Sticky Pomegranate Persian Halloumi

Sticky Pomegranate Persian Halloumi

4.5rating out of 5

(3632 reviews from our customers)

Prep Time

30 min



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



Use within

5-6 days

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
1 lemon
2 red onions
150g bulgur wheat †
10g mint
1 tbsp pomegranate molasses
225g Cypriot halloumi †
30g sultanas †
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
of which saturates
8.6 g
5 g
29.7 g
17.1 g
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
1 tbsp ras el hanout
paprika, coriander, ginger, cumin, cassia cinnamon, turmeric, salt, sugar, chilli powder, black pepper, nutmeg, pimento, rose petals, cardamom
  • 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 


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Serve the cooked halloumi slices over the bulgur and caramelised onion

Squeeze over any remaining lemon juice


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