HARISSA‑COATED HALLOUMI FRIES WITH SUMAC & LEMON YOGHURT

This dish combines crisp, deep‑fried halloumi with warm Middle Eastern spices and a fresh yoghurt dressing. The halloumi is coated in harissa and flour before frying, creating a crunchy exterior while retaining its firm texture. The dish is finished with sumac, herbs, and pomegranate for balance and contrast.
 

Ingredients

Serves 4 (as a sharing dish)

Halloumi fries

• 2 large halloumi blocks
• 3 tbsp harissa paste
• 60 g plain flour
• Vegetable oil, for deep frying

Yoghurt dressing

• 200 g natural yoghurt
• ¾ lemon, juiced
• ½ tsp ground sumac

To finish

• 1 tbsp pomegranate molasses, loosened with a little water
• 2 tbsp pomegranate seeds
• Fresh coriander leaves, roughly chopped
• Fresh mint leaves, roughly chopped
• Chilli seeds, optional
• A light dusting of ground sumac
   

Preparation Method

1. Cut each block of halloumi in half lengthways, then slice into thick chips.
2. Spread the harissa paste over the halloumi pieces until evenly coated. Place the flour in a bowl and lightly coat each piece.
3. Heat the vegetable oil in a deep‑fat fryer or heavy pan to 180°C. Fry the halloumi in batches for 3–4 minutes, until golden and crisp. Remove and drain briefly on kitchen paper.
4. In a bowl, combine the yoghurt, lemon juice, and sumac. Mix until smooth and set aside.
5. While still warm, lightly dust the fried halloumi with ground sumac and give a gentle shake to coat evenly.
6. Arrange the halloumi fries in a serving bowl or box. Drizzle lightly with the diluted pomegranate molasses. Sprinkle over pomegranate seeds and a small pinch of chilli seeds, if using.
7. Spoon the yoghurt dressing over or alongside the fries. Finish with fresh coriander and mint before serving.

Serving Suggestion

Serve immediately while hot and crisp. This dish works well as a street‑food‑style sharing plate.

Important Information

This recipe content is provided for informational purposes only and does not constitute nutritional or medical advice.