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bread with dukkah

Smoky, Seedy Nut-Free Dukkah

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5 from 3 reviews


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.

Serve with good olive oil and good bread.


  • 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.

  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Condiment
  • Method: Stovetop
  • Cuisine: Middle Eastern