Za'atar Halloumi Croquettes with Roasted Red Pepper Labneh

These crispy croquettes combine halloumi with creamy potatoes, fresh herbs, and classic Lebanese spices. Served with a smoky roasted red pepper labneh, they're ideal as a mezze appetizer or party bite. This appetizer is inspired by Lebanese mezze traditions, using familiar regional ingredients in an original form. The crispy exterior gives way to a soft, cheesy center, while the roasted red pepper labneh adds a tangy, smoky contrast that complements the halloumi without overpowering it.

Serves: 6 (Makes about 18 croquettes) Prep Time: 30 minutes Cook Time: 20 minutes

Ingredients

For the Croquettes

• 8 oz (225 g) halloumi cheese, grated

• 2 medium Yukon Gold potatoes, peeled, boiled, and mashed

• ¼ cup finely chopped parsley

• 2 tbsp finely chopped mint

• 2 green onions, finely sliced

• 1 garlic clove, minced

• 1 tsp za'atar

• ½ tsp ground cumin

• ¼ tsp Aleppo pepper

• 1 tsp lemon zest

• 1 egg

• ¼ cup breadcrumbs

For Coating

• ½ cup all-purpose flour

• 2 eggs, beaten

• 1 cup panko breadcrumbs

• 1 tsp sesame seeds

• Vegetable oil for frying

Roasted Red Pepper Labneh

• 1 cup labneh

• 1 roasted red bell pepper, peeled and chopped

• 1 tbsp tahini

• 1 tbsp lemon juice

• 1 small garlic clove

• 1 tbsp olive oil

• Pinch of salt

Garnish

• Chopped pistachios

• Fresh parsley

• Mint leaves

• Sumac

• Lemon wedges

Instructions

1. Make the Croquette Mixture

In a large bowl, combine the mashed potatoes, grated halloumi, parsley, mint, green onions, garlic, za'atar, cumin, Aleppo pepper, lemon zest, egg, and breadcrumbs. Mix until evenly combined.

Cover and refrigerate for 20 minutes.

2. Shape the Croquettes

Roll the mixture into golf ball-sized portions, then gently flatten them into small ovals or discs.

3. Bread the Croquettes

Mix the panko with the sesame seeds.

Coat each croquette in flour, dip into the beaten eggs, then coat thoroughly in the panko mixture.

4. Fry

Heat about 2 inches of vegetable oil to 350°F (175°C).

Fry the croquettes in batches for 2–3 minutes until golden brown and crisp. Transfer to a paper towel-lined plate.

5. Make the Labneh

Blend the roasted red pepper, tahini, garlic, and lemon juice until smooth. Fold the mixture into the labneh, then stir in the olive oil and a pinch of salt.

To Serve

Spread the roasted red pepper labneh onto a serving platter. Arrange the hot halloumi croquettes on top or alongside the dip. Sprinkle with chopped pistachios, parsley, mint, and a dusting of sumac. Serve with lemon wedges for squeezing over the croquettes just before eating.