These fries have a light, crisp outer shell with a lovely soft centre. Garnished with yoghurt, tangy pomegranate molasses, mint and chilli, they’re a modern, delicious take on regular fries.
INGREDIENTS
2 x 200-gram blocks haloumi, cut into fat fingers
1-2 eggs, lightly beaten
dukkah for sprinkling
vegetable oil for cooking
To serve
thick plain yoghurt
pomegranate molasses
fresh mint
1 long red chilli, finely chopped
METHOD
Thoroughly pat the haloumi dry with kitchen towels.
Holding the haloumi by the ends, dip in the egg, letting the excess drip off.
Sprinkle the dukkah on a large plate. Add the haloumi fingers and turn to coat – don’t try to get them totally covered; bare patches are fine.
Heat a good film of oil in a large sauté pan over a medium-low heat. Add the haloumi and cook until golden on both sides. Drain on kitchen towels.
To serve: Put the fries on a serving platter and top with yoghurt, a drizzle of pomegranate molasses then the mint and chilli. Serve immediately while hot. Makes about 16
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latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.