Step 1.
Line a baking tray with greaseproof paper then cut your halloumi into thick sticks (approximately finger width and length), and place on the tray.
Step 2.
Get 3 bowls, crack your eggs into one and whisk. In the other 2 bowls weigh out 80g of semolina in each.
Step 3.
Dunk the cheese sticks into your egg mixture then roll in your semolina. Make sure the halloumi has an even coating.
Step 4.
Repeat for all cheese sticks then lay on your baking tray and leave in the fridge for 30 mins to chill.
Step 5.
Mix together your dusting dry ingredients - sumac, za’atar, and sesame seeds then set aside.
Step 6.
Next, mix together your yoghurt ingredients. Pomegranate seeds, the juice of your lemon and a scattering of mint.
Step 7.
In a wide and deep pan, get your oil frying. Pour in enough oil to cover your fries then test it’s ready by dropping in some eggy semolina mixture. If it goes golden and crispy, you’re ready.
Step 8.
Fry your coated halloumi in batches until golden and crisp, then drain on kitchen paper.
Step 9.
Finally, glaze your halloumi with a generous squeeze of honey and sprinkle your dusting mix over the top.
Step 10.
Dunk your fries into the yoghurt and it’s time to tuck in!
Flavour Rating
Exclusive to Mob+ members.
Would you make it again?
Exclusive to Mob+ members.
Sorry, you need to accept cookies from Spotify to view this content.
Notes
Throughout the dunking and coating, your semolina might get a bit messy. By weighing out two bowls you have a coating mixture to sub in if you need, for an even coating throughout.
Get In Touch
Have some recipe feedback? Spotted a bug? Let us know.
Get In Touch
Have some recipe feedback? Spotted a bug? Let us know.
Notes
Throughout the dunking and coating, your semolina might get a bit messy. By weighing out two bowls you have a coating mixture to sub in if you need, for an even coating throughout.
Step 1.
Line a baking tray with greaseproof paper then cut your halloumi into thick sticks (approximately finger width and length), and place on the tray.
Step 2.
Get 3 bowls, crack your eggs into one and whisk. In the other 2 bowls weigh out 80g of semolina in each.
Step 3.
Dunk the cheese sticks into your egg mixture then roll in your semolina. Make sure the halloumi has an even coating.
Step 4.
Repeat for all cheese sticks then lay on your baking tray and leave in the fridge for 30 mins to chill.
Step 5.
Mix together your dusting dry ingredients - sumac, za’atar, and sesame seeds then set aside.
Step 6.
Next, mix together your yoghurt ingredients. Pomegranate seeds, the juice of your lemon and a scattering of mint.
Step 7.
In a wide and deep pan, get your oil frying. Pour in enough oil to cover your fries then test it’s ready by dropping in some eggy semolina mixture. If it goes golden and crispy, you’re ready.
Step 8.
Fry your coated halloumi in batches until golden and crisp, then drain on kitchen paper.
Step 9.
Finally, glaze your halloumi with a generous squeeze of honey and sprinkle your dusting mix over the top.
Step 10.
Dunk your fries into the yoghurt and it’s time to tuck in!
Flavour Rating
Exclusive to Mob+ members.
Would you make it again?
Exclusive to Mob+ members.
