Seed Oil Free Egyptian Dukkah
Dukkah is one of those condiments that makes everything it touches taste more interesting — nutty, warmly spiced, and just a little crunchy in the best possible way. This Egyptian blend is built entirely from whole, unprocessed ingredients: raw hazelnuts, sesame seeds, and a handful of aromatic spices toasted right in a dry skillet with no added oils whatsoever. That's actually the beauty of it — every layer of flavor comes from the dry-toasting process itself, coaxing out deep, roasted notes without a drop of canola, sunflower, or any other refined oil in sight. The result is a coarse, crumbly mixture that you can drag warm bread through, sprinkle over roasted vegetables, or press onto soft cheese for an effortless appetizer. Store-bought spice blends and seasoning mixes are notorious for sneaking in fillers or being processed on shared equipment with oil-coated ingredients, so making your own batch at home puts you fully in control. A food processor makes quick work of it, but a mortar and pestle gives you that rustic, hand-crafted texture that feels genuinely special. Keep a jar on the counter and you'll find yourself reaching for it constantly.
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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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