Za'atar Crumbed Mainland Haloumi Nuggets


Aug 22, 2023

1 min read

Za'atar crumbed Mainland Haloumi Nuggets
    700 gr Eggs, room temperature
        Flour Coating
    1/2 cup Flour
      pinch Black pepper
        Egg Coating
    2   Eggs
    50 ml Anchor Blue Top Milk
      pinch Black pepper
        Za'atar Crumb Coating
    1 cup Panko breadcrumbs
    1 Tbspn Zaatar
    1/4 tspn Garlic powder
      pinch Salt
      pinch Black pepper
Lemon Herb Labneh:
    2 Tbsp Mint, chopped
    2 Tbsp Basil, chopped
    250 gr De Winkel Yoghurt
    1 tbsp Chives, chopped
    1 tsp Lemon zest   
Spiced Chilli Honey:
    250 gr Floral New Zealand  honey
    2 Tbspn Chilli flakes (or 2 fresh or dried chiles of your choice)
    1 ea Dried chipotle pepper
    1 ea Cinnamon quill
    2 ea Cardamom pods, cracked
    1 ea Star anise
    1 Tbspn Apple cider vinegar
Za'atar crumbed Mainland Haloumi Nuggets:
  1. In a small bowl, whisk together flour, salt and black pepper.
  2. In a second small bowl, whisk together 2 eggs with milk and black pepper.
  3. In a third small bowl, whisk together panko breadcrumbs, Zaatar, dried parsley, garlic powder, salt, and black pepper.
  4. Dip each piece first into the flour mixture and shake off any excess. Then dip into the egg mixture and let any excess drip off. Last, dip into the panko breadcrumb mixture. Repeat until all are breaded.
  5. Deep fry at 170c until they are golden brown all around.
  6. Take out of the oil and place on a plate with a paper towel to soak any excess oil.
  7. Toss in a bowl bowl with salt, chilli honey, chopped chilli and fresh mint.
  8. Serve with Labneh smeared on the base, top with nuggets and finish with a fine grate of Mainland Parmesan.
Lemon Herb Labneh:
  1. Labneh-Hang yoghurt in an oil filter and strainer over a bowl in the fridge for a minimum of 3 hours or until all the whey has strained from the yoghurt.
  2. Add chives, lemon zest & capers to labneh, season to taste.
Spiced Chilli Honey:
  1. Add honey, chilli, cinnamon, cardamon and chipotle pepper to a saucepan.
  2. Bring this to a simmer over medium heat.
  3. Remove from heat and stir in apple cider vinegar.
  4. Cool to room temperature and transfer to a glass container straining out peppers if desired.
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