentional and special.
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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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