Halloumi Benny Recipe

In a mixing bowl, combine flour and salt. Gradually add warm water and olive oil, mixing until a soft dough forms.

Knead the dough for 5–7 minutes until smooth and elastic. Cover and let rest for 30 minutes.

Divide dough into 4 balls. Roll each out into thin circles on a floured surface.

Heat a flat griddle or large skillet over medium heat. Cook each flatbread for 1–2 minutes per side until golden brown spots appear. Set aside and keep warm.

In a food processor, combine roasted red peppers, walnuts, garlic, olive oil, pomegranate molasses, lemon juice, cumin, salt, cayenne, and breadcrumbs.

Blend until smooth but slightly textured. Adjust seasoning to taste. Set aside.

Preheat oven to 400°F (200°C). Slice halloumi into 1/2-inch thick pieces.

Place on a baking tray lined with parchment. Drizzle with olive oil and sprinkle with thyme if using.

Bake for 10–12 minutes, flipping halfway through, until golden and slightly crispy.

Bring a medium saucepan of water to a light simmer. Add vinegar.

Crack each egg into a small bowl. Create a whirlpool in the water and gently slide in an egg. Poach for 3–4 minutes until whites are set and yolks are runny.

Remove with a slotted spoon and drain on paper towels. Repeat with remaining eggs.

Melt butter gently and keep warm. In a heatproof bowl, whisk egg yolks and lemon juice until light.

Place bowl over a pot of gently simmering water (double boiler). Whisk continuously until mixture thickens slightly.

Slowly drizzle in melted butter while whisking until thick and glossy. Remove from heat and season with salt and cayenne. Keep warm.

Boil diced potatoes in salted water for 5 minutes until just tender. Drain well.

Heat olive oil in a skillet over medium-high heat. Add potatoes and cook until golden and crispy, about 10 minutes.

Add paprika, cumin, salt, and pepper. Toss to coat evenly and cook 2 more minutes. Keep warm.

Place a piece of saj bread on each plate. Spread a generous spoonful of muhammara on top.

Add 2 slices of baked halloumi cheese, then gently place a poached egg on top.

Spoon hollandaise sauce over the egg. Serve with a side of spiced hash potatoes.