Use this recipe as a guide — there are countless ways to make dukkah, and this one, which is nutless, is untraditional. To add nuts, simply toast nuts (almonds, cashews, pistachios) as you would the seeds and coarsely crush or chop them.
- ¼ cup sesame seeds
- 3 tablespoons coriander seeds
- 2 tablespoons cumin seeds
- 1 teaspoon flaky sea salt, such as Maldon
- ¼ teaspoon sugar
- Pinch red pepper flakes
In a medium skillet over medium heat, toast the sesame seeds until they begin to lightly brown and begin to pop. Transfer them to a medium bowl. Add the coriander and cumin seeds to the skillet and toast in the same fashion—until they begin to brown and turn fragrant. Transfer the cumin and coriander seeds to a separate bowl. In a mortar and pestle or spice grinder, coarsely grind the cumin and coriander seeds — you may have to do this in batches. Transfer the crushed seeds to the bowl with the sesame seeds. Add the salt, sugar, and pepper flakes. Toss to combine. Taste. Adjust taste as desired.