Best 2 Peanut Dukkah Recipes

Peanut dukkah is an incredibly flavorful and versatile condiment that originates from Egypt. It is a combination of toasted nuts, seeds, and spices, traditionally made with peanuts, coriander, cumin, and sesame seeds. The nuts and seeds are roasted until fragrant, then combined with the spices and ground into a coarse powder. Dukkah can be used as a dip for bread or vegetables, a topping for salads or grilled meats, or even as a seasoning for pasta or rice. Its unique flavor profile makes it a great addition to any meal and can be tailored to suit individual tastes by adjusting the spices and nuts used.

Check out the recipes below so you can choose the best recipe for yourself!

SEARED HALLOUMI WITH PEANUT DUKKAH AND HONEY

Seared Halloumi with Peanut Dukkah and Honey image

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

Ingredients

1/4 cup skinless raw peanuts
2 Tbsp. toasted white sesame seeds
1 Tbsp. black sesame seeds
1 tsp. coriander seeds
1 tsp. cumin seeds
1/2 tsp. finely ground black pepper
2 (8-oz.) packages Halloumi cheese
1/4 cup (or more) extra-virgin olive oil
1/4 cup honey, warmed
Special Equipment:
A spice mill or mortar and pestle

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.

PEANUT DUKKAH

Peanut Dukkah image

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

Ingredients

1/2 cup lightly toasted unsalted peanuts
1/4 cup lightly toasted sesame seeds
2 tablespoons coriander seeds
1 tablespoon cumin seeds
2 teaspoons nigella seeds
1 teaspoon ground sumac
1/2 teaspoon kosher salt or coarse sea salt (or to taste)

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

Tips:

Choose the right peanuts: Use raw, untoasted peanuts for the most flavorful dukkah. Roasted peanuts can also be used, but they will have a less intense flavor.
Toast the peanuts: Toasting the peanuts brings out their flavor and makes them more crunchy. You can toast them in a pan over medium heat or in the oven at 350 degrees Fahrenheit for 10-12 minutes.
Use a variety of spices: The best dukkah recipes use a variety of spices to create a complex flavor. Common spices used in dukkah include cumin, coriander, paprika, and chili powder.
Adjust the spice level to your taste: Dukkah can be made as mild or as spicy as you like. If you like a spicy dukkah, add more chili powder or cayenne pepper. If you prefer a milder dukkah, omit the chili powder or cayenne pepper.
Store dukkah in an airtight container: Dukkah can be stored in an airtight container at room temperature for up to 2 weeks. It can also be stored in the refrigerator for up to 6 months.

Conclusion:

Dukkah is a delicious and versatile condiment that can be used in a variety of ways. It can be sprinkled on roasted vegetables, grilled meats, or fish. It can also be used as a dip for bread or crackers. Dukkah is also a great addition to salads and soups. With so many different ways to use it, dukkah is sure to become a staple in your kitchen.