Coconut 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 chicken, even a soft-boiled egg. The process is deeply satisfying: toasting whole hazelnuts until their skins crack and the kitchen fills with a warm, nutty aroma, then coaxing coriander and cumin seeds in a dry skillet until they turn fragrant and slightly darkened. Sesame seeds get the same treatment, adding a toasty richness that ties the whole blend together. A few short pulses in the food processor (or some elbow grease with a mortar and pestle) bring everything into a coarse, sandy crumble with just enough texture to make every bite interesting. Many store-bought spice blends and flavored seasonings sneak in coconut-derived ingredients or are processed on shared equipment, so making your own from scratch is the cleanest, most reliable route. Every ingredient here is straightforward — seeds, nuts, salt, and a whisper of dried thyme if you like — so there's no guesswork about what's actually in the jar. It keeps well at room temperature for two weeks or in the fridge for a full month, meaning one batch goes a very long way.

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