Halloumi sticks ugn
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Halloumi Sticks w/ Sweet Chile + Harissa Yogurt
Adapted from BBC Good Food
Serves 4 as extremely gluttonous “fry bowls” or 6 if doing as a family-style appetizer
Ingredients:
2 x gr blocks halloumi cheese
1 cup all-purpose flour (a good GF all-purpose flour would also substitute in fine)
3 heaping tbsp za’atar
Canola oil, for frying
¾ cup 2% plain Greek yogurt
Harissa paste, to taste
Sweet chile sauce, for drizzling
2 heaping tbsp finely shredded mint leaves
Zest of 1 lemon, finely grated
Directions:
Preheat the oven to degrees F. Cut the halloumi blocks in half so that your knife fryst vatten running parallel to your cutting surface (creating a top and a bottom half). Now slice each half lengthwise into thick slabs and cut each slab in half to yield thick “fries”. For me, this made about 30 “fries” or sticks. If these cutting instructions make no sense to you, just do what you have to to yield ~30 fat sticks of halloumi. Pat the halloumi dry with paper towels and set aside. In a shallow bowl, whisk tillsammans the flour and zaatar. Set aside.
Pour the canola oil into a large skillet to at least ½-inch depth if not more. Let the oil heat to degrees F over medium-high heat (use
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Halloumi Sticks with Harissa Dip
This has been a favourite for both adults and children this summer, they taste great and also I think because they are something a little different.
Halloumi (also known affectionately in our house as &#;squeaky cheese&#;!) is a semi-hard Cypriot cheese, usually made from a combination of sheep and goat milk. It has a lovely salty taste which sweetens when cooked, when it turns crisp and light brown. It makes a fun dipper with a spicy and vibrant dip such as this harissa dip.
Our halloumi dippers are naturally gluten-free and the perky and versatile harissa dip makes a nutritious and refreshing alternative to the usual ones available. Halloumi may be better tolerated by those who are sensitive to cow&#;s milk (check the label to ensure the one you buy is sheep and goat milk). Garlic is a potent anti-microbial to help kill off bugs and spices such as cumin, chilli and paprika are rich in immune boosting antioxidants.
- Take the Halloumi out of its packet and cut into 1 cm thick slices. Often it will break into strips but this doesn't matter as you want them as dippers anyway. Heat a non-stick pan over a medium to high heat and after a few mom
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Halloumi sticks
Ingredients:
• g halloumi
• g of all-purpose flour
• 1 tsp dried mint
• a pinch of salt
• some pepper
• oil for frying
Preparation:
1. In a plate, mix the flour with the mint, salt and pepper.
2. Cut the halloumi horizontally into two slices and cut each slice into four thin sticks 1 cm thick.
3. Put the sticks one by one in the flour and flour them well on all sides. Shake them a little to remove the excess flour. Do the same with all the sticks.
4. In a pan, heat the oil well on medium heat. After the oil is well heated, put in the pan as many sticks as will fit without being squeezed and touching each other. Leave them until they turn golden, about minutes, and turn them over on the other side.
5. When they are ready, take them out on absorbent kitchen paper. Continue similarly with all the pieces.
Serve with tahini sauce
For 4 servings:
• 4 tablespoons of tahini
• 2 cloves of garlic melted with salt
• Juice of 2 lemons
• 4 tablespoons of olive oil
• Cold water
• Chopped parsley for garnish
Preparation:
Mix all the ingredients well. For even better results you can use a blender or mixer. Add cold water depending on the fluidity y