Anti Inflammatory Egyptian 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 simple bowl of hummus. The combination of toasted hazelnuts, coriander, cumin, sesame seeds, and black pepper creates a deeply aromatic, coarsely textured condiment that's as satisfying to make as it is to eat. Each of those core ingredients brings genuine anti-inflammatory credentials to the table, from the polyphenol-rich hazelnuts to the cumin and coriander that have been celebrated in traditional medicine for centuries. Toasting everything in a dry skillet before blending is the move that unlocks the full depth of flavor — it's a small extra step that makes a huge difference. The food processor does the heavy lifting at the end, but a mortar and pestle works beautifully if you want a more rustic, uneven crumble with real character. A batch makes eight generous servings and keeps for up to a month in the fridge, so you can spend one relaxed afternoon in the kitchen and reap the rewards for weeks. Store-bought spice blends often sneak in fillers, anti-caking agents, or seed oils you didn't ask for — making your own means you know exactly what's in the jar.

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