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Recipe of the Week: Ras el Hanout Halloumi with Barberry Bulgar

Ras el Hanout Halloumi with Barberry Bulgar

This exotic Iranian inspired dish was our vegetarian customer’s favourite last week. If you didn’t order it but fancy giving it a go, you can cook it at home with this recipe.

Halloumi is a salty, rubbery cheese that comes from Cyprus. It’s so moreish and flavoursome that it’s been nicknamed ‘vegetarian bacon’. In this recipe, it’s coated and fried with ras el hanout, a popular Moroccan spice mix traditionally made from the very best spices. Pomegranate molasses, tiny barberries, fresh mint and bulgar wheat make for a refreshingly sour-sweet side dish that’s a great contrast to the rich saltiness of the halloumi. 

  • Kcal/fat/prot: 843 / 36g / 41g (/pers) 
  • Origin: Middle East 
  • Prep time: 40 min (/pers) 

Ingredients for 2 (for 4):

  • 250g (500g) Halloumi cheese 
  • 155g (310g) Bulgar wheat
  • 2 (4) Medium red onions
  • 20g (40g) Dried barberries
  • 1 tbsp (2 tbsp) Pomegranate molasses
  • 10g (20g) Fresh mint
  • 1 (2) Lemon
  • 1 tbsp (2 tbsp) Ras el hanout 
  • You need: Salt, Pepper, Olive oil and Sugar 


  1. First you need to boil a kettle. Add the bulgar wheat to a pot with 275ml of boiling water, cover with a lid and place on a medium-low heat. Simmer for 5 min or until almost all the water is absorbed. Remove from the heat and allow to rest with the lid on for 10 min or until all water has absorbed. 
  2. Meanwhile, put the barberries in a small bowl and add 100ml of hot water. Add 1 tbsp of sugar to the mix and mix well. 
  3. Peel the onions, cut them in half and slice finely. Chop the mint leaves finely and grate the zest of the lemon(s). Cut the halloumi into thin slices (approx 1 cm). Cut the lemon(s) in half and squeeze over the halloumi. 
  4. Combine half the ras el hanout with 1 tsp black pepper for the spice mix and coat the halloumi in the spice mix. 
  5. Add 1-2 tbsp of olive oil to a large pan on a medium-high heat. Once the oil is hot, add the onion and cook for 4-5 min or until soft and lightly caramelised.
  6. Add 3 tbsp of the barberry water to the bulgar wheat, drain the barberries and add them too. Combine the barberry bulgar with the mint, lemon zest, remaining ras el hanout, pomegranate molasses and 1-2 tbsp of olive oil. Season to your taste with salt and pepper
  7. Push the onion to one side of the pan and add 1-2 tbsp olive oil. Add the halloumi and cook for 1-2 min on each side or until golden all over. 
  8. Serve the bulgar wheat with the onion and halloumi. 


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