Wheat Free 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, grilled chicken, or even a soft-boiled egg. Every single ingredient here is naturally free of wheat, so there's no swapping, substituting, or label-squinting required. 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, warmly spiced aromas before everything comes together in a coarse, crumbly blend. A food processor makes quick work of it, but a mortar and pestle gives you that satisfying, rustic texture that feels truly handmade. The key is restraint — a few short pulses rather than a long blitz keeps it sandy and textured instead of turning into a paste. Stored in an airtight jar, a batch stays fresh on your counter for two weeks or in the fridge for a full month, ready to elevate whatever you're cooking on a whim.
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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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