Feasts from the Middle East: Za’atar-Crusted Halloumi
New to Northern Soul: Tony Kitous, founder of Lebanese restaurant Comptoir Libanais, shares delicious recipes from his new cookbook Feasts from the Middle East.
When you’re putting together a big spread of dishes for a mezze, it’s good to have some that are simple to make but still full of flavour. This ticks the boxes. It is made by coating slices of halloumi in the spice blend za’atar (made from thyme, sesame seeds, sumac and salt), then baking until golden. And if you fancy garnishing them with a little extra something, dot each piece with rose petal jam.
250g block of halloumi
olive oil, for brushing
4–5 tbsp za’atar
a little rose petal jam, to serve
Pre-heat the oven to 220°C/200°C fan/gas mark 7.
Cut the halloumi into 12 slices. This can be tricky, so try cutting the block through the middle first, then cut each half into six slices.
Brush each slice with olive oil. Scatter the za’atar over a plate and press the slices in it until they’re all covered.
Spread them out on a lightly oiled baking sheet and bake for 8 minutes.
Serve with a little rosepetal jam on each slice.
Feasts from the Middle East is published by HQ and is now available to buy.
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