Halloumi Saganaki and Kisir, Spicy Bulgur in Lettuce Cups

Not one but two fantastic dishes from Yasmin Khan. The halloumi is the perfect appetiser: sweet, salty, crunchy, fried. The halloumi is dusted in semolina or polenta, sautéed until crisp, drizzled with a warm, thyme-infused honey
and topped with crunchy pomegranate seeds. Kisir originates from the South-East of Turkey, where pomegranate molasses is used to add a sweet-and-sour piquancy to dishes, you can serve this from a large salad bowl, or nestle scoops of it inside lettuce leaves. Serve as part of a mezze spread or alongside grilled meats or fish.

4 as part of a mezze

Ingredients

For the halloumi

30og halloumi cheese
1 medium egg
4 tablespoons fine
Semolina or polenta
3 tablespoons sunflower oil
2 tablespoons runny honey
1 teaspoon finely chopped
Thyme leaves
Couple of handfuls of rocket leaves
4-5 fresh figs, quartered (optional)
3 tablespoons pomegranate seeds

black pepper

For the Kisir

200g fine bulgur wheat
35oml just-boiled water
3 spring onions, finely chopped
3 ripe tomatoes, very finely chopped
1 small Persian cucumber, very finely chopped (about 100g)
Large handful of parsley leaves, finely chopped
Small handful of mint leaves, finely chopped
5og walnuts
Seeds of ½ medium pomegranate
2 baby Cos or Little Gem lettuces, leaves separated (optional)
For the dressing 5 tablespoons extra virgin olive oil
4 tablespoons pomegranate molasses, or to taste
4 tablespoons lemon juice, or to taste
1 ½ tablespoons tomato purée
½ – 1 teaspoon pul biber (Aleppo pepper), or to taste 1 teaspoon biber salçası (Turkish
hot pepper paste, optional)
Salt and black pepper

Method

Print Recipe

For the Halloumi

Cut the halloumi into 8 thick slices.

Beat the egg in a small bowl and lay the semolina or polenta out on a plate. Dip the halloumi slices in the beaten egg, then roll them in the semolina or polenta so they have a crust around them.

Heat the oil in a non-stick frying pan until it is hot, then fry the halloumi pieces for a few minutes on each side until they are golden brown. Place on some kitchen paper to soak up any excess oil.

Meanwhile, heat the honey in a small saucepan with the thyme.

Now assemble the dish. Place the rocket on a serving plate and arrange the halloumi on top, nestling the figs around, if using. Drizzle a little of the hot honey over each slice of halloumi. Finish with a smattering of pomegranate seeds and grind over some black pepper.

For the Kisir

Place the bulgur in a large bowl and pour in the measured just-boiled water. Stir briskly, cover with a plate and leave for 10 minutes for the grains to soften.

Make the dressing by whisking all the ingredients together with 1 teaspoon salt and ½ teaspoon black pepper. Once the grains have absorbed the water, pour over the dressing and stir well to combine. Add the spring onions, tomatoes, cucumber and herbs.

Heat a small dry frying pan over a medium heat and tip in the walnuts, toasting them lightly for a minute or so until they turn glossy. Transfer to a chopping board, finely chop them, then add to the salad.

Finally add the pomegranate seeds and mix everything together. Taste to adjust the seasoning (you may want to play around with the levels of pomegranate molasses, lemon juice, heat and salt). then spoon into the lettuce leaves, if you like, and arrange on a large platter, or serve from the bowl as it is.

Ingredients

For the halloumi

30og halloumi cheese
1 medium egg
4 tablespoons fine
Semolina or polenta
3 tablespoons sunflower oil
2 tablespoons runny honey
1 teaspoon finely chopped
Thyme leaves
Couple of handfuls of rocket leaves
4-5 fresh figs, quartered (optional)
3 tablespoons pomegranate seeds

black pepper

For the Kisir

200g fine bulgur wheat
35oml just-boiled water
3 spring onions, finely chopped
3 ripe tomatoes, very finely chopped
1 small Persian cucumber, very finely chopped (about 100g)
Large handful of parsley leaves, finely chopped
Small handful of mint leaves, finely chopped
5og walnuts
Seeds of ½ medium pomegranate
2 baby Cos or Little Gem lettuces, leaves separated (optional)
For the dressing 5 tablespoons extra virgin olive oil
4 tablespoons pomegranate molasses, or to taste
4 tablespoons lemon juice, or to taste
1 ½ tablespoons tomato purée
½ – 1 teaspoon pul biber (Aleppo pepper), or to taste 1 teaspoon biber salçası (Turkish
hot pepper paste, optional)
Salt and black pepper

Method

For the Halloumi

Cut the halloumi into 8 thick slices.

Beat the egg in a small bowl and lay the semolina or polenta out on a plate. Dip the halloumi slices in the beaten egg, then roll them in the semolina or polenta so they have a crust around them.

Heat the oil in a non-stick frying pan until it is hot, then fry the halloumi pieces for a few minutes on each side until they are golden brown. Place on some kitchen paper to soak up any excess oil.

Meanwhile, heat the honey in a small saucepan with the thyme.

For the Kisir

Place the bulgur in a large bowl and pour in the measured just-boiled water. Stir briskly, cover with a plate and leave for 10 minutes for the grains to soften.