Dukkah

This Egyptian spice and nut blend is the Mediterranean breakfast hero you didn't know you needed—nutty, warm, and utterly transformative when sprinkled over soft bread dipped in olive oil or scattered across creamy labneh and eggs.

Ingredients:

• 1/2 cup roasted hazelnuts or almonds
• 1/4 cup sesame seeds
• 2 tablespoons coriander seeds
• 1 tablespoon cumin seeds
• 1 teaspoon black peppercorns
• 1/2 teaspoon salt
• Pinch of dried thyme or marjoram

Method:

1. Toast the coriander seeds, cumin seeds, and peppercorns in a dry skillet over medium heat for 1-2 minutes, stirring constantly, until fragrant.
2. Add the sesame seeds and toast for another minute.
3. Remove from heat and let cool slightly.
4. Roughly chop the roasted nuts and combine with the toasted spices.
5. Pulse everything together in a food processor until coarse and chunky—not fine powder.
6. Stir in salt and dried herbs, then transfer to a jar.

Full recipe at RecipeTin Eats →

Chef's tip: Make a double batch and gift it to friends—it keeps for weeks in an airtight jar, and turning simple bread and olive oil into something gourmet never gets old.