Salty, lacy-edged Halloumi covered in warm honey and sprinkled with nutty dukkah—what’s not to love? This recipe is from Maydan in Washington, DC, our No. 2 Best New Restaurant 2018.
Ingredients
8 servings
¼
2
1
1
1
½
2
¼
¼
Special Equipment
Ingredient Info
Preparation
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Step 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.
Step 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.
Step 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.
Step 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.
Step 5
Arrange on a platter; drizzle with honey and sprinkle with some dukkah.
Step 6
Do Ahead: Dukkah can be made 2 weeks ahead. Store airtight at room temperature.