Preparation time: 10 minutes
Cooking time: 10 minutes
Serves 6
Adapted from BBC Good Food – Sophie Godwin
These crisp, golden Buffalloumi fries are coated in fragrant za’atar and served with a spicy rose harissa yogurt, making perfect party food or a standout sharing dish.
Ingredients
For the spicy yogurt dip
170g pot Greek yogurt
1 lemon, zested, plus wedges to serve
1 tbsp rose harissa
For the Buffalloumi fries
3 tbsp za’atar, plus extra for sprinkling
75g plain flour
2 × 250g blocks Buffalloumi, cut into fries
oil, for frying
To finish
handful of fresh mint, chopped or picked
Method
- Mix the Greek yogurt with the lemon zest and a pinch of seasoning. Gently swirl through the rose harissa so you have pockets of heat and cool. Set aside.
- On a plate, mix the za’atar with the flour. Roll the Buffalloumi fries in the mixture until evenly coated.
- Heat the oil in a shallow, heavy-based pan to 180°C, or until a cube of bread browns in about 20 seconds. Working in batches, carefully lower the Buffalloumi into the oil and fry for about 2 minutes until crisp and golden. Drain on kitchen paper.
- Sprinkle the fries with extra za’atar and fresh mint. Serve hot with lemon wedges and the spicy yogurt dip.
Nutrition (per serving) (for halloumi)
Energy: 406 kcal
Fat: 29g
Saturates: 16g
Carbohydrates: 13g
Sugars: 3g
Fibre: 1g
Protein: 23g
Salt: 2.7g