Lebanese Halloumi Fingers with Dried Zaatar
Measured filo fingers with shape-retaining halloumi and a dried thyme-sumac-sesame blend.
Preparation: 20 min · Cooking: 12 min · Total: 42 min · 2 servings
Ingredients
- RAW wheat-filo rectangles, EACH 12 × 16 cm usable size — 8
- 30 g RTE UNSALTED DRIED culinary thyme/sumac/sesame zaatar blend
- 150 g Pasteurized RTE HALLOUMI
- 30 ml Melted ghee TOTAL, 25 ml sheets + 5 ml tops
- 5 g SEPARATE plain wheat flour for sealing-paste allowance
- 5 ml Potable water for sealing paste
- 500 ml Cold potable desalting water if label/preference calls for it, DISCARDED (optional)
Instructions
Verify wrappers and cheese
Use 8 RAW wheat-filo rectangles EACH 12 × 16 cm, 150 g pasteurized RTE HALLOUMI and 30 g UNSALTED DRIED thyme/sumac/sesame blend. Check actual labels/allergens and compatible baking directions. Not raw milk cheese, shredded mozzarella, fresh green thyme or a yogurt dip.
Use 8 RAW wheat-filo rectangles EACH 12 × 16 cm, 150 g pasteurized RTE HALLOUMI and 30 g UNSALTED DRIED thyme/sumac/sesame blend. Check actual labels/allergens and compatible baking directions. Not raw milk cheese, shredded mozzarella, fresh green thyme or a yogurt dip.
Portion and optionally desalt
Divide all cheese equally into 8 sticks, 18.75 g each, about 8 cm long as a shape guide. If compatible label/salt preference requires it, soak covered in the optional 500 ml water at 4°C or colder from a 10-minute first check; follow stricter directions, discard water and dry thoroughly. Ten minutes does not promise full salt removal.
Divide all cheese equally into 8 sticks, 18.75 g each, about 8 cm long as a shape guide. If compatible label/salt preference requires it, soak covered in the optional 500 ml water at 4°C or colder from a 10-minute first check; follow stricter directions, discard water and dry thoroughly. Ten minutes does not promise full salt removal.
Portion and optionally desalt: 600 seconds
Use measured sheet allocations
Brush sheets with 25 ml of the TOTAL 30 ml melted ghee, divided evenly. Divide ALL 30 g dry blend across 8 sheets, 3.75 g each, not an assumed teaspoon. Place one cheese stick at each short edge with side margins.
Brush sheets with 25 ml of the TOTAL 30 ml melted ghee, divided evenly. Divide ALL 30 g dry blend across 8 sheets, 3.75 g each, not an assumed teaspoon. Place one cheese stick at each short edge with side margins.
Fold, seal and brush
Mix only the separate 5 g flour/5 ml water for sealing paste. Fold sides, roll snugly without tears and seal thinly using the measured paste; discard unused raw paste and never taste raw pastry/paste. Arrange on an oven-rated metal tray and brush tops with the remaining 5 ml ghee. No extra fat or flour.
Mix only the separate 5 g flour/5 ml water for sealing paste. Fold sides, roll snugly without tears and seal thinly using the measured paste; discard unused raw paste and never taste raw pastry/paste. Arrange on an oven-rated metal tray and brush tops with the remaining 5 ml ghee. No extra fat or flour.
Bake all layers and seams
Preheat to 200°C. Bake from a 12-minute first check, continuing until inner filo layers AND flour seams are completely baked and filling reaches the selected stuffed/reheated-pastry check of 74°C. Follow stricter compatible filo directions; dark outer colour alone is insufficient.
Preheat to 200°C. Bake from a 12-minute first check, continuing until inner filo layers AND flour seams are completely baked and filling reaches the selected stuffed/reheated-pastry check of 74°C. Follow stricter compatible filo directions; dark outer colour alone is insufficient.
Bake all layers and seams: 720 seconds
Expect shape-retaining halloumi
Halloumi becomes hot and softened while retaining shape; it is NOT a molten mozzarella-style liquid/string. Do not keep burning pastry waiting for halloumi to liquefy. There is no unlisted yogurt/lemon dip or fresh green thyme in this dry-blend master.
Halloumi becomes hot and softened while retaining shape; it is NOT a molten mozzarella-style liquid/string. Do not keep burning pastry waiting for halloumi to liquefy. There is no unlisted yogurt/lemon dip or fresh green thyme in this dry-blend master.
Verify piece scaling
Half is 4 wrappers, 75 g cheese, 15 g blend and 15 ml ghee (12.5 sheets + 2.5 tops). Fourfold is 32 wrappers, 600 g cheese, 120 g blend and 120 ml ghee (100 + 20); scale paste/water too. Maintain the same per-finger shape/thickness; do not multiply baking time.
Half is 4 wrappers, 75 g cheese, 15 g blend and 15 ml ghee (12.5 sheets + 2.5 tops). Fourfold is 32 wrappers, 600 g cheese, 120 g blend and 120 ml ghee (100 + 20); scale paste/water too. Maintain the same per-finger shape/thickness; do not multiply baking time.
Serve comfortably warm
Remove tray from the 200°C oven with mitts and let fingers reach comfortable eating temperature; the filling can burn even when pastry feels cool. Refrigerate shallow leftovers promptly at 4°C or colder up to 2 days or earlier product deadline; reheat once to 74°C throughout.
Remove tray from the 200°C oven with mitts and let fingers reach comfortable eating temperature; the filling can burn even when pastry feels cool. Refrigerate shallow leftovers promptly at 4°C or colder up to 2 days or earlier product deadline; reheat once to 74°C throughout.
Tips
- Step quantities describe 2 catalogue shares, not guaranteed dietary portions. Scale EVERY numeric input, process-water allowance and garnish by 0.5 for 1 share or 4 for 8 shares. Times, temperatures, thickness, oil depth and pan sizes do not multiply: use suitable comparable-depth vessels or successive base-size batches. Cup 240 ml, tbsp 15 ml, tsp 5 ml; product directions and actual allergens control.
Common mistakes
- Keep perishables at 4°C or colder. Separate raw meat, eggs and flour tools from ready-to-eat food. Refrigerate shallow portions promptly within 2 hours, or 1 hour above 32°C; do not wait for full counter cooling. These are refrigerator-entry deadlines, not a guaranteed cooling curve.
Substitutions
- Keep the specified raw/cooked/prepared states and amounts. Check actual labels and allergens; reconcile incompatible components rather than adding unmeasured ingredients. Never taste raw flour, dough, batter or sealing paste.
Storage
Keep covered at 4°C or colder for at most 2 days or earlier component-label deadline. This selected household cap is not validated shelf life; assembly does not reset an older ingredient clock. Keep perishables at 4°C or colder. Separate raw meat, eggs and flour tools from ready-to-eat food. Refrigerate shallow portions promptly within 2 hours, or 1 hour above 32°C; do not wait for full counter cooling. These are refrigerator-entry deadlines, not a guaranteed cooling curve.
Reheating
Reheat cooked leftovers only once to 74°C throughout, checking representative centres. A timer or browned surface is not enough; respect earlier component deadlines.
About this recipe
Measured filo fingers with shape-retaining halloumi and a dried thyme-sumac-sesame blend.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.