Berloumi Fries

You can also make fries with our Berloumi. Berloumi fries are quietly becoming a popular snack. No need to bread the fries. Just slice and fry. Eat our Berloumi fries as party food, sharing dish or as a meal with a healthy salad. Below you will find some inspiration, but above all, go ahead and make your own toppings and be creative.

We make our Berloumi fries in a few different ways.

Berloumi fries with Szechuan pepper and balsamic vinegar.
Berloumi fries with yogurt, mint and pomegranate
Berloumi fries with red wine syrup and mushrooms.
Berloumi, grillkaas fries

How to make Berloumi fries.

Slice open a package of Berloumi and remove most of the spices. Cut the Berloumi into the shape of your choice. This doesn’t need to be very accurate.

You can fry an entire packet, cut into fries of Berloumi, at the same time. Set the fryer to 190°C. While frying, briefly separate the fries by giving them a good shake. Make sure the fries are nice and golden brown. The fries will become even more crispy if they cool down a bit.

For now, we are not a fan of Berloumi fries out of the oven or Berloumi fries from the airfryer.

Berloumi fries with balsamic vinegar and Szechuan pepper.

The combination with Balsamic vinegar cream and our Labneh works perfectly!

In this recipe, we topped the grill cheese fries with our Labneh. We diluted the Labneh with some leftover sparkling wine. Then top with a little more Balsamic syrup and finish with lots of paper-thin sliced spring onions and lots of coarsely ground Szechuan pepper.

Berloumi fries with pomegranate and mint.

grillkaas Fries, Berloumi Fries.

Mix 100 g Greek yogurt with a pinch of salt and a little shaved lemon zest. Chop ten mint leaves with a sharp knife and pitted a piece of pomegranate.

Put a chili sauce to taste on the bottom of a tray and divide the fried Berloumi Fries between one or more trays. Top with some of the lemony yogurt and pomegranate syrup (pomegranate molasses can be bought at your Turkish shop). Finish with pomegranate seeds, sliced mint and some chili flakes, if desired.

These quantities are served as a meal for two with salad. For four people as a snack. For several servings at a short time, you can put the yogurt and pomegranate syrup in a squeeze bottle. Before you cut the Berloumi into fries, you can remove a little of the seasoning from the cheese. They have no added value while frying.

Berloumi Fries with red wine and mushroom powder

grillkaas Fries

Mushroom powder

Powder, mushrooms

We made our powder with 70 g of already dried Horn of Abundance mushrooms but any other dried mushroom will do. Blend the dried mushrooms to powder in a food processor and/or blender along with 4 g fermented Turkish chili pepper (since this pepper is also in our Berloumi winter variety) and 5 g salt. After blending the powder in the food processor or blender, you can grind it extra finely in an old-fashioned coffee grinder.

Store the powder in a sealed jar. With the above quantities, you go a long way. You can use the powder in any recipe where you want a mushroom flavor without adding the texture of mushrooms. In meatloaf or sprinkle it over vegetable dishes or in soups. You can also replace the Turkish chili pepper with freshly ground black pepper

Red wine syrup

Syrup and red wine syrup

Boil one and a half liters of red wine together with 400 g sugar to a thick syrup. Use a wide and low pan so that the wine can evaporate easily. About 2/3rds of the wine should evaporate. To obtain the perfect syrup thickness boil in to about 109°C. Measure with a kitchen thermometer. Add all kinds of spices such as cloves, black pepper, szechuan pepper, cinnamon, star anise, juniper, …

While still hot, pour the syrup through a sieve into a clean jar. The syrup stays well in the fridge for months and at least a few weeks at room temperature. You can also choose to leave the spices in the syrup.

Don’t use the best wine from your wine cellar for this syrup. Several scraps chopped together or something you got from bad friends yield an equally decent syrup.

After frying, immediately put the Berloumi fries, together with the sage leaves, in a large bowl. Sprinkle the powder of mushrooms over the grillkaas fries while shaking the fries. A lot of powder will stick to the fries.

Once out of the fryer, immediately shake the Berloumi fries with the mushroom powder. Serve in a bowl, deep plate or in a fast-food-like packaging. Finish with the wine syrup, Greek yogurt (with a little salt in it), spring onions or finely sliced sweet onion. The fried and meanwhile crushed sage leaves come at the top.

Place the finely chopped sweet onion in cold water with vinegar for an hour to soften the aggressive onion flavor. We served these Berloumi fries along with a fresh raw chicory salad .

How we make our Berloumi fries

The Original: Oli Baba’s (Camden Market)

Oli Baba’s food truck started serving in 2015 grillkaas Fries at the fashionable Camden Market in London. The food truck was immediately, and still is, a gigantic success. Deep-fried grillkaas finished with fresh ingredients from the Middle East are great fast food.

We make some of our own seasonal variations above based on Oli Baba’s original recipe. For the original recipe, mix whole Greek yogurt with za’atar and spoon it over the crispy fried fries. Finish with sweet pomegranate syrup (molasses), pomegranate seeds, fresh mint and chili pepper.

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