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Berloumi Halloumi Fries

Talking about Halloumi “Halloumi fries near me” is one of the most sought for frases in google search. Since we are a Halloumi producer in Belgium we are probably not near you. But we can show you how to make your own Halloumi Fries.

Halloumi Fries became a popular fast food in the whole world. We’ve made some creative snacks with our Berloumi fries. They can be eaten as a hearty meal with vegetables, as a Halloumi appetizer, as a fast food.

Halloumi fries with pomegranate and mint.

Halloumi Fries, Berloumi Frietjes
Halloumi Fries with pomegranate, mint and salted yoghurt.

Mix 100 g Greek yogurt with A pinch of salt and a little shaved lemon peel. Cut ten mint leaves with a sharp knife finely and pip a piece of pomegranate. Cut a packet of Berloumi in the form of potato fries Just like traditional potato fries, this doesn’t have to be very accurate. Fry half of the Halloumi at 190 °C for about 1 minute. When frying, separate the fries by shaking them in the oil.

Put a chili sauce to taste on the bottom of the tray and divide the Halloumi Fries over one or more trays. Put some of the lemon yogurt and pomegranate syrup (pomegranate molasses is on sale at your Turkish shop) about it. Finish with pomegranate seeds, sliced mint and possibly some chili flakes.

With these quantities you can serve a meal for two people served with salad or for four people as a snack. Before you slice the Berloumi in fries you can remove the spices from the cheese. They have no added value when frying and they do no good to your frying oil.

Halloumi Fries with red wine and mushroom powder.

Halloumi Fries

Mushroom powder

Powder, mushrooms

We have made our powder with 70 g already dried horn of abundance but any other dried mushroom can also. Blend the dried mushrooms finely in a kitchen robot and/or blender together with 4 G fermented Turkish chili pepper (because it is also in our Berloumi Winter variant) and 5 g of salt. After you blend the powder in the kitchen robot 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 can go on for a whole time. You can use the powder in all recipes where you want a mushroom flavor without adding the texture of mushrooms. Think of meatloaf, 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 litre of red wine together with 400 g of sugar into a thick syrup. Use a wide low pan so that the wine can evaporate well. There must be about 2/3rd of the wine evaporate. To obtain the perfect syrup thickness, boil in to about 109 °C with the kitchen thermometer. Add all sorts of spices such as cloves, black pepper, Szechuan pepper, cinnamon, star anise, Juniper Berry,…

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.

Do not use the best wine from your wine cellar for this syrup. Several leftovers or something you’ve gotten from bad friends deliver an equally good syrup.

How to prepare Halloumi Fries

Cut a packet of our Berloumi Halloumi in the form of potato fries. Just like traditional potato fries this doesn’t have to be very accurate. Fry the Berloumi Fries at 190 °C for about 1 minute. When frying, separate the fries by shaking them in the oil. After 30 seconds, add some sage leaves to serve as a garnish later on.

After frying, you do the Berloumi fries, together with the sage leaves, immediately in a large bowl. Sprinkle the powder of mushrooms while you shake the fries well. A lot of powder can stick to the fries.

The fries become even more cruncher during serving and while they cool slightly.

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

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

The Original: Oli Baba’s (Camden Market)

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

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

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