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Dukkah spice blend Recipe

Egyptian · Condiment · 18 min total

A fragrant Egyptian nut and spice blend perfect for dipping bread in olive oil or sprinkling over roasted vegetables and salads.

Ingredients

• 1/2 cup hazelnuts
• 1/4 cup sesame seeds
• 2 tablespoons coriander seeds
• 1 tablespoon cumin seeds
• 1 teaspoon black peppercorns
• 1/2 teaspoon sea salt
• 1/4 teaspoon dried thyme

Instructions

1. Preheat oven to 350°F (175°C). Spread hazelnuts on a baking sheet and toast for 6-8 minutes until fragrant and skins begin to blister. Wrap in a clean kitchen towel and rub to remove most of the skins. Let cool.
2. In a dry skillet over medium heat, toast sesame seeds, coriander seeds, cumin seeds, and black peppercorns, stirring frequently, until fragrant, about 2-3 minutes. Be careful not to burn.
3. Transfer toasted spices to a plate to cool completely.
4. Place cooled hazelnuts in a food processor and pulse until coarsely ground. Add cooled spices, salt, and thyme. Pulse until mixture is a coarse, crumbly texture, not a paste.
5. Transfer to a jar and store in an airtight container.

Tips

• Store in a cool, dark place for up to 3 months.
• Serve with good quality olive oil and crusty bread for dipping.
• Sprinkle over roasted vegetables, grilled meats, or salads.
• Adjust salt to taste.

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