Bazaar by Sabrina Ghayour

2 x 250g blocks halloumi cheese

2 tablespoons Greek-style yogurt

5cm piece of fresh turmeric, peeled and

finely grated

1 garlic clove, crushed

finely grated zest of 1 unwaxed lime

good squeeze of lime juice

vegetable oil

1 x recipe ‘Shaken’ Sweet Quick Pickled

Onions (see page 193)

pul biber chilli flakes, to garnish

Maldon sea salt flakes and black pepper

For the flatbreads

30g unsalted butter, melted

175g plain flour

100ml semi-skimmed milk

2 teaspoons freshly ground black pepper

2 teaspoons garlic granules

1 tablespoon olive oil

For the salsa

½ small packet (about 15g) of fresh dill,

roughly chopped

4 preserved lemons, deseeded and very

finely chopped

1 tablespoon dried barberries

1 avocado, peeled, stoned and roughly


2 teaspoons nigella seeds

For the harissa yogurt

250g Greek-style yogurt

1 heaped tablespoon rose harissa

This is my version of a taco, but with all the punch and vibrancy you would associate with Middle Eastern flavours. The flatbreads alone are incredibly moreish – you may never buy shop-bought flatbreads again!

Cut each block of halloumi into 4 thick, equal slices. Put the yogurt, gratedturmeric, crushed garlic and lime zest into a bowl, add the lime juice and mix well. Season with salt and pepper. Leave the halloumi slices to marinate while you’re making the flatbreads.


Put all the flatbread ingredients, except the oil, into a mixing bowl and mix until a firm dough has formed. Wrap the dough in clingfilm and leave to rest at room temperature for 30 minutes.


To make the salsa, mix the ingredients together in a small bowl, season with salt and pepper and set aside.


To make the harissa yoghurt, mix the ingredients together in another bowl, season with salt and pepper, and chill until ready to serve.


When you’re ready to cook the flatbreads, preheat a large frying pan over a medium heat. Divide the dough into 4 equal portions and roll out each piece into a thin round, about 25cm in diameter. Brush the hot pan with olive oil and cook the flatbreads, one at a time, for about 45–60 seconds on each side, or until lightly browned.


In the same frying pan, heat a drizzle of vegetable oil over a medium-high heat. Add the marinated halloumi slices and fry for about 1 minute on each side, or until nicely browned.


Divide the halloumi between the flatbreads and dollop a generous amount of the harissa yogurt on top. Add the salsa and some pickled onions, then sprinkle over some pul biber. Roll up and serve immediately.

Published in: September 2019

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