Halloumi fatteh

Halloumi fatteh

Persiana Everyday by Sabrina Ghayour

The all-new collection of more than 100 crowd-pleasing recipes for everyday eating from Sabrina Ghayour,  the author of the award-winning, Sunday Times bestselling cookbook Persiana.

Designed to ensure maximum flavour with the greatest of ease—including no-cook, quick-prep, quick-cook and one-pot dishes, Persiana Everyday is full of generous, inviting and delicious recipes to cook again and again for family and friends.


Small Plates
Including My Muhammara; Fried feta parcels with honey; My flavour bomb beans on toast

Salads for All Seasons
Including Chicken & cucumber salad with pul biber & tahini lime dressing; Courgette, apple, peanut & feta salad with basil and pul biber; Jewelled tomato salad

Poultry & Meat
Including Bloody Mary spatchcocked chicken; Halloumi fatteh; Speedy lamb shawarma

Fish & Seafood
Including Fragrant roasted haddock; Spicy orange & harissa-glazed cod; Marmalade prawns with barberry, chilli & chive butter

Vegetable Love
Including Ash-e-Reshteh; Pomegranate & harissa roasted aubergine steak; Sticky tamarind, garlic & tomato green beans

Carbs of All Kinds
Including Super-quick smoky tomato couscous; Lazy Mantí; Tangy bulgur wheat bake with roasted onions

Something Sweet
Including Rhubarb, rose & pistachio trifle pots; Orange & dark chocolate rubble cake; Cardamom & mocha rice pudding

Persiana Everyday by Sabrina Ghayour is available at Amazon.com, Amazon.co.uk and Indigo.ca

Halloumi fatteh

I love marrying foods of different cultures. While halloumi is a Cypriot staple and fatteh is an Arab recipe, when two things are so incredibly delicious, I can’t resist the urge to bring them together—crispy, salty halloumi topped with spiced minced beef and tahini yogurt. Double the quantity if you are in a sharing mood and have some toasted pitta bread to hand to bring it all together and mop up every last bite.

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

Maldon sea salt flakes and freshly ground black pepper

pitta bread, to serve

For the tahini yogurt

150g Greek yogurt

2 tablespoons tahini

1 garlic clove, minced

juice of 1/2 lemon

Cut the block of halloumi in half lengthways so you have two long rectangular pieces. Cut each piece into 4 equal fingers, then cut each finger into 3 equal chunks.

Heat a frying pan over a medium-high heat and drizzle in a little vegetable oil. Add the minced beef and immediately break it up as finely as you can to prevent it cooking in clumps, adding the spices and garlic granules as you do so. Season generously with salt and pepper and cook until the meat is well browned, then set aside.

Heat another frying pan over a medium heat, pour in about 1cm vegetable oil and bring to a gentle frying temperature (add a breadcrumb: if it bubbles nicely without sizzling too much, the oil is hot enough). Line a plate with a double layer of kitchen paper. 

Add the halloumi to the hot oil and fry until a deep golden brown on all sides.

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

Once the halloumi is cooked, remove from the pan with a slotted spoon and transfer to the paper-lined plate to drain. 

To serve, arrange the halloumi on the plate first, then top with the minced beef, followed by the tahini yogurt, pomegranate molasses and seeds and the coriander. Serve immediately with toasted pitta breads. This needs no accompaniment.

Recipe reprinted with permission from Hachette Book Group. 

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