Shellfish 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 combination of toasted hazelnuts, sesame seeds, coriander, and cumin creates a coarse, crumbly texture that's nutty, earthy, and just a little peppery in the best possible way. Each ingredient gets individually toasted in a dry skillet, which is the real secret here — that extra step coaxes out deep, layered flavor that no store-bought blend can match. Because this is a pure pantry blend of nuts, seeds, and spices, there's zero concern about hidden seafood ingredients or shared processing with shellfish — what you see is exactly what you get. The food processor method keeps things quick, but if you want a more rustic, uneven crumble with real character, the mortar and pestle approach is genuinely worth the extra few minutes. A batch keeps for up to two weeks at room temperature or a full month in the fridge, so you can make it once and enjoy it all month long. It's the kind of recipe that sounds impressive but asks almost nothing of you.
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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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