Читать книгу The Halloumi Cookbook - Heather Thomas - Страница 21

HALLOUMI FRIES WITH HARISSA YOGHURT

Halloumi fries have really taken off and become a ‘go to’ food. Quick and easy to prepare and cook, you can flavour them with Middle Eastern spices, such as za’atar, sumac and ras-el-hanout, or even cayenne and chilli if you want to give them some heat. You can serve them simply with yoghurt or chilli sauce or a variety of dips – tzatziki or tahini (see here and here), a spicy salsa or guacamole.

SERVES 4

PREP 10 MINUTES

COOK 6–8 MINUTES

340g (12oz) halloumi

60g (2oz/½ cup) plain (all-purpose) flour

2 tbsp za’atar

vegetable oil for shallow-frying

1 tsp sumac

1 tbsp pomegranate molasses

a small bunch of mint or coriander (cilantro), coarsely chopped

seeds of 1 pomegranate

HARISSA YOGHURT

150g (5oz/⅔ cup) 0% fat Greek yoghurt

2 tsp harissa

Make the harissa yoghurt: put the yoghurt in a small bowl and gently swirl in the harissa.

Cut the halloumi into fingers, about the size of fat potato chips. Sift the flour into a bowl and mix in the za’atar. Dip the halloumi fingers into the seasoned flour to coat them all over, shaking off any excess.

Add enough oil to cover the bottom of a large frying pan (skillet) and set over a medium to high heat. When it’s hot, fry the halloumi fingers in batches for about 3–4 minutes, turning them until crisp and golden brown on both sides. Remove with a slotted spoon and drain on kitchen paper (paper towels). Lightly dust with the sumac.

Arrange the halloumi fries on a serving plate. Drizzle the harissa yoghurt and pomegranate molasses over the top and sprinkle with the herbs and pomegranate seeds. Serve immediately while the fries are really hot and crisp.