Turmeric Free Egyptian Dukkah
This nutty, aromatic 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 combination of toasted hazelnuts, sesame seeds, coriander, and cumin creates a deeply savory, warmly spiced crumble with real texture and complexity. For anyone navigating a low-inflammation or sensitivity-focused diet, store-bought spice blends can be a minefield, since many commercial versions sneak in golden-hued additives or blended seasoning mixes that aren't always clearly labeled. This recipe keeps things clean and completely transparent — every ingredient is whole, identifiable, and free from the yellow spice that so often shows up uninvited in Middle Eastern-inspired blends. Toasting each component separately in a dry skillet is the move that makes this recipe sing, coaxing out deep, nutty aromas before everything comes together in a quick pulse of the food processor. Keep a jar on the counter and you'll find yourself reaching for it constantly.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!