Peanut Dukkah Recipes

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

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.

ROASTED DELICATA SQUASH WITH PEANUT, SESAME AND SQUASH SEED DUKKAH

Roasted Delicata Squash with Peanut, Sesame and Squash Seed Dukkah image

Steven Satterfield, an Atlanta chef with a deep love for green peanut oil, developed this recipe for a coming book on goobers from Short Stack Editions. Green peanuts are nothing more than raw peanuts. They have a fresh, vegetal flavor, and retain their greenness when cold-pressed into oil. Mr. Satterfield's spin on the Egyptian condiment called dukkah centers on peanuts and benne seeds (the preferred term in the South for sesame seeds), two regulars in many Southern kitchens. The spice and nut mixture brings life to delicata squash, whose tender skin doesn't need peeling. You can substitute olive oil for the green oil when roasting the squash, and the dukkah will keep in an airtight container in the pantry for a month. Pull it out to sprinkle over greens, meat, fish or grilled bread.

Provided by Kim Severson

Categories vegetables, appetizer

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

2 medium or 3 small delicata squash (about 2 1/2 pounds total)
2 teaspoons kosher salt
6 tablespoons green peanut oil
1/2 cup sesame seeds, toasted
1/2 cup plain, dry-roasted peanuts
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon freshly ground black pepper

Steps:

Heat oven to 350 degrees. Position racks in the upper and lower thirds of the oven.
Place the squash in a large bowl and rinse well, then rub vigorously with a kitchen towel to remove any traces of dirt in the crevices. Transfer to a cutting board and cut each squash in half crosswise, leaving the skin on. Place each half cut-side down, and carefully slice in half lengthwise. Scrape the seeds and surrounding flesh into a medium bowl and set aside.
Cut the squash quarters into 1/2-inch cubes. In a large bowl, toss the cubes with 1 teaspoon of the salt and 4 tablespoons of the peanut oil. Add the remaining peanut oil to the bowl of squash seeds and toss to coat.
Line two baking sheets with parchment paper or silicone mats. Arrange the squash cubes in a single layer on one of the sheets; on the other, arrange the squash seeds and press firmly into a single layer, making sure to mash the pockets of squash flesh as flat as possible. Place the cubed squash on the lower rack of oven, and the seeds on the upper rack. Start checking after about 20 minutes. but it can take up to a half-hour for the squash to become tender, the seeds to turn lightly brown and the surrounding flesh to dry. Remove both pans from oven and let cool.
In a food processor, combine the roasted squash seeds, sesame seeds, peanuts, coriander, cumin, black pepper and the remaining teaspoon of salt. Process until the mixture resembles coarse cornmeal. Transfer the dukkah to a small bowl. When ready to serve, reheat the squash until hot all the way through, 7 to 10 minutes. Toss the hot squash with 4 to 6 tablespoons of the dukkah and serve.

Nutrition Facts : @context http, Calories 324, UnsaturatedFat 21 grams, Carbohydrate 21 grams, Fat 26 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 429 milligrams, Sugar 1 gram

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