Seared Halloumi With Peanut Dukkah And Honey Recipes
PEANUT DUKKAH
This is one of my favorite dukkahs. I like it with vegetables and with pita, and on its own as a snack.
Provided by Martha Rose Shulman
Categories easy, quick, appetizer
Time 10m
Yield About 1 1/4 cups
Number Of Ingredients 7
Steps:
- Chop the peanuts very fine. Mix with the toasted sesame seeds in a bowl. In a dry skillet, lightly toast the coriander seeds just until fragrant and immediately transfer to a spice mill and allow to cool. In the same skillet, toast the cumin seeds just until fragrant and transfer to the spice mill. Allow to cool. When the spices have cooled, grind and add to the nuts and sesame seeds. Add the nigella seeds, sumac and salt and mix together.
Nutrition Facts : @context http, Calories 178, UnsaturatedFat 12 grams, Carbohydrate 8 grams, Fat 15 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 77 milligrams, Sugar 1 gram
SEARED HALLOUMI WITH PEANUT DUKKAH AND HONEY
Salty, lacy-edged Halloumi covered in warm honey and sprinkled with nutty dukkah-what's not to love?
Categories Bon Appétit Vegetarian Cheese Seed Sesame Coriander Cumin Honey Appetizer Hors D'Oeuvre Dinner
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Toast peanuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool. Crush with a mortar and pestle or finely chop. Transfer to a medium bowl, add both sesame seeds, and toss well.
- Toast coriander seeds and cumin seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes; let cool. Coarsely grind in spice mill or with mortar and pestle and add to peanut mixture along with pepper; mix dukkah well.
- Cut each piece of Halloumi in half on a diagonal. Working with 1 piece at time, place Halloumi cut side down on a cutting board and slice lengthwise into triangular planks. (You should have 12 total.) Pat dry with paper towels.
- Heat oil in a large heavy skillet, preferably cast iron, over medium-high. Working in batches and adding more oil as needed, cook Halloumi until golden brown, about 2 minutes per side. Transfer to fresh paper towels to drain.
- Arrange on a platter; drizzle with honey and sprinkle with some dukkah.
- Do Ahead
- Dukkah can be made 2 weeks ahead. Store airtight at room temperature.
SEARED LEMON HALLOUMI
Very quick and simple idea for Halloumi. Serves very well with a herb salad or salad of bitter leaves such as radichio and rocket.
Provided by PinkCherryBlossom
Categories Cheese
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Cut the halloumi into 5mm slices and place in a dish or tray in a single layer.
- Mix lemon juice and honey and pour over the cheese.
- Turn the cheese slices to coat evenly and leave to marinate for at least 1 hour.
- Heat up a pan and when ready to serve the meal place the cheese in until golden brown, turn and pour in any remaining marinade.
- Serve immediately with your choice of salad.
Nutrition Facts : Calories 35.7, Sodium 0.6, Carbohydrate 10, Fiber 0.1, Sugar 9, Protein 0.1
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- Preheat oven to 350°. Toast peanuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool. Crush with a mortar and pestle or finely chop. Transfer to a medium bowl, add both sesame seeds, and toss well.
- Toast coriander seeds and cumin seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes; let cool. Coarsely grind in spice mill or with mortar and pestle and add to peanut mixture along with pepper; mix dukkah well.
- Cut each piece of Halloumi in half on a diagonal. Working with 1 piece at time, place Halloumi cut side down on a cutting board and slice lengthwise into triangular planks. (You should have 12 total.) Pat dry with paper towels.
- Heat oil in a large heavy skillet, preferably cast iron, over medium-high. Working in batches and adding more oil as needed, cook Halloumi until golden brown, about 2 minutes per side. Transfer to fresh paper towels to drain.
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