Pregnancy Friendly Egyptian Dukkah
This fragrant Egyptian spice-and-nut blend is one of those pantry staples that quietly elevates everything it touches — crusty bread dipped in olive oil, roasted vegetables, scrambled eggs, or a simple grain bowl. During pregnancy, it can be genuinely hard to find store-bought spice blends you feel confident about, since many contain additives, preservatives, or vague "natural flavors" that give you pause. Making it from scratch means you know exactly what's going in the jar: raw hazelnuts, whole seeds, and nothing else you didn't put there yourself. The toasting process is where the magic happens — coaxing deep, nutty warmth out of coriander, cumin, and sesame before they're pulsed into a coarse, aromatic crumble. The texture is the whole point, so the recipe wisely calls for short pulses rather than blending it smooth, leaving you with something rustic and satisfying. A batch keeps for up to two weeks at room temperature or a full month in the fridge, so the effort you put in today pays off in easy, flavorful meals for weeks to come.
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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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