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  • Writer's pictureLexi Mestas

Saag Halloumi

Pmerep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Serves: 4


- 1 lb frozen spinach

- 8 oz halloumi, in 1 " cubes

- 3 tbsp oil

- 1 large onion, finely diced

- 3 cloves garlic, crushed

- 2 medium tomatoes, pureed

- 1 tsp ground cumin

- 3 tbsp fresh cilantro

- 1/4 tsp ground cinnamon

- 1/4 tsp caraway seeds

- 1/4 tsp ground nutmeg

- 1/2 tsp chili powder

- 3 tbsp sour cream

- kosher salt, to taste

- fresh lime juice, extra virgin olive oil, caraway seed, and fresh cilantro for garnish



1. Remove the frozen spinach from the freezer, cut a slit in the packaging and fill with warm water. Allow to sit for 10 minutes to thaw the spinach before draining.

2. In a large skillet, heat 3 tbsp oil over medium heat, add onions, and saute until slightly golden. Add crushed garlic and continue to cook until onions are lightly browned.

3. Add the tomato puree and spices. Continue to cook over medium heat for 5 minutes, stirring occasionally.

4. In a food processor, puree the spinach until smooth. Add the tomato & onion mixture and continue to puree until smooth. There should be no visible onions or tomatoes.

5. Pour the mixture back into the skillet on medium heat, stirring constantly. If the mixture is too thick, add a touch of water to thin to desired consistency. Add salt to taste.

6. Add 3 tbsp of sour cream and stir until completely incorporated.

7. Add cubed halloumi to mixture and cook for an additional five minutes over medium heat. Finish with lime juice, a drizzle of extra virgin olive oil, a sprinkle of caraway seeds, and fresh cilantro leaves. Serve with rice.

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