A delightful dish inspired by a Greek restaurant, featuring fried halloumi with a sweet and salty pomegranate molasses reduction. The crispy halloumi pairs beautifully with a yogurt sauce and garnished with fresh pomegranate seeds and dill.
1: Remove the seeds from the pomegranate and place them in a blender, reserving 2 tablespoons for garnish.
2: Blend the seeds and strain the juice, then reduce the strained juice over medium heat for about 10 minutes, or until it thickens into a syrup, reducing by three-fourths.
3: Transfer the pomegranate reduction to a container and let it cool.
4: In a bowl, mix together the yogurt, sumac, and salt. Set aside.
5: Pat the halloumi thoroughly dry with a paper towel.
6: Dredge the halloumi slices in a bowl with flour and paprika until evenly coated.
7: Heat oil to 350°F and fry the halloumi in batches until golden brown.
8: Transfer the fried halloumi to a paper towel-lined plate to remove excess oil, then season with salt.
9: Serve the halloumi with the yogurt sauce, pomegranate reduction, fresh dill, and reserved pomegranate seeds.
