Harissa Fried Halloumi Panini Recipes

HALLOUMI FRIES

Halloumi fries image

Crisp and slightly salty shallow-fried halloumi fries make perfect party food. Great with a sprinkling of za'atar and a spicy yogurt for dipping

Provided by Sophie Godwin - Cookery writer

Time 20m

Number Of Ingredients 8

Ingredients

170g pot Greek yogurt
1 lemon, zested, then cut into wedges for squeezing
1 tbsp rose harissa
3 tbsp za'atar, plus extra for sprinkling
75g plain flour
2 x 250g blocks halloumi, cut into fries
oil, for frying
handful mint, leaves torn

Steps:

Mix the yogurt with the lemon zest and some seasoning, then swirl through the harissa so that you have pockets of hot and cool in the dip.
On a plate, stir the za'atar into the flour, then roll the halloumi in the mixture so that it's evenly coated. Heat the oil in a shallow, heavy-bottomed pan or casserole dish until 180C on a cooking thermometer, or a piece of bread browns in 20 secs. Working in batches, carefully lower the halloumi into the oil and cook for 2 mins until crisp and golden, then drain on kitchen paper.
Sprinkle over the mint and za'atar, and serve with the lemon wedges and the spicy yogurt for dipping.

Nutrition Facts : Calories 406 calories, Fat 29 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 2.7 milligram of sodium

HARISSA FRIED HALLOUMI PANINI

Harissa Fried Halloumi Panini image

Upgrade your grilled cheese with Halloumi. Then add the heat with North African harissa. You could also grill these on an indoor grill pan over medium heat.

Provided by Juliana Hale

Categories Panini

Time 45m

Yield 4

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil, divided
1 medium yellow bell pepper, chopped
1 red onion, cut into thin wedges
2 tablespoons harissa sauce, or more to taste
8 (1/4 inch thick) slices eggplant
¼ teaspoon salt, divided
¼ teaspoon ground black pepper, divided
8 ounces halloumi cheese, cut into 8 slices
8 slices multigrain seeded sandwich bread
4 tablespoons softened butter

Steps:

Heat 1 tablespoon oil in a large skillet over medium heat. Add bell pepper and onion; cook until very tender, about 8 minutes. Transfer to a separate skillet. Stir in harissa sauce.
Brush both sides of eggplant slices with remaining 2 tablespoons oil. Sprinkle with 1/8 teaspoon each salt and black pepper. Add 1/2 of the eggplant slices to the skillet. Cook until browned and tender, about 3 minutes per side. Repeat with remaining slices; keep warm.
Sprinkle Halloumi with remaining 1/8 teaspoon each salt and black pepper. Add 1/2 of the Halloumi to the skillet and cook for 2 minutes per side. Repeat with remaining slices.
Layer eggplant slices, bell pepper mixture, and Halloumi on 4 bread slices. Top with remaining bread slices. Spread outsides of sandwiches with butter.
Transfer 2 sandwiches to the large skillet; cover sandwiches with a plate weighted with cans of food. Cook until heated through and toasted, about 2 minutes per side. Repeat with remaining sandwiches.

Nutrition Facts : Calories 557.9 calories, Carbohydrate 35.5 g, Cholesterol 73.1 mg, Fat 38.6 g, Fiber 8.4 g, Protein 20.9 g, SaturatedFat 17.7 g, Sodium 1113.5 mg, Sugar 7.9 g

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