Vegan 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, a simple grain bowl, or even a soft-boiled egg. Every ingredient here is completely plant-based by nature, so there's no swapping or substituting required; it just works. The magic is in the toasting: hazelnuts, coriander, cumin, and sesame seeds each get their own moment in a dry skillet, coaxing out deep, nutty, aromatic layers that a store-bought spice blend simply can't replicate. Pulsing everything in a food processor (or working it with a mortar and pestle for a more hands-on experience) gives you that signature coarse, crumbly texture — somewhere between a dry rub and a chunky seasoning — rather than a smooth paste. The optional dried thyme adds a subtle herbal note that plays beautifully against the warm spices. Once you have a jar of this on the counter, 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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