Turkey Free Egyptian Dukkah
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, a soft-boiled egg, or even a simple grain bowl. The base is toasted hazelnuts, sesame seeds, and whole spices like coriander and cumin, all pulsed together into a coarse, nutty crumble that's deeply aromatic without being overpowering. Toasting each component separately in a dry skillet is the move here — it coaxes out layers of flavor that pre-ground spices simply can't deliver. The whole process is plant-based from start to finish, so there's no need to swap or substitute a single thing to keep it completely free of poultry. A food processor makes quick work of the final blend, though a mortar and pestle gives you a more rustic, handmade texture that feels especially satisfying. Once you have a jar of this on the counter, you'll find yourself reaching for it constantly — it keeps well at room temperature for two weeks, or even longer in the fridge.
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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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