Vegetarian 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, a soft-boiled egg, even plain yogurt. The process is all about layering toasted flavors: hazelnuts roasted until deeply golden, coriander and cumin seeds bloomed in a dry skillet, and sesame seeds brought to a nutty, fragrant finish before everything gets pulsed together into a coarse, sandy crumble. The key is restraint with the food processor — short, deliberate pulses keep the texture chunky and interesting rather than turning the whole thing into a paste. Every ingredient here is naturally plant-based, so there's nothing to swap or second-guess; it's straightforwardly meat- and dairy-free from start to finish. A pinch of dried thyme folded in at the end adds a subtle herbal note that makes the blend feel a little more complex without any extra effort. Stored in an airtight jar, it keeps well at room temperature for two weeks, which means you can make a batch on the weekend and reach for it all week long. It's the kind of condiment that makes simple food feel genuinely special.

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