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Kataifi-wrapped halloumi

Kataifi-wrapped Halloumi


Kataifi is a pastry used in Middle Eastern and Mediterranean cuisine. It is very similar to phyllo and is shredded into thin threads making it light and crispy.

  • Yields: 8 pieces |
  • Rating:

  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 5 mins
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400 g halloumi cheese
sprinkle of flour for dusting
100 g – 150 g kataifi pastry

oil for deep frying

2 lemons, cut into wedges, for serving
chopped fresh mint leaves, for garnish



Cut the halloumi into eight pieces – long thick strips measuring approximately 1.5 cm in thickness by about 10 – 12 cm in length. Each piece should weigh roughly 50 g.


Lay the kataifi pastry on a flat service and roll the halloumi strips one by one, tightly in the pastry.

Allow to stand in a well-ventilated area. Turn the logs every so often to ensure that the pastry dries evenly.

Pan fry or deep fry until golden.

Serve with lemon wedges and mint leaves.