Citric Acid Free Dukkah

This 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 meat, even a soft-boiled egg. The toasty, nutty crunch comes entirely from hazelnuts, sesame seeds, and whole spices dry-roasted in your oven and skillet, which means there's no citric acid hiding anywhere in the mix. That matters more than you'd think, since many store-bought spice blends and seasoning mixes sneak in citric acid as a preservative or flavor enhancer. Here, every ingredient is straightforward and easy to verify. The key to getting the texture right is restraint with the food processor — short pulses keep it coarse and sandy rather than turning it into a paste, and that rough, uneven crumb is exactly what makes dukkah so satisfying to eat. Coriander and cumin bring warmth and depth, the black pepper adds a gentle bite, and the optional dried thyme nudges it in a slightly herby direction if you're feeling it. A jar of this on your counter is genuinely one of the most useful things you can make.

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