Crispy Accordion Halloumi Fries with Honey Za’atar Dip Tips, FAQ & printable recipe

Tips for success

For the crispiest results, use a cast-iron or heavy-bottomed skillet that retains heat well. Make sure the pan is thoroughly hot before adding the halloumi.

If you're making a large batch, keep the cooked fries warm in a low oven (200°F) while you cook the rest, but serve them within 10 minutes to avoid softening.

The accordion cut is easier if the halloumi is cold, so keep it in the fridge until just before cutting. Use a sharp knife and let it do the work.

When stretching the fries, be gentle—the cheese is firm but can break if you pull too hard. If a piece does break, just cook it as is; it will still taste great.

Variations

• Spicy Honey Dip: Add a pinch of cayenne pepper or a drizzle of hot honey to the yogurt dip for a sweet-heat kick. The spice balances the salty halloumi and adds a new layer of flavor.
• Herb-Crusted Halloumi: Mix the za'atar with a handful of chopped fresh herbs like parsley, mint, or dill. Coat the halloumi fries with this mixture before searing for a fresher, more vibrant flavor.
• Baked Version: For a hands-off approach, bake the seasoned fries on a parchment-lined sheet pan at 400°F for 15-20 minutes, flipping halfway, until golden and crisp. No oil needed.
• Lemon-Tahini Dip: Swap the yogurt for a lemon-tahini sauce: whisk together tahini, lemon juice, water, and a pinch of salt. Drizzle with honey and top with za'atar for a nutty, tangy dip.

Storage and make-ahead

Fridge

Store leftover halloumi fries in an airtight container in the refrigerator for up to 2 days. Reheat in a hot skillet for 2-3 minutes per side until crisp.

Freezer

Not recommended for freezing, as the texture of halloumi changes and becomes spongy.

Reheat

Reheat leftover fries in a dry skillet over medium heat for 2-3 minutes per side, or in an air fryer at 350°F for 3-4 minutes until hot and crisp.

These fries are best enjoyed immediately, while hot and crispy. If you have leftovers, let them cool completely, then store in an airtight container in the refrigerator for up to 2 days.

The texture will soften, but they can be reheated in a hot skillet to restore some crispness.

You can cut the halloumi into accordion fries up to a day in advance and keep them covered in the refrigerator. Season just before cooking.

The dip can also be prepared ahead: swirl the yogurt, top with honey, za'atar, and pomegranate seeds, and refrigerate. Bring to room temperature before serving.

Serving ideas

Serve these fries hot, straight from the skillet, with the honey za'atar yogurt dip on the side. The contrast of hot, crispy cheese and cool, creamy dip is the highlight. They make a fantastic appetizer for a dinner party or a fun snack for game day.

For a fuller spread, arrange the fries on a platter with fresh herbs, extra pomegranate seeds, and a drizzle of honey. They also pair well with a crisp salad or grilled vegetables. The dish is best enjoyed immediately, so gather everyone around before you start cooking.

Frequently asked questions

Recipe card

Crispy Accordion Halloumi Fries with Honey Za'atar Dip

Prep 15 minCook 6 minTotal 21 minServes 4

Ingredients

• 8 oz halloumi cheese
• 1 tbsp olive oil
• 1 tbsp za'atar
• 1 cup Greek yogurt
• 2 tbsp honey
• 1/4 cup pomegranate seeds

Instructions

1. Slice the halloumi block into thick fries, about 1 inch wide. Place one fry between two chopsticks, then make straight cuts across the top, about 1/4 inch apart, stopping when the knife touches the chopsticks so the bottom stays intact. Flip the fry and make diagonal cuts on the reverse side, also stopping at the chopsticks. Gently stretch the fry to open the accordion pattern. Repeat with the remaining fries.
2. Brush the accordion-cut halloumi fries with olive oil on all sides, making sure the oil gets into the crevices. Sprinkle with za'atar, turning to coat evenly.
3. Heat a dry skillet over medium-high heat. Place the seasoned halloumi fries in the hot skillet in a single layer. Cook for 3 minutes without moving them, until the bottom is deeply golden and blistered. Flip and cook for 3 minutes more, until the other side is equally golden and the cheese is crisp at the edges.
4. After the first side is deeply golden, carefully flip each fry using a spatula. Cook for another 3 minutes, pressing gently to ensure even browning. The halloumi should be blistered and crispy on all sides, with a molten, squeaky interior.
5. In a small bowl, swirl the Greek yogurt. Drizzle the honey over the top, then scatter with za'atar and pomegranate seeds. Do not stir; leave the swirls visible for a beautiful presentation.
6. Transfer the hot halloumi fries to a serving platter. Place the honey za'atar yogurt dip alongside. Serve immediately, dipping the hot fries into the cool, sweet yogurt for a contrast of temperatures and textures.

Contains: milk, sesame

Estimated nutrition per serving

Calories

320

Protein

18 g

Carbohydrates

14 g

Fat

22 g

Automatic estimate from the ingredient list, not laboratory-verified.