Xanthan Gum Free Egyptian Dukkah
This fragrant Egyptian spice-and-nut blend is one of those condiments that quietly transforms everything it touches — crusty bread dipped in olive oil, roasted vegetables, grilled meats, or even a soft-boiled egg. The ingredient list is beautifully straightforward: hazelnuts, sesame seeds, whole spices, salt, and a little dried thyme if you like. Every single one of those components is naturally free of any gums or stabilizers, so there's nothing to second-guess or swap out. The real magic happens in the dry skillet, where toasting coaxes deep, nutty warmth out of the coriander, cumin, and sesame before everything gets pulsed into a coarse, aromatic crumble. The key is restraint in the food processor — you're going for rough, sandy texture, not a smooth paste, so short pulses are your best friend. A mortar and pestle works just as well if you want a more hands-on, old-school approach. Once it's jarred up, you'll have a versatile pantry staple ready to elevate snacks and meals for weeks.
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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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