Salty, lacy-edged Halloumi covered in warm honey and sprinkled with nutty dukkah—what’s not to love?
can be found in Greek markets, natural foods and specialty foods stores, some supermarkets, and online.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. 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.Dukkah can be made 2 weeks ahead. Store airtight at room temperature.
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