Rice 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, grilled chicken, even a soft-boiled egg. The base is toasted hazelnuts, sesame seeds, and whole spices like coriander, cumin, and black peppercorns, all pulsed together into a coarse, nutty crumble with serious depth. Toasting each component separately in a dry skillet is the move that makes the flavors bloom before they ever meet in the food processor. The result is earthy, warm, and just a little smoky — nothing like the dusty pre-ground spice blends you find on store shelves. Because it's built entirely from whole nuts, seeds, and spices, it fits naturally into a grain-free and rice-free lifestyle without any substitutions or workarounds. A mortar and pestle works just as well if you want a more rustic, hand-crafted texture with even more character. Make a jar on the weekend and you'll find yourself reaching for it all week long.
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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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