Halloumi Fries With Pomegranate & Tamarind Dip

Unless you've been holed up in a cave and had no access to Instagram, you'd know that Oli Baba's halloumi fries have sealed themselves top spot on most foodie Instagrams. I didn't get the fuss (fried salty cheese? I'm good) until I tried it for myself. I'll admit that the glutton in me looked at the portion size and scoffed, but it was more than enough as a big snack until I got to my dinner destination. My real gripe was that there just wasn't enough pomegranate molasses on it for me! If you're going to advertise the poms and I'm around, you better make sure it's drowning in the damn thing! So for this Eid, I decided to recreate this infamous street food and put a Golden Tiffin twist on it. 











  • Oil for deep frying
  • 2 blocks halloumi cheese, cut into thick chip sizes
  • 1 tsp ras el hanout (mix of ground cumin, ginger, salt, turmeric, salt, sugar, black pepper, cayenne, cinnamon, all spice, cloves, fennel) 
  • 2 tbsp plain flour
  • 1/2 tsp crushed garlic
  • 1 tsp mint sauce
  • 2-3 tablespoons natural yogurt
  • 2 tbsp pomegranate molasses
  • 2 tbsp tamarind paste
  • 1 tsp chopped coriander
  • Handful pomegranate seeds


  1. Chop the blocks of halloumi, toss in flour mixed with ras el hanout. Heat a large frying pan full oil oil and cook until the fries are crispy and golden brown. Drain and pat off excess oil with kitchen towel. 
  2. Toss in a bowl with pomegranate and coriander, making sure all the fries are evenly seasoned. 
  3. Mix the mint and garlic with the yogurt and drizzle on top, followed by tamarind and pomegranate molasses. Eat halloumi fries immediately!