This is made possible by BBC Foods!
Ingredients
For the halloumi fatteh
- vegetable oil
- 250g/9oz beef mince
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp garlic granules
- 250g/9oz halloumi
- sea salt flakes and freshly and freshly ground black pepper
For the tahini yoghurt
- 150g/5½oz Greek-style yoghurt
- 2 tbsp tahini
- 1 garlic clove, crushed
- ½ lemon, juice only
To serve
- 2 tbsp pomegranate molasses
- handful pomegranate seeds
- handful chopped fresh coriander
- flatbreads
Method
-
To make the fatteh, heat the oil in a frying pan over a medium-high heat.
-
Add the minced beef and immediately break it up as finely as you can to prevent it cooking in clumps, adding the spices and garlic granules as you do so.
-
Season generously with salt and pepper and cook until the meat is well browned, then set aside.
-
Heat another frying pan over a medium heat, pour in about 1cm vegetable oil and bring to a gentle frying temperature. To test the temperature, add a breadcrumb to the oil.
-
If it bubbles nicely without sizzling too much, the oil is hot enough.
-
Line a plate with a double layer of kitchen paper. Cut the block of halloumi in half lengthways, then cut each piece into 4 equal fingers. Cut each finger into 3 equal chunks.
-
Add the halloumi to the hot oil and fry until a deep golden-brown on all sides. Once the halloumi is cooked, remove from the pan with a slotted spoon and transfer to the paper-lined plate to drain.
-
To make the tahini yoghurt, place a small saucepan over a gentle heat, add the ingredients with a generous amount of salt and pepper and stir until well combined.
-
If necessary, add some lukewarm water to thin it down to the consistency of thick double cream. Warm through, then remove from the heat.
-
To serve, arrange the halloumi on the plate first, then top with the beef, followed by the tahini yoghurt, pomegranate molasses and seeds and the coriander.
-
Serve immediately with the flatbreads.
-
