A crispy, golden appetizer Halloumi Fries—with a twist of zaatar, mint, and creamy yogurt.
Today I’m sharing one of my favorite quick appetizers: golden, crisp halloumi fries. Halloumi has always been a staple in our fridge, pan-fried for breakfast, tucked into pastries, or served with fried eggs and fresh tomatoes. But the first time I had it deep-fried into sticks? Game changer.
I still remember when my dad first deep-fried halloumi for me at home. It was so unbelievably good—gooey on the inside, crispy on the outside—and I’ve been hooked ever since.
A Quick Note on Halloumi
Halloumi is a semi-hard cheese traditionally made from sheep’s and goat’s milk. But here’s a confession: I don’t love the flavor of sheep or goat milk cheeses, so I always look for a cow’s milk version—it’s milder and just works better for my taste. If you’re like me, you’ll love it this way.
Inspired by the Flavor Combo, Not the Trend
I’d seen halloumi fries making the rounds online—crispy sticks of cheese with vibrant toppings—and I knew I had to try my own version. The concept reminded me a bit of chaat: fried, salty, tangy, and topped with fresh herbs and yogurt. You just can’t go wrong with that mix.
This recipe is my take—simple, satisfying, and centered around the cheese itself. I skip the chili element because while I love spice, I feel it overpowers the halloumi here. The zaatar, mint, yogurt, and pomegranate already bring plenty of flavor.
These fries are best served hot, but if you’re making them for a crowd, you can fry them ahead and reheat in the oven for a few minutes before serving. Just be sure to add the toppings right before they hit the table. They also make a great addition to a weekend brunch or mezze table.
If you’re into crispy, cheesy appetizers like this one, you’ll probably love my cheese sambousek. They’re deep-fried little pastries usually stuffed with Akkawi or Nabulsi, but halloumi works beautifully too.
Halloumi Fries
Ingredients
For the fries
- 1 package (250 g) halloumi cheese block
- ½ cup plain flour
- 1 tbsp zaatar blend
- 1 tsp sumac
- Oil for shallow frying
for the toppings
- 100 ml yoghurt
- 1 tsp zaatar blend
- 1 tbsp pomegranate molasses
- Fresh mint a handful, chopped
- Fresh thyme a handful
- 2 tbsp pomegranate seeds
Instructions
- Cut the halloumi block into 10 even sticks.
- In a shallow bowl, mix the flour with zaatar and sumac.
- Heat oil in a heavy-bottomed pan over medium heat.
- Coat the halloumi sticks well in the flour mixture.
- Fry the halloumi for about 5 minutes, turning occasionally, until golden and crisp.
- Remove and drain on kitchen paper.
- Arrange the fries on a platter.
- Mix yogurt with zaatar and drizzle over the fries.
- Add a drizzle of pomegranate molasses.
- Top with fresh mint, thyme, and pomegranate seeds.
- Serve hot and enjoy immediately!
