Dukka (also spelled “dukkah”) is an Egyptian specialty that is blend of spices, roasted nuts and toasted sesame seeds. One way to serve it is to combine the blend with good olive oil and dip bread or grilled pita into it. When eating it this way, I like to include a good dollop of yogurt as well.
Dukka makes a crunchy coating for chicken or fish. It is delicious sprinkled over mixed green salads, but blanched green beans with dukka is a favorite.
Dukka Atop Green Beans
Yield: about 1 1/2 cups
2/3 cup sesame seeds
1/4 cup roasted, salted cashews
1/4 cup roasted pistachios, salted or unsalted
3 tablespoons ground coriander seeds
2 tablespoons ground cumin seeds
Optional: 1 teaspoon salt, or to taste, see cook’s notes
1/2 teaspoon freshly ground black pepper
1 pound fresh green beans, trimmed
1 1/2 tablespoons extra-virgin olive oil
Cook’s notes: If using salted nuts do not add salt. Most cashews in the marketplace are roasted. If you buy raw pistachios, roast them on a rimmed baking sheet in a 350-degree oven until lightly browned. Watch carefully because nuts burn easily. Cool nuts before using in this recipe. This mixture is delicious sprinkled on the kale salad (recipe included).
1. Toast sesame seeds. Place a rimmed plate or bowl next to stove. Place half of sesame seeds in medium-sized dry saucepan on medium heat. Toast until golden (lightly browned) using a spatula to stir constantly (a heatproof silicone spatula works well). Sesame seeds burn easily. Place seeds on plate and repeat process with remaining sesame seeds. Set aside to cool.
2. Place nuts in food processor. Pulse until nuts are chopped (some pieces will be fairly large, others ground into a powder). In a bowl, stir together the nuts, cooled sesame seeds, coriander, cumin, salt (if using) and pepper. Store in an airtight container. Best used within two weeks (it usually disappears in just a few days at my house).
3. To blanch green beans: Bring a large pot or Dutch oven 3/4 full with water to a boil on high heat. Add green beans and cook in boiling water until just barely tender, about 5 to 7 minutes (cooking times vary depending on size). Set colander in sink and drain beans.
4. Toss green beans with olive oil and then add dukka to taste and toss. If you prefer toss beans with oil and divide on small plates and then sprinkle with dukka.
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