Lebanese Za'atar Halloumi Bites

Instructions

1. 1

   Pat 250 g halloumi dry with paper towels to prevent spattering and ensure crispiness. Cut the cheese into 2 cm cubes. Finely chop 10 g fresh mint leaves and squeeze 15 ml lemon juice. Have a wide nonstick skillet ready on the stove.

2. 2

   In a shallow dish or wide bowl, combine 30 g wheat flour and 20 g za'atar spice mix. Use a fork or small whisk to stir until the green herbs, sesame seeds, and flour are completely mixed together with no clumps remaining.

3. 3

   In a small bowl, prepare the dip by whisking together 100 g labneh, 15 ml lemon juice, and the chopped mint. Whisk vigorously with a small whisk until smooth, creamy, and uniform. Taste and adjust if needed, then set aside at room temperature.

4. 4

   Take the dried halloumi cubes and roll them in the flour and za'atar mixture one by one. Ensure every side is lightly and evenly coated. Gently tap each piece over the bowl to shake off any excess flour mixture so it won't burn during frying.

5. 5

   Pour 30 ml olive oil into the skillet and heat over medium-high heat for 2 minutes until shimmering. Carefully place halloumi cubes in the hot oil without crowding. Fry for 2 to 3 minutes, turning with tongs every 45 seconds until crisp and deep golden brown on all sides.

6. 6

   Turn off heat and transfer fried halloumi to a plate lined with paper towels using a slotted spoon. Let rest for 1 minute to drain excess oil. Transfer to a serving platter alongside the creamy mint labneh dip and serve warm while the cheese is soft inside and crispy outside.