Subbing Middle Eastern dukkah for classic toasted almonds with your green beans is like taking your first international trip (or the first in a long time …) and (re)discovering that there’s a world of flavour out there. Dukkah is a blend of toasted nuts and spices that varies from region to region and home to home, so feel free to substitute pistachios (which you might already have for the glazed oyster mushrooms and caramelized parsnips), almonds, peanuts, Brazil nuts, walnuts, or sunflower seeds for some or all of the hazelnuts, and play with the type and amount of seeds. Dukkah also makes for a crunchy, nutty addition to the persimmon salad. You probably won’t mind that this recipe makes a little extra.
Don’t blend your nuts!
If you’re using a blender to chop the seeds, you’ll be tempted to use it to crush the hazelnuts, too, but don’t! The blender will grind the nuts to a meal instead of coarse pieces, making for a much less fun texture.
Green Beans with Dukkah
Ingredients
- 1/4 cup (60 mL) hazelnuts
- 1/2 tsp (2 mL) whole fennel seeds
- 1 tsp (5 mL) whole cumin seeds
- 1 tsp (5 mL) whole black or green peppercorns
- 1 Tbsp (15 mL) whole coriander seeds
- 2 tsp (10 mL) white or black sesame seeds
- 1/4 tsp (1 mL) salt
- 1/8 tsp (0.5 mL) ground cayenne pepper (optional)
- 2 lbs (900 g) green beans, trimmed
- 1 tsp (5 mL) hazelnut oil (optional)
Nutrition
Per serving:
- calories80
- protein3 g
- total fat4 g
- sat. fat0 g
- total carbohydrates10 g
- sugars2 g
- fibre5 g
- sodium105 mg
Directions
01
Preheat oven to 325 F (160 C). In nongreased baking dish, roast hazelnuts for 20 minutes.
02
Heat medium skillet over medium-high. When hot, toast fennel seeds, cumin seeds, peppercorns, and coriander seeds for 45 seconds, stirring occasionally to prevent burning. Seeds should start to pop. Transfer to spice grinder, mortar and pestle, or directly to food processor or blender. In same skillet, toast sesame seeds, stirring every 10 seconds or so, until aromatic and, if using white sesame seeds, golden. Transfer immediately to medium bowl.
03
Grind, or pulse all seeds except sesame seeds several times in blender or food processor, until lightly crushed and aromatic. Transfer to medium bowl with sesame seeds. Rub hazelnuts between kitchen towels to remove some of skins if needed, then coarsely chop in food processor (not in blender), or by hand. Add to bowl with crushed seeds. Stir in salt and optional cayenne.
04
Steam green beans for 5 to 7 minutes, until tender-crisp. Serve topped with dukkah and a drizzle of hazelnut oil, if desired.
Amie Watson is a Montreal-based freelance writer, television contributor, and founder of the Fork That app. Her work has appeared in the Montreal Gazette, enRoute magazine, and The Globe and Mail.
