Walnut Free Dukkah

This Egyptian spice-and-nut blend is one of those pantry staples that quietly transforms everything it touches — warm bread dipped in olive oil, roasted vegetables, grilled chicken, even a soft-boiled egg. The base here is hazelnuts, toasted until deeply golden and rubbed free of their papery skins, then blended with coriander, cumin, sesame seeds, and cracked black pepper into a coarse, fragrant mixture that's sandy rather than smooth. That texture is everything: short pulses in the food processor (or a mortar and pestle if you're feeling traditional) keep it chunky and interesting rather than turning it into a paste. Traditional dukkah recipes sometimes call for walnuts, but this version leans fully into hazelnuts, so you get all the richness and depth without any concern about walnut cross-contact. The toasting process is where the real magic happens — each ingredient gets its own moment in a dry skillet or oven, coaxing out layers of nuttiness and warmth before everything comes together. A pinch of flaky sea salt and optional dried thyme round it out beautifully. Make a jar on the weekend and you'll find yourself reaching for it all week long.

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