Ginger 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 meats, even a soft-boiled egg. The process is deeply satisfying: toasting whole hazelnuts until their skins crack and blister, rubbing them down in a kitchen towel, then coaxing coriander and cumin seeds into something warm and fragrant in a dry skillet. The result is a coarsely ground, sandy mixture with layers of nuttiness, earthiness, and just enough heat from the black peppercorns to keep things interesting. Many store-bought spice blends and seasoning mixes sneak in ginger as a background note, so making your own from scratch means you know exactly what's in the jar. Every ingredient here — hazelnuts, sesame, coriander, cumin, peppercorns, and optional thyme — is naturally free of it, no substitutions needed. The key is restraint with the food processor: a few short pulses give you that rustic, chunky texture that clings beautifully to food rather than disappearing into it. Once you have a jar on your counter, you'll find yourself reaching for it constantly.

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