As if haloumi wasn't amazing on its own, we wrap it in stringy pastry, deep-fry it, then slather on a divine honey, pine nut and lemon dressing.






Skill level

Average: 5 (1 vote)


  • 375 g packet kataifi pastry
  • 300 g haloumi, cut into 1 cm–thick slices
  • 500 ml (2 cups) melted ghee
  • vegetable oil, for frying

Honey, pine nut and lemon dressing

  • 300 ml honey
  • 50 ml lemon juice
  • 1 tsp fennel seeds, toasted and lightly crushed
  • 1 lemon, zest
  • 50 g toasted pine nuts
  • salt
  • 10 fresh baby mint leaves, roughly torn, plus extra to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time: 1 hour

  1. Remove the kataifi from the packet and pull apart in long thin strips. You only need as many strips as you have haloumi slices, so refrigerate the remaining pastry for another use.
  2. Brush the kataifi strips generously with ghee. Place one piece of haloumi on one end of a kataifi strip and roll up, wrapping evenly to cover the whole piece. Place, seam–side down on a tray lined with baking paper and repeat with the remaining haloumi and pastry. Refrigerate the wrapped haloumi for 1 hour to set the ghee. 
  3. Meanwhile, for the dressing, place all the ingredients in a small bowl and stir to combine well.
  4. Pour the oil for deep-frying into a large saucepan and heat to 180°C.
  5. Deep–fry the wrapped haloumi, in batches until golden and crisp. Drain on paper towel. Transfer to a serving dish, spoon over the honey dressing and scatter with extra mint leaves. Serve immediately.


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