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Recipe: An Egyptian spice blend takes green beans to the next level

July 28, 2026

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 Greek yogurt as well. Dukka makes a crunchy coating for chicken or fish. It is delicious sprinkled over mixed green salads.

My favorite way to enjoy it is atop cooked green beans.

Dukka Topped Green Beans

Yield: About 1 1/2 cups

INGREDIENTS

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

For serving: 1 pound fresh green beans, trimmed, 1 tablespoon 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.

DIRECTIONS

1. Toast sesame seeds. Place a rimmed plate or bowl next to stove. Place half of sesame seeds in medium-sized dry skillet 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. For the green beans, bring a large pot of salted water to a full boil. Add beans and cook until tender crisp; cooking time varies according to thickness of beans. On my stove it takes a few minutes for the water to return to a boil after the beans are added, so they cook a total of 8 minutes for medium-sized green beans. Drain in colander and shake off excess water. Toss with 1 tablespoon oil. Divide beans into 4 to 6 servings and top with dukka.

Award-winning food writer Cathy Thomas has written three cookbooks, including “Melissa’s 50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.

Orange County Register

News Details

Recipe: An Egyptian spice blend takes green beans to the next level

Dukka Topped Green Beans

INGREDIENTS

DIRECTIONS

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