{"id":128,"date":"2012-04-24T09:53:00","date_gmt":"2012-04-24T09:53:00","guid":{"rendered":"https:\/\/anjaschwerin.com\/food\/?p=128"},"modified":"2017-02-19T09:26:16","modified_gmt":"2017-02-19T09:26:16","slug":"dukkah-spiced-green-beans-and-mushrooms","status":"publish","type":"post","link":"https:\/\/anjaschwerin.com\/food\/04\/dukkah-spiced-green-beans-and-mushrooms\/","title":{"rendered":"Dukkah Spiced Green Beans and Mushrooms"},"content":{"rendered":"
\n
\"\"We really have been spoiled with good weather over the past few weeks here in Dubai.\u00a0 We were blessed with moderate temperatures (comparatively), clouds (don’t really get to see that many throughout the year), and rain (even rarer if that’s a word) more than once.<\/div>\n

However, I can feel my body slowly getting into summer mode. Hot soups and heavy meals have taken a back seat. Instead I could eat buckets full of vegetables either cooked or raw in salads. Now that can get boring after some time. The one and only way to avoid it (and to make boring vegetables taste great), is to spice them up. Not actually rocket science to figure that out, right?<\/p>\n

Dukkah is an Egyptian spice mix, made from nuts, seeds and spices. In order to increase flavor, they are roasted before blended in to a coarse-crumbly mixture. I made it once before and realized that almost everything can be spiced up with that: coat your chicken before grilling, sprinkle at over raw salads and cooked vegetables. Whatever seems a bit bland and can take a little crunch on top, heap on the Dukkah.<\/p>\n

For the past few days, I just grab whatever veggies I could find in the fridge, cooked them or made a salad out of it and sprinkled loads of Dukkah on top. One of my favorites has become green beans and mushrooms with Dukkah. The Dukkah goes especially well with the mushrooms and the green beans add more texture. A really good side dish. Or lunch if you eat a bucketful of it, like I like to do.
\n—————————————————————-<\/p>\n

DUKKAH SPICED GREEN BEANS AND MUSHROOMS<\/b><\/div>\n
<\/div>\n
Print Recipe<\/a><\/div>\n
<\/div>\n
4 cups green beans, ends trimmed<\/div>\n
<\/div>\n
1\/2 tablespoon butter<\/div>\n
4 garlic cloves, sliced<\/div>\n
2 cups mushroom, sliced<\/div>\n
salt to taste<\/div>\n
<\/div>\n
Dukkah<\/b><\/div>\n
1\/2 cup raw whole almonds<\/div>\n
1\/4 cup sesame seeds<\/div>\n
1 tablespoon cumin seeds<\/div>\n
1 tablespoon coriander seeds<\/div>\n
1\/2 tablespoon fennel seeds<\/div>\n
1\/2 teaspoon whole black peppercorns<\/div>\n
1\/2 teaspoon sea salt<\/div>\n
<\/div>\n
Serves 4-6<\/div>\n

—————————————————————-
\nSteam green beans for a few minutes, until tender but still with some crispness. Put into ice water for a few seconds to stop the cooking process. Drain and set aside.
\nIn a large pan, melt butter over medium heat. Cook sliced garlic for a minute before adding sliced mushrooms. Cook for a couple of minutes. Add green beans, heat through the vegetables. Season to taste. Transfer to serving dish and sprinkle with dukkah spice mixture. Serve immediately.<\/p>\n

Dukkah<\/b>
\nIn a dry pan over medium heat, roast almonds for about 5-7 minutes. Set aside.
\nIn the same pan, combine sesame, cumin, coriander, fennel and peppercorns. Roast over medium heat, shaking the pan regularly, until fragrant, about 3-4 minutes. Set aside.
\nIn a food processor, pulse the roasted almonds until roughly chopped. Then add sesame, spices and salt and pulse until finely chopped. Transfer to airtight container.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

We really have been spoiled with good weather over the past few weeks here in Dubai.\u00a0 We were blessed with moderate temperatures (comparatively), clouds (don’t really get to see that many throughout theRead More<\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":699,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[4,2,16,8],"tags":[],"class_list":["entry","author-Anja","post-128","post","type-post","status-publish","format-standard","has-post-thumbnail","category-gluten-free","category-grain-free","category-side-dish","category-vegetarian"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8TjFz-24","jetpack-related-posts":[{"id":291,"url":"https:\/\/anjaschwerin.com\/food\/11\/dukkah-spiced-pumpkin-salad\/","url_meta":{"origin":128,"position":0},"title":"Dukkah Spiced Pumpkin Salad","author":"Anja","date":"November 10, 2010","format":"image","excerpt":"Miracles happen, otherwise I have no explanation for this: How can it be that I only heard of Dukkah (an Egyptian spice mix) a few days back, when I have been living in the Middle East for more than 6 years?Dukkah is a combination of spices and finely chopped nuts.\u2026","rel":"","context":"In "salad"","block_context":{"text":"salad","link":"https:\/\/anjaschwerin.com\/food\/category\/salad\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/11\/DukkahPumpkinSalad.jpg?fit=1024%2C680&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/11\/DukkahPumpkinSalad.jpg?fit=1024%2C680&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/11\/DukkahPumpkinSalad.jpg?fit=1024%2C680&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/11\/DukkahPumpkinSalad.jpg?fit=1024%2C680&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":91,"url":"https:\/\/anjaschwerin.com\/food\/10\/autumn-favorites-2012\/","url_meta":{"origin":128,"position":1},"title":"Autumn Favorites 2012","author":"Anja","date":"October 24, 2012","format":false,"excerpt":"It's about time that I compiled a seasonal Favorite Recipe list - with autumnal fruit and vegetables, combined with a whole array of immune-strengthening spices, like turmeric and cumin, cinnamon and chili, to be well prepared for all the winter colds and flus that may come (and hopefully go without\u2026","rel":"","context":"In "favorites"","block_context":{"text":"favorites","link":"https:\/\/anjaschwerin.com\/food\/category\/favorites\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2012\/10\/Autumn-small.jpg?fit=595%2C842&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2012\/10\/Autumn-small.jpg?fit=595%2C842&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2012\/10\/Autumn-small.jpg?fit=595%2C842&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":119,"url":"https:\/\/anjaschwerin.com\/food\/06\/moroccan-spiced-roasted-mushrooms\/","url_meta":{"origin":128,"position":2},"title":"Moroccan Spiced Roasted Mushrooms","author":"Anja","date":"June 7, 2012","format":false,"excerpt":"Following a mostly grain free diet, requires a bigger refrigerator. I don't know yet how to sell this idea to my husband. The biggest obstacle is that there is no space for a bigger one in our open-plan kitchen. 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Turmeric is the most powerful spice to me. I'll try and sprinkle it into anything I can. 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In a week's time, we'll be home. As in previous years, after about three weeks, we start to looking forward to go home again. Even if it means to go back to scorching heat and humidity, as this is\u2026","rel":"","context":"In "gluten-free"","block_context":{"text":"gluten-free","link":"https:\/\/anjaschwerin.com\/food\/category\/gluten-free\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2012\/08\/VeggieCurry.jpg?fit=648%2C867&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2012\/08\/VeggieCurry.jpg?fit=648%2C867&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2012\/08\/VeggieCurry.jpg?fit=648%2C867&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":296,"url":"https:\/\/anjaschwerin.com\/food\/10\/cauliflower-with-mustard-seeds\/","url_meta":{"origin":128,"position":5},"title":"Cauliflower with Mustard Seeds","author":"Anja","date":"October 27, 2010","format":"image","excerpt":"\u00a0I had Indian food a few times last week as we had visitors from Europe who don't eat Indian food very often. Half (if not more) of Dubai's population is Indian, so you get delicious and authentic Indian food at almost every corner. 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