Haloumi Fries

Delicious slightly salty halloumi that's crispy on the outside and soft on the inside, paired with home made dip.

At a glance


  • 170g plain Greek yoghurt
  • 1 lemon, zested, then cut into wedges
  • 1 tbsp harissa
  • 1 tbsp dried oregano
  • 1 tbsp dried thyme
  • 1 tbsp sumac
  • 75g plain flour
  • 2 x 200g blocks Mt Athos Haloumi
  • olive oil
  • handful of mint leaves, torn


  1. In a dip bowl, make a dip by mixing the yoghurt and lemon zest together, then swirling in the harissa, without over mixing.
  2. In another bowl, stir together the oregano, thyme, sumac and flour until well combined. Transfer to a plate.
  3. Slice the haloumi into strips and roll in the herb and flour mixture until evenly coated.
  4. Heat the oil in a shallow heavy bottomed frying pan until it reaches 180°C. The oil should be deep enough to cover the haloumi strips.
  5. Carefully lower the haloumi into the oil in batches, so as not to overcrowd the pan and cook for 2 minutes until crisp.
  6. Remove from the oil and drain on paper towel. Repeat with each batch until all the haloumi has been cooked.
  7. To serve, place the haloumi fries onto a serving plate and sprinkle with mint. Arrange lemon wedges for squeezing and serve with the dip.