Pistachio Dukkah
Dukkah is an Egyptian and Middle Eastern condiment consisting of a mixture of seeds, nuts, and spices, toasted and ground together into one perfect mix. Dukkah is derived from the Arabic word “to pound,” because it was originally made with mortar and pestle, and the texture is never supposed to be too fine; it’s meant to be crumbly, rough, and crunchy. Sprinkle it over salads, grilled vegetables, grilled seafood and dips such as hummus. This recipe calls for pistachios, but hazelnuts, almonds, peanuts, or cashews can be substituted.
Preheat the oven or your grill to 300°F. Evenly spread out the pistachios, cumin, coriander and sesame seeds on a small baking sheet or cast iron pan. Toast, stirring several times, for about 7-10 minutes or until the sesame is golden brown and the spices are fragrant. Transfer the mixture to a large plate and let cool completely.
Transfer everything to a small food processor. Pulse for about 15-30 seconds or until the mix is coarsely ground, but not yet fine. You want the texture of rough sand. Add the mix to a bowl or jar and add the salt and cayenne. Mix or shake to combine. Taste, and add more salt as needed. Store this in an air-tight container in a cool, dry place for up to 2 weeks.
Grilled Watermelon Halloumi Skewers
Grilling imparts a smoky depth to the classic combination of salty, tangy halloumi and juicy, sweet watermelon, creating an irresistible appetizer perfect for summer barbecues. Originating from Cyprus, halloumi is a semi-hard cheese, traditionally made with sheep and/or goat's milk. Its distinctively firm texture allows it to retain its shape when cooked, making it exceptionally well-suited for the grill.
Prepare the grill for direct grilling over a medium-hot fire, about 400 to 450°F. A charcoal fire is recommended.
Whisk together the zest, juice, honey and basil in a small bowl until the honey is dissolved. Set aside.
On each skewer, alternately thread 5 pieces of watermelon and 3 pieces of halloumi. Spritz or brush the assembled skewers with olive oil. Season with a bit of ground black pepper.
Grill the skewers for 2 to 3 minutes per side, turning the skewers until the melon and the cheese are golden brown and caramelized. Remove skewers to a platter, drizzle with the dressing and sprinkle with some of the dukkah.
