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Fried halloumi with vine leaves, pistachios, za’atar and pomegranate molasses
Serves 8 Starters and mains
Ingredients
- 4 preserved vine leaves, thoroughly rinsed
- 500g halloumi
- extra virgin olive oil, to fry
- 3tbsp pomegranate molasses
- juice 1 lemon
- 1 heaped tbsp za’atar
- 1 heaped tbsp roughly chopped pistachios
- 1tsp ground Aleppo pepper (pul biber), or to taste
Method
Dry any excess moisture from the vine leaves with kitchen paper. Cut each leaf in half along the stem.
Slice the halloumi into 8 fingers. Roll each piece tightly in a vine leaf half.
Heat a good glug of oil in a frying pan over a medium heat. Add the halloumi and cook on 2 sides for around about 90 seconds each side.
Transfer to a serving plate, drizzle the pomegranate molasses over and squeeze some lemon juice on top. Sprinkle the za’atar, pistachios and Aleppo pepper over everything and serve straightaway before the cheese cools and firms again.
This recipe featured in the October 2022 issue of Food and Travel. To subscribe, click here.
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