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Carrot, cumin and haloumi cigars with za'atar yoghurt

Name: Carrot, cumin and haloumi cigars with za'atar yoghurt recipe
Yield: 16
Ingredients: 2 tbs extra virgin olive oil; 600g carrots, coarsely grated, excess liquid squeezed out; 2 tsp cumin seeds, toasted, crushed; 1 tsp baharat spice (Middle Eastern spice, from specialty stores); 225g haloumi, grated; 2 tbs currants; 1/4 cup roasted almonds, roughly chopped; 16 sheets frozen spring roll pastry, thawed; Vegetable oil, to deep-fry; 1/2 cup (140g) natural yoghurt; 3 tsp za’atar; 1/2 tsp sumac; Juice of 1/2 lemon, plus extra wedges to serve

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by delicious. team

delicious. team

Nov 04, 2021

Party food doesn't get much better than this.

2 tbs extra virgin olive oil
600g carrots, coarsely grated, excess liquid squeezed out
2 tsp cumin seeds, toasted, crushed
1 tsp baharat spice (Middle Eastern spice, from specialty stores)
225g haloumi, grated
2 tbs currants
1/4 cup roasted almonds, roughly chopped
16 sheets frozen spring roll pastry, thawed
Vegetable oil, to deep-fry

Za'atar yoghurt

1/2 cup (140g) natural yoghurt
3 tsp za’atar
1/2 tsp sumac
Juice of 1/2 lemon, plus extra wedges to serve

Method

1.

Place olive oil in a large frypan over medium heat. Add carrot, cumin, baharat and 1 tsp salt flakes and cook, stirring occasionally, for 15 minutes or until softened. Set aside to cool slightly.
2.

Meanwhile, for the za’atar yoghurt, place all ingredients in a bowl with 1 tsp salt flakes. Mix to combine and set aside.
3.

In a large bowl, combine haloumi, currants, almonds and carrot mixture. Spread 2 tbs haloumi mixture along one edge of each pastry sheet, then roll to form a tight cigar. Repeat with remaining spring roll pastry and filling.
4.

Fill a large deep frypan with 4cm vegetable oil and heat to 180°C (a cube of bread will turn golden in 45 seconds when the oil is hot enough). Working in batches, deep-fry haloumi cigars for 3-4 minutes until golden and crisp. Remove with a slotted spoon and drain on paper towel. Sprinkle with salt flakes and serve warm with za’atar yoghurt and lemon wedges.