Fructose Free Egyptian Dukkah

This fragrant Egyptian spice-and-nut blend is one of those condiments that quietly transforms everything it touches — crusty bread dipped in olive oil, roasted vegetables, a soft-boiled egg, or even a simple grain bowl. The ingredient list is short and entirely whole-food: hazelnuts, sesame seeds, and a handful of warming spices that get toasted in a dry skillet until they smell absolutely incredible. For anyone managing fructose intolerance, this kind of recipe is a genuine find, because every single component is naturally free of fruit sugars and high-fructose pitfalls that sneak into so many store-bought spice blends and condiments. Toasting each element separately is the move that makes the flavor genuinely deep and complex rather than flat. The food processor does the final work in seconds, though a mortar and pestle gives you that beautifully uneven, rustic crumble that clings to food rather than falling off. A batch keeps for up to two weeks at room temperature or a full month in the fridge, so you make it once and reach for it constantly. It's the kind of pantry staple that makes eating feel a little more special without any extra effort.

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