Seared Halloumi with Peanut Dukkah and Honey
Seared Halloumi with Peanut Dukkah and Honey is a flavorful Middle Eastern Middle Eastern Recipes dish prepared with quality ingredients. Preheat oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 350°F.
Toast peanuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes.
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.
Dukkah can be made 2 weeks ahead.
Store airtight at room temperature.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.