Egyptian magic dust that turns any taco into something extraordinary. This aromatic blend of toasted nuts, seeds, and warm spices adds layers of crunch and complexity that make people stop mid-bite and wonder what the hell just happened to their taste buds.←Back to Taco Finish Recipes
0.5 cup hazelnuts
3 tbsp sesame seeds
2 tbsp coriander seeds
1 tsp cumin seeds
1 tsp dried thyme
0.5 tsp kosher salt
0.25 tsp black pepper, freshly ground
Toast the hazelnuts in a dry skillet over medium heat for 3-4 minutes until fragrant and golden.
Remove nuts and toast sesame seeds for 1-2 minutes until golden, then set aside.
Toast coriander and cumin seeds for 30-60 seconds until aromatic—don't let them burn.
Toast the dried thyme for 15-20 seconds just to awaken it, then remove from heat.
Let everything cool completely, then pulse all toasted ingredients in a food processor until coarsely ground—think chunky breadcrumb texture.
Stir in salt and black pepper, then store in an airtight container.
Sprinkle generously over finished tacos for that final flourish of Egyptian excellence.
Chef's Notes
Toast everything separately since nuts, seeds, and spices have different timing. Hazelnuts take longest, then coriander and cumin seeds, then sesame seeds which burn if you look away for even a moment. Grind coarsely in a mortar and pestle or pulse briefly in a food processor; you want texture, not powder. Find pre-made dukkah at Middle Eastern groceries, Whole Foods, or specialty spice shops like Penzeys and The Spice House. Store in an airtight container; it keeps for weeks but loses aromatic punch over time. Beyond tacos, dip bread in olive oil then dukkah, scatter over hummus, roasted vegetables, or eggs, or use as a crust for fish or lamb. The name comes from the Arabic word for 'to pound,' which describes the preparation method. The Taco Scrolls describe dukkah as 'Egyptian fairy dust,' which undersells its actual 3,000-year history but captures its magical effect.
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