Harissa Halloumi Tagine Recipe with Almonds

Harissa halloumi tagine with almonds in a traditional cooking pot.

Harissa Halloumi Tagine Recipe with Almonds

This delicious and spicy halloumi tagine fuses Cypriot cheese with classic North African flavours and whole blanched almonds to create a delicious and simple vegetarian meal.

Course Main Course

Cuisine North African

Diet Vegetarian

Keyword halloumi tagine, moroccan halloumi tagine, moroccan harissa halloumi tagine, moroccan tagine vegetarian

Prep Time 10

Cook Time 40

Total Time 50

Servings Servings

Calories 660kcal

Author Brian Jones

Ingredients

1 Medium Red Onion 150g
2 Garlic Cloves
1 Red Chilli Pepper Use a medium-hot variety
2 tablespoon Olive Oil
10 cm Cinnamon Bark 4"
2 tablespoon Rose Harissa Paste
75 ml Vegetable Stock ⅓ Cup
1 teaspoon Lemon Juice
1 teaspoon Dried Mint
⅛ teaspoon Salt
200 g Halloumi Cheese 7oz
50 g Blanched Almonds ¼-⅓ Cup
½ teaspoon Sumac
½ teaspoon Zaatar
1 Handful Fresh Coriander

Instructions

Cut the onion in half, peel it and slice it into half-moon shapes as thinly as you can.
Peel and finely chop the garlic cloves.
Cut the chilli pepper into thin rounds.
Pour the oil into the base of the tagine, create a flat layer of red onions, then sprinkle over the garlic, chilli peppers and add the cinnamon stick.
Add the lid, turn the heat to low and allow the onions to cook for 15 minutes whilst you prepare the rest of the ingredients.
Mix the vegetable stock with the harissa paste, dried mint, lemon juice and salt, then set aside.
Cut the halloumi cheese into 25mm (1") cubes.
When the onions have had 15 minutes, remove the lid and add the halloumi cheese in a single layer, followed by the almonds.
Pour over the harissa sauce that we mixed earlier, then sprinkle over the sumac and zaatar, return the lid and cook on low for another 20 minutes.
Serve with lots of fresh coriander.

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