Citrus 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 base is toasted hazelnuts, sesame seeds, coriander, cumin, and black pepper, all ground together into a coarse, sandy mixture that delivers warmth and crunch in every pinch. Many store-bought spice blends sneak in citrus zest or dried lemon as a brightening agent, so making your own from scratch is the cleanest way to keep things completely free of that ingredient. The process is mostly hands-off — a quick oven toast for the hazelnuts, a few minutes in a dry skillet for the seeds and spices, and a short pulse in the food processor to bring it all together. The key is restraint: you want a rough, uneven crumble, not a smooth paste, so those short bursts in the processor really matter. A pinch of dried thyme is optional but adds a subtle herbal note that rounds out the earthiness beautifully. Once made, it keeps in an airtight jar for weeks, so one batch goes a long, satisfying way.

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