Ingredients

  • 3 cups vegetable oil for shallow frying
  • 2 blocks helloumi, cut into fat chips
  • 1 tbsp za'atar spice mixture
  • 2 tbsp pomegranate molasses (optional)
  • 1/2 cup pomegranate seeds (100g) (optional)
  • a handful fresh mint, chopped

Spice Mixture (Za'atar)

  • 1 tbsp fresh thyme, chopped
  • 1 tbsp sesame seeds, roasted
  • 1 tbsp ground sumac
  • 1/2 tbsp kosher or sea salt

Beetroot Dip Sauce

  • 1 1/2 cup beetroot, cooked (400 gr)
  • 1 tbsp extra virgin olive oil
  • 3 tbsp greek yogurt
  • 1 clove garlic, crushed
  • 1 pinch ground cumin
  • fresh mint to serve, chopped

1. Preperation

Add all the ingredients of beetroot dip in a food proccessor and make a lumpy beetroot consistency. Rinse the Halloumi with water, and then dry with a towel, cut the Halloumi into fat potato cips slices. Add flour and 1 tablespoon of za'atar spice mixture into a bowl and blend it well.

2. Method

For shallow fry add oil in a large pan. Tak the Halloumi sticks first dip into floury spice mixture and shake too much flour, fry them until to get golden brown.

3. Service

Take the fried Halloumi ia a serving tray, sprinkle fresh mint, pomegranate syrup and pomegranate seeds (as needed). Serve them hot with the cold beetroot dip sauce for a contrast.