Red Meat Allergy Friendly 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, soft-boiled eggs, or even a simple bowl of hummus. The base is hazelnuts toasted until deeply golden, then tumbled with coriander, cumin, sesame seeds, and black pepper for a coarse, fragrant mixture that's equal parts nutty, earthy, and warm. Because it's built entirely from whole seeds, nuts, and salt, it's naturally free from any animal proteins that can trigger red meat sensitivities, making it a genuinely worry-free condiment to keep on hand. The key is restraint in the food processor — short pulses keep the texture sandy and chunky rather than turning it into a paste, which is what gives dukkah its signature rustic bite. A batch stores for weeks in an airtight jar, so you can make it once and reach for it constantly. It's the kind of recipe that looks impressive but asks almost nothing of you.

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