Halloumi Fries with Dukkah, Yoghurt and Pomegranate Molasses

 

 

 

Recipe and photo by Dish Magazine

Using Alexandra’s Dukkah

 

 

Ingredients:
 
2 x 200g packets Halloumi, cut into fingers
1-2 eggs, lightly beaten
3-4 Tbsp Alexandra's Dukkah (any flavour will work well - if you want slightly spicy fries, use Piquant).
Vegetable oil for cooking
 
To Serve
Thick plain yoghurt (or coconut/almond yoghurt)
Pomegranate molasses
Fresh mint
1 long red chilli, finely chopped
 
 
 
Method:
  1. Dry the halloumi fingers with paper towels and dip them in the egg, letting the excess drip off

  2. Sprinkle the dukkah on a large plate, add the halloumi and turn to coat (bare patches are okay)

  3. Heat a layer of oil in a large sautè pan over a medium-low heat

  4. Add the halloumi and cook until golden on both sides. Drain on paper towels

  5. Place the fries on a serving platter and top with yoghurt, drizzle with pomegranate molasses then the mint and chilli. Serve immediately while hot and fresh.

 

 

Serves roughly 16 fingers

 

Recipe and photography by Dish Magazine: https://dish.co.nz/recipes/haloumi-dukkah-fries-yoghurt-and-pomegranate-molasses

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