Ingredients:

For the Halloumi Fries:

• 1 block (8 oz) Halloumi cheese
• 1 cup all-purpose flour (or substitute with chickpea flour for a gluten-free option)
• 1 tsp Smoked Paprika
• 1 tsp za’atar (optional: substitute with oregano or thyme)
• ½ tsp sumac (optional, for a citrusy tang)
• ½ tsp Black Pepper
• Vegetable oil, for frying (olive oil for tradition or canola for high-heat frying)

For the Lemon-Tahini Dip:

• ¼ cup tahini
• 2 tbsp lemon juice
• 1 small garlic clove, minced
• 2-3 tbsp cold water (to thin the sauce)
• ½ tsp salt
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Slice the Halloumi into thick fries (about ½ inch wide and 3 inches long).
2. Pat them dry with a paper towel to remove excess moisture.
3. In a shallow dish, mix the flour, smoked paprika, za’atar, sumac, and black pepper.
4. Toss the Halloumi fries in the seasoned flour until fully coated. Shake off any excess flour.
5. Heat about 1 inch of oil in a heavy skillet or frying pan over medium-high heat.
6. Once the oil is hot (around 350°F/180°C), fry the Halloumi fries in batches for 2-3 minutes on each side, or until golden and crispy.
7. Transfer the fries to a plate lined with paper towels to drain excess oil.
8. In a small bowl, whisk together tahini, lemon juice, minced garlic, and salt.
9. Gradually add cold water, one tablespoon at a time, until the dip reaches a smooth, pourable consistency.
10. Garnish with chopped parsley.