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Green Beans with Dukkah

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 flavor out there.
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Servings 4

Ingredients
  

  • ¼ cup hazelnuts
  • ½ teaspoon whole fennel seeds
  • 1 teaspoon whole cumin seeds
  • 1 teaspoon whole black or green peppercorns
  • 1 tablespoons whole coriander seeds
  • 2 teaspoons white or black sesame seeds
  • ¼ teaspoon salt
  • ⅛ teaspoon ground cayenne pepper optional
  • 2 pounds green beans trimmed
  • 1 teaspoon hazelnut oil optional

Instructions
 

  • Preheat oven to 325°F. In nongreased baking dish, roast hazelnuts for 20 minutes.
  • 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.
  • 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.
  • Steam green beans for 5 to 7 minutes, until tender-crisp. Serve topped with dukkah and a drizzle of hazelnut oil, if desired.
  • Enjoy!