Rye Free Egyptian Dukkah

Total time25 min

Prep time10 min

Cook time10 min

This fragrant Egyptian spice-and-nut blend is one of those condiments that quietly transforms everything it touches — crusty bread dipped in olive oil, roasted vegetables, grilled chicken, or 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 of flavor. Because it's built entirely from whole nuts, seeds, and spices, there's no grain or flour in sight, making it a naturally safe choice for anyone avoiding rye and other gluten-containing grains. Toasting each component separately in a dry skillet is the move here — it coaxes out the essential oils and gives the finished blend that warm, almost smoky complexity you'd expect from a good Egyptian table. The food processor does the heavy lifting at the end, but the key is restraint: short pulses keep the texture pleasantly rough and sandy rather than turning it into a paste. A pinch of dried thyme is optional but adds a subtle herbal note that plays beautifully against the earthiness of the cumin and coriander. Make a jar on the weekend and you'll find yourself reaching for it all week long.

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Ingredients

8 servings

1 cup raw hazelnuts
½ cup sesame seeds
3 tbsp coriander seeds
2 tbsp cumin seeds
McCormick Gourmet Organic Cumin Seed - 1.37 Oz McCormick Cumin Seed - 0.95 Oz Morton & Bassett Cumin Seed Frontier Co-Op Cumin Seed Whole Dewhiskered - 1.87 oz Badia Cumin Seed
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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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