Macadamia Free Dukkah

This Egyptian-inspired 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 base here is toasted hazelnuts, layered with coriander, cumin, sesame seeds, and black pepper for a coarse, fragrant mixture that's earthy, nutty, and just a little smoky from the dry-toasting process. Each ingredient gets individually toasted to coax out its full depth before everything comes together in the food processor, so the flavor payoff is genuinely worth the few extra minutes. The key is restraint with the pulsing — you're going for a sandy, chunky crumb, not a smooth paste, and that rustic texture is exactly what makes it so satisfying to eat. Many store-bought versions or restaurant blends sneak in macadamia nuts or mixed nut bases, so making your own from scratch means you know precisely what's in the jar. It keeps beautifully at room temperature for up to two weeks, making it an easy make-ahead condiment that earns its counter space every single day.

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