Crispy Accordion Halloumi Fries with Honey Za’atar Dip

These crispy accordion halloumi fries are the appetizer that steals the show. Cut into a zigzag pattern that stretches like an accordion, each fry develops a deeply golden, blistered crust while the inside stays squeaky and tender.

The honey za'atar yogurt dip adds a sweet, tangy, and herby contrast that makes every bite irresistible.

Halloumi is a semi-hard, brined cheese from Cyprus that holds its shape when heated, making it perfect for frying. The accordion cut increases the surface area, so you get more crispy edges and a fun, playful presentation.

Paired with a simple dip of Greek yogurt, honey, za'atar, and pomegranate seeds, these fries are a quick and impressive Mediterranean-inspired appetizer.

Ingredients

Why this recipe works

The accordion cut is the secret to maximum crunch. By slicing the halloumi into a zigzag pattern, you create many thin edges that crisp up beautifully in a hot skillet. The result is a fry that is crunchy on the outside but still has the characteristic squeaky, chewy texture of halloumi in the center.

Searing in a dry skillet over medium-high heat achieves a deep golden crust without the need for a lot of oil. Halloumi has a high melting point, so it browns rather than melts away.

The za'atar seasoning adds a fragrant, earthy note that complements the salty cheese, while the honey yogurt dip balances the saltiness with sweetness and tang.

Notes and substitutions

Halloumi is the star here, so choose a good-quality brand. It is typically sold in blocks and can be found in most supermarkets. The cheese is naturally salty, so there is no need to add extra salt. For the dip, use full-fat Greek yogurt for a thick, creamy texture that holds up to the crispy fries.

Za'atar is a Middle Eastern spice blend made with thyme, sesame seeds, sumac, and salt. It adds a bright, tangy flavor that pairs perfectly with halloumi.

If you don't have za'atar, you can substitute a mix of dried thyme, sesame seeds, and a pinch of sumac. Pomegranate seeds add a burst of sweetness and a pop of color, but they can be omitted if unavailable.

• halloumi: If halloumi is unavailable, use a firm, high-melting-point cheese like paneer or a firm feta (though feta will be saltier and may soften more).
• Greek yogurt: Use a thick, strained yogurt such as skyr or labneh for the dip.
• honey: Maple syrup or agave nectar can replace honey for a different sweetness.
• pomegranate seeds: Dried cranberries or chopped pistachios work well if pomegranate seeds are not in season.

Equipment

• Chef's knife
• Cutting board
• 2 pairs of chopsticks
• Large skillet (preferably cast iron)
• Spatula
• Small bowl for dip
• Serving platter