Flaky Pan-Fried Lebanese Halloumi 'Fries' with Spicy Date Drizzle
Crispy, golden-brown halloumi sticks coated in a spiced flour blend, pan-fried to perfection and drizzled with a sweet and spicy date syrup. This Lebanese-inspired appetizer is a vegetarian delight with a satisfying crunch and a complex, aromatic flavor profile.
Ingredients
Ingredients
- 1 block halloumi cheese 8 oz block, sliced into 1/2-inch thick sticks
- 1/2 cup all-purpose flour for coating
- 1 tsp za'atar Lebanese spice blend
- 1/2 tsp garlic powder
- 1/4 tsp paprika for color and mild heat
- 1/4 tsp salt or to taste
- 2 tbsp olive oil for pan-frying
- 1/4 cup date syrup also called dibs tamr
- 1/4 tsp cayenne pepper adjust for desired spice level
- 1 tsp fresh lemon juice for the drizzle
- 1 tbsp fresh parsley chopped, for garnish
Notes
Storage: Best served immediately for maximum crispiness. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Re-crisp in a 400°F oven for 5-7 minutes. Make-Ahead: The halloumi can be sliced and coated up to 4 hours ahead; store uncovered in the fridge. The date drizzle can be made 3 days in advance. Substitutions: Use gluten-free flour for a gluten-free version. For a milder spice, omit the cayenne. Serving Suggestions: Serve with fresh lemon wedges and a side of mint yogurt dip for a complete Lebanese appetizer spread.