Red Meat Allergy Friendly Egyptian Dukkah
This fragrant Egyptian condiment is built entirely from toasted nuts, seeds, and warm spices — making it a naturally brilliant choice for anyone navigating a red meat allergy. There's no hidden animal protein lurking here, just hazelnuts, sesame, coriander, cumin, and black pepper coaxed into something deeply aromatic and satisfying. The magic is in the toasting: each ingredient hits the dry skillet separately, developing layers of nutty, earthy flavor that you simply can't get from a store-bought blend. You pulse everything in a food processor just until it resembles coarse, crumbly sand — that rough texture is the whole point, giving you something to dip bread into or scatter over roasted vegetables with real intention. It comes together with minimal equipment and keeps in a jar for weeks, so you can reach for it whenever you need a bold, fuss-free flavor boost. Serve it the traditional way with good olive oil and crusty bread, and it's the kind of thing guests will ask about before the meal even starts.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!