A levantine take on Halloumi Soup, built on tahini and lemon and finished the way we like it. Ready in about 30 min and easily enough for 8 people.
Free to cook
Prep everything first: chop the aromatics, measure the tahini and lemon elements, and pat the halloumi dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the halloumi and glaze until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the tahini and the rest of the tahini and lemon flavours, letting them cook out for a minute until fragrant.
Add the kale along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Middle Eastern
Members
Weeknight-friendly Salmon Soup with the cumin and coriander we come back to again and again....
Middle Eastern
Members
Weeknight-friendly Chicken Breast Pudding with the sumac and onion we come back to again and...
Middle Eastern This Middle Eastern Toast leans on sumac and onion to do the heavy lifting. We sear the Lentil...
Middle Eastern The kind of Middle Eastern plate you make on repeat. pomegranate and mint, a proper bake, and a...