Vegetarian 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 soft-boiled egg, even a simple grain bowl. The process is mostly about coaxing deep, toasty flavor out of each component: hazelnuts roasted until golden and rubbed free of their papery skins, coriander and cumin seeds bloomed in a dry skillet until they smell almost smoky, sesame seeds toasted until they just begin to pop. Each element is kept plant-based from start to finish, so there's no need to scrutinize labels or swap anything out. The food processor does the final work in short pulses, leaving you with that signature coarse, sandy crumble — rustic and textured, never a paste. A pinch of dried thyme is optional but adds a subtle herbal note that rounds out the warmth of the spices beautifully. Make a jar on the weekend and you'll find yourself reaching for it all week long.
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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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