Nut-Free Traditional Dukkah

Transform your meals with this irresistible Nut-Free Traditional Dukkah, a delightful twist on the classic Middle Eastern condiment. Bursting with toasted sesame and sunflower seeds, aromatic coriander, cumin, and fennel, and spiced with a hint of paprika and cinnamon, this nut-free version is perfect for those with allergies or simply seeking a lighter alternative. Quick to prepare in just 15 minutes, this dukkah delivers bold, earthy flavors and a satisfying crunch. Use it as a dip with crusty bread and olive oil, sprinkle it over roasted veggies, or add it to salmon and chicken for an elevated flavor explosion. With its robust taste and incredible versatility, this nut-free dukkah will become a pantry staple in no time!

Nutriscore Rating: 58/100

Prep Time:5 mins

Cook Time:10 mins

Total Time:15 mins

Servings: 10

Ingredients

• 4 tablespoons Sesame seeds
• 2 tablespoons Coriander seeds
• 2 tablespoons Cumin seeds
• 1 tablespoon Fennel seeds
• 5 tablespoons Sunflower seeds
• 1 teaspoon Ground paprika
• 0.25 teaspoons Ground cinnamon
• 0.5 teaspoons Ground black pepper
• 0.5 teaspoons Salt

Directions

Step 1

Heat a dry skillet over medium heat.

Step 2

Add the sesame seeds to the skillet and toast them, stirring frequently, for 2-3 minutes or until fragrant and golden. Transfer the toasted sesame seeds to a small bowl and set aside.

Step 3

In the same skillet, toast the coriander seeds over medium heat, stirring often, for 2 minutes. Add the cumin seeds and fennel seeds, and continue to toast for another 2 minutes until the seeds are fragrant. Transfer the toasted seeds to a separate small bowl to cool.

Step 4

Next, add the sunflower seeds to the skillet and toast them for 3-4 minutes until they are lightly golden, stirring frequently. Remove from the skillet and allow them to cool completely.

Step 5

Once the toasted seeds have cooled, place the coriander, cumin, and fennel seeds in a mortar and pestle or spice grinder. Crush or grind them to a coarse texture (do not overgrind; some texture should remain).

Step 6

In a mixing bowl, combine the ground coriander, cumin, and fennel with the toasted sesame seeds, toasted sunflower seeds, ground paprika, ground cinnamon, ground black pepper, and salt. Stir until everything is evenly distributed.

Step 7

Store the dukkah in an airtight container for up to 2 weeks at room temperature or up to 1 month in the refrigerator.

Step 8

Serve as a dip with bread and olive oil or use as a seasoning for your favorite dishes.

Nutrition Facts

Serving size	(123.0g)

Amount per serving	% Daily Value*
Calories	608.8

Total Fat 50.0g	0%
Saturated Fat 5.8g	0%
Polyunsaturated Fat 23.0g
Cholesterol 0mg	0%
Sodium 1243.3mg	0%
Total Carbohydrate 36.3g	0%
Dietary Fiber 20.4g	0%
Total Sugars 2.1g
Protein 21.6g	0%

Vitamin D 0IU	0%
Calcium 411.8mg	0%
Iron 20.0mg	0%
Potassium 1120.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.0%

Protein: 12.7%

Carbs: 21.3%