Mustard 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 blister, rubbing them down to reveal the golden nut beneath, then coaxing coriander, cumin, and sesame seeds into fragrant, toasty life in a dry skillet. A few short pulses in the food processor (or some elbow grease with a mortar and pestle) bring it all together into a coarse, sandy mixture that's meant to have texture and personality — not a smooth paste. For anyone navigating mustard sensitivities, this blend is a genuine find, since so many spice mixes and condiment-adjacent seasonings sneak in mustard seed or mustard powder as a filler or flavor booster. Every ingredient here is straightforward and easy to verify, so you can season with confidence. A pinch of dried thyme is optional but adds a subtle herbal note that makes the whole jar feel a little more complex. It keeps beautifully for weeks, meaning one batch goes a long way.

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