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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*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.
paprika, coriander, ginger, cumin, cassia cinnamon, turmeric, salt, sugar, chilli powder, black pepper, nutmeg, pimento, rose petals, cardamom
Allergens
Allergens highlighted by † (wheat, milk)
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
Boil a kettle
Add thebulgur 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
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
Peel and finely slice the red onions
Strip the mint leaves from the stems and chop finely
Cut the Cypriothalloumi 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
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
Heat a large, wide-based pan (preferably non-stick) with 1-2 tbsp olive oil over a medium-high heat
Once hot, add the slicedonion and cook for 4-5 min or until soft and lightly caramelised
6
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
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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