Popcorn Halloumi (V) from Persiana Easy

By Erin Brown
Related Categories: Cookbook Confidential

“I’ve battered feta before, in my book Sirocco, but this is popcorn halloumi, prompted by the kids’ obsession with popcorn chicken (see page 29 of Persiana Easy for my take on that, too). This is very easy to make and delivers big on flavour. It also works really well with paneer – just add a little salt to the spice mix.” Sabrina Ghayour, author of Persiana Easy

Serves 2- 4

250g (9oz) block of halloumi cheese

½ teaspoon garlic granules

½ teaspoon ground white pepper

½ teaspoon ground turmeric

½ teaspoon paprika

75g (2¾oz) Greek-style yogurt

5g (2¾oz) plain flour

Vegetable oil, for frying

To serve

75g (2¾oz) Greek yogurt or mayonnaise

½ teaspoon garlic granules

½ teaspoon pul biber chilli flakes

Maldon sea salt flakes and freshly ground black pepper

Cut the halloumi block in half lengthways, then cut each piece in half again so you have 4 long rectangular slices. Cut each slice into 6 cubes.

Mix the garlic granules and spices together in a mixing bowl, then add the yogurt and mix until combined. Add the halloumi cubes and carefully coat them all over with the mixture, taking care to avoid breaking them.

Put the flour into a small bowl.

Heat a large, deep frying pan over a medium heat, pour in about 2.5cm (1 inch) vegetable oil and bring to frying temperature (add a drop of the coating mixture: if it sizzles immediately, the oil is hot enough). Line a plate with a double layer of kitchen paper.

Transfer each halloumi cube into the flour, coating them really well all over and making the edges rough and scraggy with the flour for extra texture. Carefully add them to the hot oil and fry for a couple of minutes, turning over after a minute, until golden on all sides. Remove with a slotted spoon and transfer to the paper-lined plate to drain. Serve with yogurt or mayonnaise mixed with garlic granules, pul biber and seasoned with salt and pepper.