Saturday 16 May 2020


If you do one thing this weekend make these out of this world halloumi fries.

I mean let's be honest, halloumi is bloody tasty as it is but wow the flavour combo of tossing the crispy fried strips of halloumi, fresh out of the frying pan, in cumin and topping them with pomegranate molasses, fresh pomegranate seeds, torn mint leaves and a yogurt spiced with ras el hanout (a readily available North African spice mix - I got mine at Waitrose) makes this dish something quite special and even better you can rustle it up in a matter of minutes!

Most organic and middle eastern / Turkish supermarkets will stock the molasses and I do think they are worth seeking out, the rich sweetness of the molasses working a treat with salty goodness of the halloumi. Whether you have this as starter or as part of a mezze lineup, these fries are so, so good and will change your halloumi game forever!

  • Vegetable oil for frying
  • Halloumi 2 blocks, cut into fat chips
  • Sumac 1 tsp
  • Ras el hanout 1 tsp
  • Natural yoghurt 100ml
  • Pomegranate molasses 2 tbsp
  • Pomegranate seeds 100g
  • Mint a handful, chopped

  • Heat a shallow pool of oil in a large frying pan. 
  • Pat the halloumi dry before adding to the pan and cook, turning until golden brown on all sides.
  • Tip into a bowl, add the sumac and toss.
  • Mix the ras el hanout with the yogurt and season with salt.
  • Put the fries on a platter, drizzle over the yogurt and pomegranate molasses then sprinkle with pomegranate seeds and mint. 
  • Eat immediately.

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