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    Seared Halloumi with Dukkah and Honey

    Dinner
    Side
    Snack
    Vegetarian
    ​

    8 servings

    porções

    -

    tempo total
    Começar a Cozinhar

    Ingredientes

    ¼ cup skinless raw peanuts

    2 Tbsp. toasted white sesame seeds

    1 Tbsp. black sesame seeds

    1 tsp. coriander seeds

    1 tsp. cumin seeds

    ½ tsp. finely ground black pepper

    2 8-oz. packages Halloumi cheese

    ¼ cup (or more) extra-virgin olive oil

    ¼ cup honey, warmed

    A spice mill or mortar and pestle

    Halloumi cheese can be found in Greek markets, natural foods and specialty foods stores, some supermarkets, and online.

    Instruções

    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.

    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.

    8 servings

    porções

    -

    tempo total
    Começar a Cozinhar

    Pronto para começar a cozinhar?

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    Ingredientes

    ¼ cup skinless raw peanuts

    2 Tbsp. toasted white sesame seeds

    1 Tbsp. black sesame seeds

    1 tsp. coriander seeds

    1 tsp. cumin seeds

    ½ tsp. finely ground black pepper

    2 8-oz. packages Halloumi cheese

    ¼ cup (or more) extra-virgin olive oil

    ¼ cup honey, warmed

    A spice mill or mortar and pestle

    Halloumi cheese can be found in Greek markets, natural foods and specialty foods stores, some supermarkets, and online.

    Instruções

    1

    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.

    2

    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.

    3

    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.

    4

    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.

    5

    Arrange on a platter; drizzle with honey and sprinkle with some dukkah.

    6

    Do Ahead: Dukkah can be made 2 weeks ahead. Store airtight at room temperature.