Halloumi Sticks and Labneh Balls with Harissa Dip
Deep-fried halloumi sticks and labneh balls sprinkled with zaatar and served with harissa dip. A perfect bar snack, sharing dish or starter.
Ingredients
Number of portions
How to prepare
Halloumi Sticks/Labneh Balls:
Cut the halloumi into sticks, approximately 1x8 cm, and/or use labneh balls. Prepare three bowls:
One with corn starch mixed with Shawarma Seasoning.
One with whisked eggs.
One with panko breadcrumbs.
Dip each halloumi stick into the corn starch, then into the egg, and finally coat it with the panko. Ensure all sides are evenly covered.
Heat oil in a deep pan or fryer to 170°C.
Fry the halloumi sticks in batches until golden and crispy, about 2–3 minutes. Drain on paper towels and season with Zaatar.
Arrange the fried halloumi and/or labneh on a platter and sprinkle with additional Zaatar Seasoning. Serve with Harissa Dip on the side. It also works great to dip in Santa Maria Harissa Sauce as it is.
Harissa Dip:
Mix Greek yogurt with Santa Maria Harissa Sauce.
Season with salt and pepper.
Allergens
Halloumi, Yoghurt, Labneh: Milk
Panko: Gluten
Egg
Zaatar: Sesame
Recipe categories
Food