Sticky Pomegranate Persian Halloumi

Sticky Pomegranate Persian Halloumi

Rating
4.5rating out of 5

(3632 reviews from our customers)

Prep Time

30 min

Cuisine

Lebanese

Use within

5-6 days

Halloumi is a salty Cypriot cheese with an extremely high melting point, meaning you can pan fry it. In this recipe you'll coat the halloumi in ras el hanout, a spice mix made with cinnamon, cumin and dried rose petals. The pomegranate molasses, sultanas, fresh mint and bulgur wheat make a fragrant sweet and sour base...

Prep Time

30 min

Cuisine

Lebanese

Use within

5-6 days

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In Your Box
Ingredients for 2 people (double for 4)
Lemon
1 lemon
Red-onion
2 red onions
bulgur-wheat
150g bulgur wheat †
fresh-mint
10g mint
Pomegranate-molasses
1 tbsp pomegranate molasses
Halloumi
225g Cypriot halloumi †
Sultanas
30g sultanas †
Ras-el-hanout
1 tbsp ras el hanout
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lemon
  • 1 red onion
  • 130g bulgur wheat<span class="strong">†</span>
  • 10g mint
  • 1 tbsp pomegranate molasses
  • 225g Cypriot halloumi<span class="strong">†</span>
  • 30g sultanas<span class="strong">†</span>
  • 1 tbsp ras el hanout
Typical Values per 100g per serving
Energy 882 kJ
211 kcal
3034 kJ
725 kcal
Fat
of which saturates
8.6 g
5 g
29.7 g
17.1 g
Carbohydrate
of which sugars
24.4 g
7.9 g
83.9 g
27.1 g
Fibre 4.5 g 15.4 g
Protein 10.3 g 35.5 g
Salt 1.08 g 3.71 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
1 red onion
130g bulgur wheat
wheat (gluten)
10g mint
1 tbsp pomegranate molasses
natural pomegranate molasses (100%)
225g Cypriot halloumi
pasteurised cows milk, pasteurised sheeps milk, pasteurised goats milk, salt, vegetarian rennet, mint
30g sultanas
sultanas
1 tbsp ras el hanout
paprika, coriander, ginger, cumin, cassia cinnamon, turmeric, salt, sugar, chilli powder, black pepper, nutmeg, pimento, rose petals, cardamom
Allergens
  • Allergens highlighted by † (wheat, milk, Peanuts and Sesame, nuts)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Sticky Pomegranate Persian Halloumi

Boil a kettle

Add the bulgur wheat to a pot with plenty of salted boiled water (the same as you would for pasta)

Cook over a high heat for 10-15 min or until tender with a slight bite, then drain and return it to the pot

2 Sticky Pomegranate Persian Halloumi

Meanwhile, add the sultanas to a small bowl, add 100ml [200ml] hot water and set aside

Tip: adding hot water rehydrates dried fruit to make it plump and juicy 

3 Sticky Pomegranate Persian Halloumi

Peel and finely slice the red onions

Strip the mint leaves from the stems and chop finely

Cut the Cypriot halloumi into thick slices 

Zest 1/2 [1] lemon 

Tip: grate lightly with a micro-plane or sharp box grater to avoid grating the white pith, as this is very bitter!

 

 

4 Sticky Pomegranate Persian Halloumi

Cut the lemon[s] in half and squeeze the juice of 1/2 [1] lemon over the sliced halloumi 

Combine half of the ras el hanout (save the rest for later) with 1 tsp [2 tsp] pepper for the spice mix

Sprinkle the spice mix over the halloumi

5 Sticky Pomegranate Persian Halloumi

Heat a large, wide-based pan (preferably non-stick) with 1-2 tbsp olive oil over a medium-high heat 

Once hot, add the sliced onion and cook for 4-5 min or until soft and lightly caramelised

6 Sticky Pomegranate Persian Halloumi

Drain the sultanas and add them to the drained bulgur

Add the chopped mint, lemon zest, pomegranate molasses, 1-2 tbsp olive oil, the remaining ras el hanout and mix through

Season lightly with salt and pepper

7 Sticky Pomegranate Persian Halloumi

Push the caramelised onion to one side of the pan and add 1-2 tbsp olive oil 

Add the sliced halloumi and cook for 1-2 min on each side or until golden

Tip: you may need to use separate pans if yours aren't large enough 

8

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Serve the cooked halloumi slices over the bulgur and caramelised onion

Squeeze over any remaining lemon juice

Enjoy!

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