This Persian blend of Cypriot Halloumi and the Arab recipe of Fatteh is an inspired idea of Sabrina Ghayour published in her book: “Persiana Everyday”.
So delicious and so inspiring.The balance of flavours and textures are just so wonderful, and so easy to make.
INGREDIENTS Serves 4
250 gr halloumi
Vegetable oil
250 gr ground beef
1 teaspoon cumin powder
1 teaspoon paprika powder
1 teaspoon garlic granules
2 tablespoons pomegranate molasses
A handful of pomegranate seeds
A handful of chopped coriander
Salt flakes and freshly ground black pepper
For the tahini yogurt
150 gr Greek yogurt
2 tablespoons tahini
1 clove garlic, finely chopped
Juice of half a lemon
METHOD
Halve the halloumi lengthwise, creating two long, rectangular pieces. Cut each piece into 4 equal strips, and each strip into 3 equal cubes.
Heat a dash of vegetable oil in a skillet over medium heat. Add the ground beef , immediately break it up into small pieces, and sprinkle with the cumin , paprika , garlic granules , and a generous amount of salt and pepper . Set aside.
Heat another frying pan over medium heat, pour a 1cm layer of vegetable oil into the pan, and heat to 170°C . Add a piece of bread: if it bubbles but doesn’t sizzle too much, the oil is hot enough. Line a plate with a double layer of paper towels.
Add the halloumi to the hot oil and fry on all sides until golden brown.
Remove the fried halloumi from the pan with a slotted spoon and let it drain on a plate lined with kitchen paper.
Meanwhile, place a small saucepan over low heat, add the tahini yogurt ingredients, season generously with salt and pepper , and stir well. If necessary, add a little lukewarm water to thin the yogurt slightly. Let it warm up and then remove from the heat.
First, place the halloumi on a plate and then spoon the ground beef on top, followed by the tahini yogurt , pomegranate molasses , pomegranate seeds , and cilantro . Serve immediately with the pita bread .
Original Recipe Sabrina Ghayour: “Persiana Everyday”.
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