Walnut Free Egyptian Dukkah
Dukkah is one of those condiments that sounds exotic but comes together with pantry staples and a single skillet. This Egyptian spice-and-nut blend layers toasted hazelnuts with coriander, cumin, sesame seeds, and black pepper into a coarse, fragrant crumble that's impossible to stop snacking on. The whole process is about coaxing maximum flavor through careful dry-toasting — each component gets its own moment in the pan so nothing tastes raw or flat. A few quick pulses in the food processor (or some satisfying work with a mortar and pestle) brings it all together into a rustic, nutty texture that clings beautifully to bread dipped in olive oil. Many store-bought dukkah blends sneak in walnuts as a filler, so making your own means you know exactly what's in the jar. Serve it as a dip station centerpiece, sprinkle it over roasted vegetables, or spoon it onto soft cheese — it genuinely elevates almost anything it touches. A batch keeps for weeks, so the effort pays off long after the skillet is washed.
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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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