Halloumi Fatteh

This beautiful recipe comes from the Persiana Everyday cookbook. Last summer I tried so many recipes from this book . This photograph is one of those meals from that time . Served on a large platter on a warm evening in the garden it was just perfect. I’d say it’s more of a special occasion meal.  A weekend dinner party or lunch perhaps, served with some lovely salads and flatbreads . 

INGREDIENTS                                                                                          

Serves 4

250g block of halloumi cheese 

Vegetable oil 

250g minced beef

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon garlic granules 

2 tablespoons pomegranate molasses

handful of pomegranate seeds

handful of chopped fresh coriander 

sea salt and black pepper 

For the tahini yogurt 

150g Greek yogurt 

2 tablespoons tahini

1 garlic clove, minced

Juice of 1/2 lemon

Serve with Pitta bread or your choice of flatbread

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Method

Cut the halloumi into equal bite size chunks. 

Heat a frying pan over a medium-high heat and add a drizzle of vegetable oil.  Add the minced beef and start to break it up as finely as possible. Add the spices and garlic granules. Season with salt and pepper generously.  Cook until the meat has well browned and then set aside.

Heat another frying pan over a medium heat and pour about 1cm of Vegetable oil and bring to a gentle frying temperature. Line a plate with kitchen towel. Add the halloumi chunks and fry until golden brown on all sides.

Meanwhile, place a small saucepan over a gentle heat and add the tahini yogurt ingredients with a generous amount of salt and pepper and stir until well combined. If necessary add some Luke warm water to thin it down a bit, to the consistency of double cream. Warm through and remove from the heat.

Once the halloumi has cooked, drain on the kitchen towel.

To serve, arrange the halloumi on the platter first, then top with the minced beef,  followed by the tahini yogurt, pomegranate molasses and seeds and the coriander. 

Serve immediately with toasted pitta bread or your choice of flatbread.