Whether you are camping or grilling salmon on a charcoal barbecue, this unique method of cooking salmon over fire is going to be a game-changer. If you love grilled fish, you might want to try my Mediterranean Whole Grilled Mackerel recipe!

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Discovering Norwegian salmon cooking techniques

A roaring fire, sending sparks into the air. Burning wood, crackling and spitting with each additional log. And the spittle of juices dripping off a big piece of salmon, falling back onto the coals in a cascade of smoke and flame.

The first time I tasted fire-cooked Norwegian salmon was in a Christmas market in Lubeck, where I went during the holiday season a few years ago. I began drooling as soon as I saw the massive chunks of Norwegian salmon fish cooking over the open fire.

I watched in awe as burly men added coals and stirred logs, producing a burst of flames that would send rivulets of juice dribbling down onto the open flames. The smell alone was intoxicating, more appealing to me than any glass of mulled wine.

Served with potatoes and a delicate cream sauce, Norwegian fire-grilled salmon was everything I could have wished for on a cold winter day.

Authentic Viking salmon cooking method

For two years, I dreamed of recreating my own Nordic fire-grilled salmon at home.

I began researching this unique salmon grilling method, and discovered it dates back to Viking times. It is called plankefisk, or the art of slow roasting salmon on a plank. Plankefisk på bål is plank fish over a campfire.

It is a method for cooking Norwegian salmon, Scandinavian salmon, and generally can be thought of as a Viking Nordic salmon recipe.

Originally in Viking times, Norwegian salmon was nailed to the board with wooden nails that were especially whittled, but in modern times wires or metal strips are often used.

Uncovering the method for modern fire cooked Norwegian salmon

My husband and I brainstormed various ideas on how we could replicate the contraption that enabled the Viking fire-grilled salmon to cook so expertly on an open flame.

Whether we were cooking salmon over a campfire or cooking salmon on a charcoal barbeque, we wanted the results to be easy, delicious and authentic to original Viking recipes.

How to build the contraption for Norwegian salmon cooking over a fire

After enough planning, we finally headed down to a local hardware store and purchased the necessary supplies:

• two grilling planks of your choice of wood (this is the cheapest batch of cedar grilling planks I found; if you'd like to purchase less than 12, this is a good option).
• an untreated craft wire;
• Regular coal (avoid briquettes for a more natural, longer burn); and
• barbecue wood chips (optional - it gives the fish an additional smoky taste).

We then purchased some fillets of fish with the skin on - we tried both salmon and trout, and both turned out expertly.

And on New Year's Eve, off to work we went on making Nordic fire-grilled salmon.

And after many times of cooking this fish since then, I can honestly say this is the best way to grill salmon with skin.

Why you need to try this Scandinavian salmon recipe for cooking fish over fire

Try this Scandinavian salmon recipe the next time you are looking for a dish that is:

• Engaging - watching this ancient Viking salmon grilling method turns a simple gathering into a real winter festivity, or a summer campfire salmon cookout into a celebration!
• Authentic - this salmon recipe and salmon grilling technique date back to ancient Viking times!
• Beautiful - with the flames dancing on the salmon, it makes for quite a show.
• Produces juicy salmon - without direct contact with heat, the salmon retains its juiciness and maintains flavor.

This Nordic salmon recipe is a recipe for special occasions that comes together quickly once you have all the supplies - and that makes quite a show!

What to serve with this Norwegian salmon recipe

In Viking times, fire grilled salmon was served with Rugbrød (Rye Bread with Smoked Barley). You can try serving it with another ancient bread technique - Italian sourdough.

I like to serve it with potatoes and cream sauce for an authentic gluten-free grilled Norwegian salmon dish.

You can also make a sauce out of mayonnaise, cream, mustard and dill for another authentic Scandinavian salmon recipe. (see the recipe in the Notes section!)

Served with some hot toddy or a glass of gluhwein, Nordic fire-grilled salmon is the perfect dish for your winter gatherings.

Ingredients

• Large salmon fillets, skin-on - grab a big side of salmon, but make sure the skin is on. Trout will also work well here.
• Potatoes - you can use any potatoes you have on hand, but I like white potatoes. Peel them before serving.
• Cream - regular 15% cooking cream or the non-dairy cream of your choice will do.
• wild garlic or oregano (optional) - you can also use watercress for authentic Viking salmon preparation. This adds a touch of flavor and color to this delicious salmon recipe.
• salt
• pepper

See recipe card for exact quantities.

Equipment

• grill or open campfire
• grilling planks
• craft wire
• Drill

Instructions

To prepare Viking open fire grilling station:

Soak grilling planks in water for at least one hour.

Using an electric drill, drill holes along the short edge of two grilling planks. The holes should be about double the diameter of your chosen craft wire. Pass wire through both grilling planks, tying them together - this should look like a spiral-bound notebook.

Fire up your charcoal barbecue or campfire, getting it to a high heat and an open flame.

Pat fish fillets dry.

To cook Norwegian salmon recipe:

Lay one salmon fillet along each grilling plank, facing each other (the two fish should be on the inside of a triangle created by the planks when they stand). Secure each piece of fish to its grilling plank using several rows of craft wire. Turn plank face-side down to ensure fish stays on.

Let fish cook for 30 minutes, stoking the fire periodically to maintain a lively, strong flame. After about 30 minutes, turn the planks top to bottom for even cooking.

With red charcoals burning, add flavored smoke wood chips - this will release the aroma of the wood.

Stand the grilling planks upright on top of the barbecue or around the open-flame campfire, forming a triangle. Try to ensure the flame isn't touching the fish - you should even be able to hold your hand to the fish without it burning.

Norwegian salmon is cooked when the flesh is soft and cooked through, after about 1 hour total. Remove from flame at this point - the fish will continue cooking as it rests, so take care not to overcook.

To prepare potatoes:

• Boil peeled potatoes in a large pot with salted water, about 20 minutes.

How to serve Fire-grilled Nordic salmon:

Slice potatoes into circles. Arrange on a plate. Top with a piece of the Nordic fire grilled salmon. Drizzle generously with cream - it should permeate everything! Sprinkle with salt, pepper, chopped wild garlic or oregano before serving.

Adaptation: Try this Norwegian salmon sauce!

You can also make a Norwegian salmon sauce out of ½ cup of mayonnaise, 2 tablespoons sour cream, 1 teaspoon Dijon mustard, the juice of half a lemon and a handful of chopped dill.

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Recipe

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Nordic fire-grilled salmon with potatoes and cream

Cooked over an open fire, Nordic fire-grilled salmon with potatoes and cream is an elegant and captivating dish for the most special winter gatherings.

Course Fish, Main, Main Course

Cuisine dairy-free, German, Germany, Nordic, norwegian, Scandinavian

Keyword barbecue, barbeque, campfire, chantilly cream, German, gluten-free, grilling, potatoes, salmon, summer, trout, winter

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Soaking time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8 people

Calories 331kcal

Author Ksenia Prints

Equipment

• grill or open campfire
• grilling planks
• craft wire
• Drill

Ingredients

• 2 large salmon fillets, skin-on trout will also work well
• salt
• pepper
• 8-10 potatoes peeled
• 250 ml cream
• wild garlic or oregano

Instructions

To prepare Viking open fire grilling station:

• Soak grilling planks in water for at least one hour.
• Using an electric drill, drill holes along the short edge of two grilling planks. The holes should be about double the diameter of your chosen craft wire. Pass wire through both grilling planks, tying them together - this should look like a spiral-bound notebook.
• Fire up your charcoal barbecue or campfire, getting it to a high heat and an open flame.
• Pat fish fillets dry.

To cook Norwegian salmon recipe:

• Lay one salmon fillet along each grilling plank, facing each other (the two fish should be on the inside of a triangle created by the planks when they stand). Secure each piece of fish to its grilling plank using several rows of craft wire. Turn plank face-side down to ensure fish stays on.
• Let fish cook for 30 minutes, stoking the fire periodically to maintain a lively, strong flame. After about 30 minutes, turn the planks top to bottom for even cooking.
• With red charcoals burning, add flavored smoke wood chips - this will release the aroma of the wood.
• Stand grilling planks upright on top of barbeque or around the open flame campfire, creating the shape of a triangle. Try to ensure the flame isn't touching the fish - you should even be able to hold your hand to the fish without it burning.
• Norwegian salmon is done cooking when it is soft and the flesh has fully cooked, after about 1 hour total. Remove from flame at this point - the fish will continue cooking as it rests, so take care not to overcook.

To prepare potatoes:

• Boil peeled potatoes in a large pot with salted water, about 20 minutes.

To serve:

• Slice potatoes into circles. Arrange on a plate. Top with a piece of the Nordic fire grilled salmon. Drizzle generously with cream - it should permeate everything! Sprinkle with salt, pepper, chopped wild garlic or oregano before serving.

Notes

For another Viking salmon preparation, you can also make a Norwegian salmon sauce out of ½ cup of mayonnaise, 2 tablespoons sour cream, 1 teaspoon Dijon mustard, the juice of half a lemon and a handful of chopped dill.

Nutrition

Calories: 331kcal | Carbohydrates: 38g | Protein: 14g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 59mg | Sodium: 40mg | Potassium: 1135mg | Fiber: 5g | Sugar: 3g | Vitamin A: 483IU | Vitamin C: 42mg | Calcium: 51mg | Iron: 2mg

The post Fire-grilled Nordic salmon recipe appeared first on At the Immigrant's Table.

Every summer, there was a family on our street that ran their sprinkler for hours. Not for the grass. The lawn had usually given up by July anyway. The sprinkler became the neighborhood clock.

The moment the water started spraying, children appeared from nowhere. Bicycles clattered onto driveways. Flip-flops slapped against the pavement. Popsicles dripped down wrists faster than anyone could eat them. Leo and Lin would run outside before I even had time to finish tying Lin's hair, already asking if their friends were coming.

F stayed near the grill, the same way he always does, checking the propane and moving chairs into the shade. I would stay in the kitchen with the windows open, preparing whatever would greet everyone after hours of running through the water.

Summer felt generous like that. 

One neighbor often came back from the park carrying sliced watermelon. Another family would send over grilled corn wrapped in napkins. Nobody kept score. Plates moved back and forth across fences without much thought. Somewhere along the way, I started sending over these whole grilled mackerel packets. People loved them.

Maybe it was because mackerel belongs outdoors. Maybe because opening the foil releases that first rush of steam scented with rosemary and lemon. Or maybe because meals eaten after hours of sunshine always seem to disappear faster.

This foil-grilled mackerel with garlic, rosemary, and thyme reminds me of those afternoons. You marinate the fish, seal everything inside, and let the grill do its work while everyone else is busy chasing water, shade, or one last game before dinner.

Growing up around Russian and Ukrainian cooking, whole fish never felt unusual. Fish appeared on holiday tables and Friday evenings, sometimes baked, sometimes pickled, sometimes served cold with potatoes and herbs. Later, I noticed how whole fish carried a similar sense of gathering around the table. Fresh herbs, citrus, and simple preparations allowed the fish itself to remain the center of attention.

It shaped recipes like my Nordic fire-grilled salmon, which we often make when friends come over during long summer evenings. It led to the whole fish with pomegranate molasses that brings Middle Eastern flavors to the table with sweet and tangy notes. On quieter nights, I return to classic white fish in white wine sauce, the kind of dinner that feels gentle after a busy day.

This foil-grilled mackerel belongs to the hottest part of summer. The fish marinates while children play. It cooks gently inside its foil packet while conversations drift across fences. By the time everyone settles around the table, the flesh has become tender and fragrant with garlic, rosemary, thyme, and lemon.

For me, that is what summer food should do. It should allow you to spend more time with people and less time managing dinner.

Ingredients

Whole mackerel is what makes this recipe work. I always look for fish with clear eyes and firm flesh because the natural oils in mackerel keep it moist over the grill. Growing up around Mediterranean and Israeli cooking taught me that oily fish are among the easiest whole fish to cook outdoors because they stay tender even over strong heat. Sardines or whole trout can step in if mackerel isn't available, though they have a lighter flavor and cook a bit faster.

Garlic gives the fish its direction. As it cooks inside the foil packet, it softens and mingles with the juices from the fish and lemon. I learned early on that minced garlic works better here than large slices because it slips into the cuts made along the sides and seasons the flesh more evenly. Shallots can work in its place, though the flavor will be softer.

Fresh rosemary and thyme are the herbs I come back to every summer. Their fragrance reminds me of grilled fish served along the Mediterranean coast, where simple herbs often do most of the work. I tuck extra sprigs inside the cavity because they perfume the fish as it cooks. Oregano or parsley can replace them, though rosemary brings a deeper aroma that pairs especially well with mackerel.

See the recipe card for the full list and exact quantities.

How to Make Whole Grilled Mackerel with Garlic, Rosemary, and Thyme

Whole grilled mackerel is one of those recipes that rewards paying attention to small details. The foil packet does much of the work, though there are a few visual cues that make the difference between fish that stays succulent and fish that cooks too far. Here's what to look for along the way:

Mix the Herb Marinade

• The marinade should smell bright and fragrant, with the rosemary standing out first.
• Because mackerel has rich flesh, it can handle plenty of herbs without becoming overwhelmed. Don't worry if bits of garlic and herbs float rather than fully combining. The oil will carry them where they need to go.

Prepare and Score the Fish

• Drying matters more than many people think. Excess moisture prevents the marinade from clinging to the fish.
  • The cuts should be shallow, enough to expose the flesh without cutting all the way through. I learned after several summers of grilling whole fish that deeper cuts can cause the fish to break apart when serving.
• The skin should still feel firm and intact.

Season Inside and Out

• As the fish rests, the herbs begin scenting the flesh from the inside. You want everything lightly coated rather than swimming in marinade. Too much liquid can dilute the natural flavor of the fish.
• During the marinating time, the skin will take on a glossy appearance and the garlic aroma will become more pronounced.

Bring the Fish Closer to Room Temperature

• Heat the grill to medium-high heat and remove the fish from the refrigerator shortly before cooking.
• Cold fish placed directly on a hot grill often cooks unevenly. Allowing it to lose some of its chill helps the flesh cook more consistently from edge to center.
• Meanwhile, the grill should feel properly heated. A grill that is too cool creates excess steam and prevents the fish from developing its full flavor.

Build the Foil Packets

• Place each fish on a sheet of heavy-duty foil and drizzle any remaining marinade over the top. Fold and seal the foil securely, leaving a little room around the fish.
• That empty space inside the packet is important. The fish needs room for steam to circulate. The packet should resemble a loose envelope rather than something tightly wrapped.
• If the foil presses directly against the fish everywhere, the flesh may cook unevenly.

Grill Until the Packets Puff Slightly

• Place the packets on the grill and close the lid.
• After some time, you may notice the packets puffing slightly. That is a good sign. Inside, the lemon releases moisture, the herbs perfume the fish, and the natural oils from the mackerel mingle with the marinade.
• Turn the packets carefully halfway through cooking. Heavy-duty foil helps prevent tearing, though I still use tongs and support the bottom with a spatula when flipping.
• Because mackerel is naturally rich, it cooks quickly. I usually begin checking a little early during the second side rather than waiting until the last minute.

Check for Doneness Carefully

• The flesh should look opaque instead of translucent and should separate easily when nudged with a fork. If it still appears glossy and slightly raw near the backbone, close the packet again and continue cooking for several more minutes.

• Try not to rely only on time. Size varies from fish to fish, and mackerel can go from perfectly cooked to dry faster than many white fish.

Crisp the Skin, if Desired

• If you enjoy crisp skin, carefully open the packets near the end of cooking and transfer the fish directly onto the grill grates.
• Two or three minutes are usually enough. Watch closely during this step because the skin darkens quickly thanks to the natural oils in the fish.
• You are looking for lightly blistered skin rather than heavily charred patches.

Let the Fish Rest Before Serving

• As the fish sits, the juices settle back into the flesh. Rushing this stage can cause those juices to run onto the plate instead of staying inside the fish.
• When you finally open the packets, you'll find a fragrant mixture of lemon, herbs, and fish juices pooled at the bottom. I always spoon that liquid over the top before serving. It carries some of my favorite flavors in the entire dish and reminds me why foil-grilled fish has become one of our summer traditions.

Storage

Store leftover whole grilled mackerel in an airtight container in the refrigerator for up to 2 days. I like to keep some of the cooking juices with the fish, as they help prevent it from drying out. When ready to eat, reheat gently in a low oven or enjoy it cold, flaked into salads or grain bowls. High heat tends to dry the flesh, so avoid prolonged microwaving.

For longer storage, remove the meat from the bones and freeze it in a freezer-safe container for up to 2 months. Keeping the fish boneless before freezing makes it much easier to use later. Thaw overnight in the refrigerator before reheating gently. The texture will be a bit softer after freezing, though the garlic, herbs, and lemon still come through nicely.

FAQs

Recipe

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Whole Grilled Mackerel

Whole grilled mackerel with lemon and herbs cooks in foil for a tender, easy summer dinner.

Course Fish, Main Course

Cuisine Mediterranean

Keyword Whole Grilled Mackerel

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Marinate Time 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 2 servings

Calories 927kcal

Author Ksenia Prints

Equipment

• Grill
• Medium bowl
• whisk or fork
• Sharp Knife
• Cutting Board
• paper towels
• Heavy-duty aluminum foil
• tongs
• Spatula
• Fork

Ingredients

For the Herb Marinade

• 3 tablespoons extra virgin olive oil
• 4 garlic cloves minced
• 1 tablespoon fresh rosemary finely chopped
• 1 tablespoon fresh thyme leaves
• Juice of 1 lemon
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

For the Fish

• 2 whole mackerel about 1 pound each, cleaned and gutted
• 1 lemon sliced into rounds
• 4 fresh rosemary sprigs
• 4 fresh thyme sprigs

Instructions

Prepare the Herb Marinade

• Whisk together the olive oil, garlic, rosemary, thyme, lemon juice, salt, and pepper. The mixture should smell bright and fragrant, with bits of herbs suspended throughout the oil.

Prepare the Fish

• Rinse the whole mackerel and pat them very dry with paper towels. Using a sharp knife, make three shallow diagonal cuts on each side of the fish. These slashes help the marinade season the flesh more evenly.

Season and Marinate

• Rub the herb mixture inside the cavities, into the cuts, and all over the skin. Tuck lemon slices along with rosemary and thyme sprigs inside each fish. Refrigerate for 30 minutes to allow the flavors to settle into the flesh.

Heat the Grill

• Preheat the grill to medium-high heat, around 400°F. Remove the fish from the refrigerator about 10 minutes before cooking so they lose some of their chill.

Build the Foil Packets

• Place each fish in the center of a sheet of heavy-duty foil. Spoon any remaining marinade over the top. Fold and seal the packets tightly around the edges, leaving some room inside so steam can circulate while cooking.

Grill the Fish

• Place the packets on the grill and close the lid. Cook for 15 minutes, then carefully turn the packets and continue cooking for another 12 to 15 minutes. The packets may puff slightly as steam builds inside.

Check for Doneness

• Open one packet carefully, directing the steam away from yourself. The flesh should appear opaque and separate easily with a fork. If it still looks shiny near the backbone, reseal the packet and cook a few minutes longer.

Rest and Serve

• Allow the packets to rest for 3 to 5 minutes before opening completely. Transfer the fish to plates and spoon the fragrant juices from the bottom of the foil over the top before serving.

Nutrition

Calories: 927kcal | Carbohydrates: 8g | Protein: 92g | Fat: 57g | Saturated Fat: 13g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 27g | Cholesterol: 212mg | Sodium: 1553mg | Potassium: 1961mg | Fiber: 2g | Sugar: 1g | Vitamin A: 490IU | Vitamin C: 45mg | Calcium: 149mg | Iron: 7mg

The post Mediterranean Whole Grilled Mackerel With Lemon and Garlic appeared first on At the Immigrant's Table.

There's a particular shade of green I wait for every year. It's not the bright green of spring herbs or the dark green of kale. This one is muted, soft, and a little nostalgic. The color of shelled pistachios. It appears in cookies, in bark, sometimes in cake. And here, every summer, it reemerges in our freezer in the form of white chocolate pistachio ice cream, alongside my Corn Ice cream and Vegan Halva Tahini ice cream. I also like serving them with my Gluten-free cones.

This recipe started simply, as many of mine do. It was somewhere between Leo asking for a sweet snack and Lin knocking over a cup of juice. I had leftover pistachio cream from a no-bake chocolate pistachio cake I had made for my husband's birthday, and a half-eaten bar of white chocolate. The rest was instinct. I warmed the cream and sugar on the stove, stirred in the chocolate, then folded in that jar of pale green pistachio spread. Creamy and gently nutty.

What surprised me most was how quickly my husband claimed it. Not casually, not with a passing comment, but with certainty. "This one's my favorite," he said, spoon still in hand. And coming from a man who rarely asks for dessert, that meant something. Every summer since, he finds a way to remind me. Sometimes he points to the pistachios in the store, other times he casually asks if we still have any white chocolate. I knew what he meant.

There, pistachios are folded into cookies, chopped into rugelach, crushed over desserts without fanfare. In my own childhood, they showed up every Purim in pistachio hamantaschen, tucked into the corners of soft, buttery dough. My mother would let me sprinkle crushed nuts over the tops before baking, the scent of freshly baked pastry and pistachio filling the house.

Homemade Pistachios Through the Seasons

Since then, this ice cream has become a regular in our home. It's something we eat slowly, even when the days are fast. I'll sometimes serve it with shards of cranberry-pistachio white chocolate bark for guests, or next to a plate of pistachio cranberry cookies when we want something small and sweet with coffee. The kids don't need anything extra, they like it as it is.

It's one of the few desserts we all agree on, the only one that disappears before I can tuck away a portion for later.

Pistachios have always felt like more than an ingredient to me. They're small, yes - but they've carried stories across generations. My Ukrainian grandmother used them in cakes when she could get them. My Colombian mother-in-law stirs crushed nuts into savory dishes, balancing salt with sweetness.

And in our own kitchen, they bridge these histories. We bake them into cookies in winter. We gift bark around the holidays. And we make this ice cream as soon as the weather turns warm.

Their pale green feels both familiar and comforting. A quiet richness. Not showy, not overpowering, just steady. Like the people I love most.

And maybe that's why this ice cream means so much to me. It gives us a moment to savor. The background music to our noisy kitchen, the finish to a family meal, the quiet companion to a long afternoon when the kids finally settle for a nap. It's a way of saying, "I remember." And sometimes, that's all we need.

Ingredients

• Heavy Cream - This is what gives the ice cream its body and softness. I always use full-fat cream, it's the base for most of our summer ice creams. Especially those I churn during naptime. If you're dairy-free, coconut cream can work in a pinch! Though it won't taste the same, but it will still scoop beautifully.
• Whole Milk - Whole milk lightens the cream without sacrificing richness, making the final result feel cold and lush, not dense. It also helps balance the sweetness from the chocolate and pistachio.
• White Chocolate - I use a bar of white chocolate, chopped into small pieces so it melts evenly. Not chips ones! They have stabilizers that don't melt as well. If you're using a sweeter pistachio spread, you can reduce the amount slightly, but I rarely do.
• Pistachio Cream Spread - I look for pistachio spread that lists nuts first-avoid anything where sugar or palm oil dominates. Good pistachio cream tastes earthy, almost floral, and subtly toasted. If you can't find pistachio spread, a smooth homemade version using roasted pistachios and a bit of neutral oil will work, though the color may be darker.

See the recipe card for full list and exact quantities.

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How to Make Pistachio Ice Cream Recipe

This pale green ice cream is smooth, nutty, and quietly sweet! Its the kind of summer dessert that disappears by the spoonful. It takes only a few ingredients and a bit of time, most of it hands-off, and the results are something you'll return to every year.

Warm the Cream Base

In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium-low, stirring occasionally, until the sugar has completely dissolved. The mixture should be warm, but not boiling.

Melt in the White Chocolate

Remove the pan from heat and immediately add the chopped white chocolate. Let it sit for 30 seconds to soften, then stir gently until completely melted and smooth. If needed, return the pan to very low heat and stir constantly to finish melting.

Whisk in the Pistachio Cream

Once the chocolate is fully melted, whisk in the pistachio cream spread. Keep stirring until the mixture is fully blended and turns a pale green. It should look silky and uniform, with no streaks.

Chill the Mixture

Pour the base into a large bowl and let it cool slightly before covering. Chill in the refrigerator for at least 2 hours, or overnight if easier. The colder the base, the creamier the churn.

Churn the Ice Cream

Once fully chilled, stir the mixture to recombine any separation. Pour into your ice cream maker and churn according to the manufacturer's instructions. It should thicken into a soft-serve consistency after about 20-25 minutes.

Freeze Until Scoopable

Transfer the churned ice cream into a freezer-safe container. Press a piece of parchment paper directly on the surface to prevent ice crystals, then cover and freeze for at least 4 hours.

Serve Cold

When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly. Scoop into bowls or cones, and if you like, sprinkle with chopped roasted pistachios for texture and color.

Storage

Once the churner quiets down and you've tucked away that first bowl of pistachio ice cream, the rest can be stored in a freezer-safe container with a snug-fitting lid. I like to press a piece of parchment paper directly against the surface before sealing. This will keep ice crystals from forming and help the texture stay smooth.

In our house, this ice cream rarely lasts long, but it will keep beautifully in the freezer for up to two weeks. When you're ready for another scoop, let the container sit on the counter for about 5-10 minutes to soften. And if you have any shards of cranberry-pistachio white chocolate bark left, a little on the side never hurts.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Pistachio Ice Cream

A gentle, nutty pistachio ice cream made for quiet days and summer memories.

Course Dessert, dessert / snack

Cuisine Fusion, gluten-free

Keyword dessert, ice cream, Italian, kid-friendly, kid-friendly dessert, pistachios, snack, white chocolate

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Freeze Time 6 hours hours

Total Time 6 hours hours 20 minutes minutes

Servings 1 quart

Calories 2761kcal

Author Ksenia Prints

Equipment

• Medium saucepan
• Whisk
• Large mixing bowl
• Ice cream maker
• Parchment paper

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• ½ cup sugar
• 4 oz white chocolate chopped
• ½ cup pistachio cream spread

Instructions

• In a medium saucepan, heat the heavy cream, whole milk, and sugar over medium-low. Stir occasionally until the sugar fully dissolves and the mixture is warm (do not boil).
• Remove from heat and add the chopped white chocolate. Let it sit for 30 seconds, then stir gently until completely melted and smooth.
• Add the pistachio cream spread to the warm base. Whisk until fully combined and pale green with no visible streaks.
• Pour the base into a large bowl. Let cool slightly, then cover and refrigerate for at least 2 hours, or overnight. Stir before churning if any separation occurs.
• Pour the chilled mixture into your ice cream maker and churn according to manufacturer instructions (typically 20-25 minutes) until thick and creamy like soft-serve.
• Transfer the churned ice cream to a freezer-safe container. Press parchment directly onto the surface and freeze for at least 4 hours.
• Let the ice cream soften at room temperature for 5-10 minutes before scooping. Serve plain or topped with chopped roasted pistachios.

Video

Nutrition

Calories: 2761kcal | Carbohydrates: 192g | Protein: 28g | Fat: 216g | Saturated Fat: 136g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 55g | Cholesterol: 591mg | Sodium: 324mg | Potassium: 1145mg | Fiber: 0.2g | Sugar: 192g | Vitamin A: 7427IU | Vitamin C: 3mg | Calcium: 841mg | Iron: 1mg

The post Pistachio Ice Cream appeared first on At the Immigrant's Table.

There's always another ice cream. That's what I told myself as I stood in line at Dalla Rose, the little creamery tucked behind the bookstore with the flickering neon sign. I'd just finished chasing Leo down the sidewalk and was too tired to argue when he pointed to a pale yellow pint. His request that week for "yellow" ice cream.

I took one bite and knew I was in trouble. Corn ice cream. Another favorite. One that would quietly wedge itself into our summer, our kitchen, and my thoughts until I learned how to make it myself.

It's a bit of a process. You simmer the cobs, steep the kernels, whisk yolks low and slow, strain, chill, churn, freeze. But the reward? A scoop of late summer. Custardy, soft, not too sweet. That earthy sweetness corn hides inside its husk comes through like a memory more than a flavor.

And for me, that memory begins far from any creamery.

If you want to expand your homemade flavor of ice creams, try my Vegan Halva Tahini Ice Cream, Pistachio Ice Cream, and a very tasty Pear shortcake with tarragon and caramelized pear coconut ice cream treat.

Every summer when I first moved to Manitoba, just outside the city, we'd pass a roadside corn stand - a sagging table shaded by tarp, stacked with golden ears. The woman behind it took coins and smiles and always tossed in an extra cob. My mom never drove past without stopping. Half the corn went straight into a pot, slathered with butter. The rest she saved.

"For something new," she'd say, husks at her feet. Sometimes that meant spiced Mexican street corn. Then later, when I met the man who would become my husband, arepas de choclo-crispy-edged and topped with queso. They stuck. I still make them year-round, especially when I've frozen corn at its peak season to hold onto summer just a little longer. I even loved sweet corn, as in this Roasted Corn Cheesecake with the sweetest cheeky little blueberry compote.

So did this corn soup. It leaned more curious than comforting, but we ate it anyway, laughing through the steam. And these days, all my kids need when they're having a bad day is a bowl of gluten free creamed corn, which became our favorite side dish.

Where Summer Settles Into Memory

That's what I thought about when I tasted the corn ice cream at Dalla Rose. The old corn stand. The arepas. That soup. So I went home and started trying.

Simmering corn in cream. Whisking yolks. Straining, chilling, starting again. There were failed batches. Ones that froze too hard, or split. But when I finally nailed the texture - that soft, custardy scoop - and the taste that felt like a page out of my past, I knew it was ours.

So on quiet summer evenings, after bedtime delays and backyard games, we sit on the porch with bowls of melting corn ice cream. Sometimes I make them into ice cream sandwiches, and sometimes I just sprinkle a few toasted kernels on top. But mostly, we just eat it as is. Simple. Golden. Familiar.

It's become a little treat. Like freezing corn for winter arepas, pulling it out for a simmering pot of ajiaco, or making popsicles when the heat won't let up. Each scoop carries a little sunlight, tucked into the rhythms of our family life.

Ingredients

• Fresh Corn - This recipe begins and ends with corn. I use four ears of fresh, in-season corn because both the kernels and the cobs are essential. If fresh corn isn't available, frozen kernels can work in a pinch - but skip the cobs and accept that the flavor won't be quite as deep!
• Heavy Cream - For that scoopable, custard-like richness. The fat content in cream helps bind everything together and keeps the texture silky once frozen. You can make this recipe with coconut cream for a dairy-free version, but expect a slightly different (though still lovely) flavor.
• Whole Milk - Balances out the richness of the cream while still giving the base enough body. I wouldn't recommend swapping this out for low-fat options, as the final ice cream may turn out icy rather than smooth.
• Egg Yolks - Five yolks give the ice cream its classic French-style custard base. They thicken the mixture and lend a pale golden color that pairs beautifully with the corn's hue. 
• Vanilla Extract - Just a teaspoon rounds out the flavor, making the corn taste fuller, almost toasted. I've made it with half a scraped vanilla bean before, and if you have one on hand, it's a beautiful upgrade, but extract works perfectly well.

See the recipe card for full list and exact quantities.

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How to Make this Corn Ice Cream Recipe

If you're craving a summer dessert that's creamy, quietly sweet, and rich with the flavor of real corn, this homemade corn ice cream is worth every step. It's a slow process, but a deeply satisfying one, especially when shared with curious little helpers and sticky spoons.

Prepare the Corn

Shuck the corn and slice the kernels off the cobs. Set the kernels aside and reserve the cobs. You'll use both to build flavor into the base.

Simmer the Corn Base

In a medium saucepan, combine the corn kernels, reserved cobs, heavy cream, whole milk, ½ cup of sugar, and a small pinch of salt. Bring to a gentle simmer over medium heat, stirring occasionally. Once it begins to bubble lightly, remove from heat, cover the pot, and let the mixture steep for 1 hour. This is where the corn flavor deepens and blooms.

Blend and Strain

After steeping, discard the cobs. Pour the mixture into a blender and blend until completely smooth. Strain through a fine mesh sieve into a clean bowl, pressing gently to extract as much liquid as possible. Set aside.

Temper the Egg Yolks

In a separate bowl, whisk the egg yolks with the remaining ¼ cup sugar until smooth and pale. Slowly drizzle in about 1 cup of the warm corn mixture while whisking constantly-this step gently raises the temperature of the yolks so they don't scramble.

Combine and Blend Again

Pour the warmed egg mixture back into the rest of the corn base and whisk to combine. If it's not fully smooth, you can blend it again briefly for a silky finish.

Cook the Custard

Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon or heatproof spatula. Keep stirring until the custard thickens enough to coat the back of a spoon, about 170°F. Don't rush this part! Gentle heat is key.

Add Vanilla and Chill

Remove from heat and stir in the vanilla extract. Strain one final time into a clean bowl to remove any bits of cooked egg. Cover and chill the custard in the fridge for at least 4 hours, or overnight if you can. A fully chilled base will churn beautifully.

Churn the Ice Cream

Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions. It should reach a soft-serve consistency after about 20-30 minutes.

Freeze Until Firm

Transfer the churned ice cream into a freezer-safe container. Press a piece of parchment directly onto the surface to prevent ice crystals, then seal and freeze for at least 4 hours, or until firm.

Serve

Scoop into bowls and serve as is, or garnish with a drizzle of honey, a spoonful of caramel, or a few toasted corn kernels for crunch.

Storage

If you manage to have any corn ice cream left, it keeps well in the freezer for up to five weeks. Store it in an airtight container with a layer of parchment pressed gently on top to help prevent ice crystals from forming. I like to use an old metal loaf pan with a tight lid, it chills evenly.

The texture is at its best in the first few days: creamy, soft, and easy to scoop after a short rest on the counter (about 5-10 minutes does the trick). After a week, it can start to harden a bit, especially around the edges, but the flavor holds strong.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Corn Ice Cream

A soft, custardy corn ice cream full of fresh flavor and golden warmth.

Course Dessert, ice cream

Cuisine comfort food, gluten-free, Summer

Keyword corn, dessert, freezing, gluten-free, ice cream, kid-friendly, kid-friendly dessert, snack, summer, sweet

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 50 minutes minutes

Servings 1 quart

Calories 2647kcal

Author Ksenia Prints

Equipment

• Medium saucepan
• blender
• Fine mesh strainer
• Whisk
• Mixing bowls
• Spatula

Ingredients

• 4 ears fresh corn kernels removed (reserve cobs)
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar divided
• ¼ teaspoon salt
• 5 large egg yolks
• 1 teaspoon vanilla extract

Instructions

• In a medium saucepan, combine the corn kernels, reserved cobs, cream, milk, ½ cup sugar, and salt. Bring to a gentle simmer over medium heat, then remove from heat, cover, and let steep for 1 hour to infuse with corn flavor.
• Remove and discard the cobs. Blend the mixture until smooth, then strain through a fine mesh sieve into a clean bowl, pressing down to extract all the liquid.
• In a separate bowl, whisk the egg yolks with the remaining ¼ cup sugar until pale and smooth. Slowly whisk in about 1 cup of the warm corn mixture to temper the yolks.
• Pour the yolk mixture back into the rest of the corn base and whisk to combine. Blend again briefly if needed for a silky texture.
• Return the mixture to the saucepan. Cook over medium heat, stirring constantly, until it thickens slightly and coats the back of a spoon (around 170°F).
• Remove from heat and stir in the vanilla. Strain once more to remove any cooked egg bits. Chill in the fridge for at least 4 hours, or overnight.
• Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions (usually 20-30 minutes), until it reaches soft-serve consistency.
• Transfer the churned ice cream to a freezer-safe container. Press parchment paper on the surface, seal, and freeze for at least 4 hours until scoopable.
• Scoop and serve as is, or top with honey, caramel, or toasted corn kernels.

Video

Nutrition

Calories: 2647kcal | Carbohydrates: 179g | Protein: 36g | Fat: 204g | Saturated Fat: 123g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 56g | Cholesterol: 1539mg | Sodium: 848mg | Potassium: 934mg | Fiber: 0.1g | Sugar: 177g | Vitamin A: 8701IU | Vitamin C: 3mg | Calcium: 733mg | Iron: 3mg

The post Corn Ice Cream appeared first on At the Immigrant's Table.

This post is a collaboration with Happy As a Yam. I am proud to only work with people and businesses I truly believe in!

What is Pepita Salsa, or Salsa Macha?

All this talk about halloumi cheese is great, you may think, but what about the other ingredients in our tacos? For example, what is pepita salsa, also known as Salsa Macha?

Salsa Macha is an unusual rich sauce that hails from Veracruz, Mexico. Unlike more typical salsa that is based on fruit or even veggies, Salsa Macha is made from ground and processed dried chiles, garlic, nuts and seeds.

A lot of Salsa Macha is made largely from peanuts or sesame seeds. For my recipe, I wanted to make a salsa based on another seed: pumpkin seed salsa.

In this deeply flavored salsa, ground and toasted pumpkin seeds are joined with mixed dried chiles, sesame seeds and garlic and ground into a delicious, slick pumpkin seed salsa. This salsa goes beautiful with the cheesy flavor of hallomi cheese, but I also love drizzling it on tofu, roasted cauliflower or using in other vegetarian tacos of your choice.

For example, it would go really well on my friend Katia's Curried Jackfruit Tacos.

You can find my pumpkin seed salsa recipe here. When I don't have extra salsa macha in my fridge, I love making a quick homemade salsa to spice these tacos up. It's so refreshing!

Blogger Spotlight: Happy As a Yam

Let me tell you a bit about the blogger who sparked up this delicious recipe: Katia from Happy As a Yam.

I got to know Katia through Instagram, where her colorful and beautiful feed of gluten-free and vegan recipes made me drool every time. Once we started chatting, I was thrilled to discover Katia was also based in Montreal, spending her days cooking and baking gluten-free dishes, just like me!

With a unique palette, an eye for international recipes and an easy-going, light and bright photography style, Happy As a Yam's recipes offer something for everyone. I can't wait to try her gluten-free and vegan croissants, her savory portobello mushroom spaghetti squash boats, or her eggplant ratatouille once my favourite summer vegetable appears!

For this recipe collaboration, Katia developed mouthwatering Curried Jackfruit Tacos that would put any pulled pork recipe to shame. They remind me of my vegan pulled pork sandwich, only they sound even better!

Halloumi Tacos Ingredients

To make these veggie tacos with grilled halloumi cheese, you will need:

• 1 halloumi
• 1 avocado
• 8 corn tortillas (i love these Brown Rice Tortillas)
• 1 pint cherry tomatoes
• ½ purple onion
• Fresh cilantro, to taste
• Lime wedges, to taste
• ½ cup pumpkin seed salsa (salsa macha)

How to Make Halloumi Tacos

Make Salsa Macha

Follow my recipe to make a fiery pumpkin seed salsa, or use your favorite store-bought pepita salsa.

Toast Tortillas

Lightly toast your corn tortillas in the same pan you used to fry the halloumi cheese. Lay 2 pieces of grilled halloumi cheese per taco, topping them with halved cherry tomatoes, and a few slivers of purple onion.

Pan fry halloumi cheese

Drizzle a non-stick pan slightly with oil, and preheat it to medium-high heat.

Add halloumi cheese to the pan; cook for 2 minutes on one side, and 1 minute on the other.

Remove halloumi from the pan. (To see other methods for cooking halloumi cheese, check out my post on this amazing Cypriot cheese).

Assemble halloumi tacos:

Dilute desired quantity of pumpkin seed salsa with a few teaspoons of water to make it more drizzable. Top halloumi tacos with a generous drizzle of salsa and a generous sprinkling of fresh cilantro. Serve with lime wedges.

Adaptations

vegan and dairy-free

To transform these grilled halloumi tacos into vegan tacos, substitute the halloumi cheese for sliced extra firm tofu. Sprinkle each slice with salt and pepper before grilling the tofu slices the same way you would prepare the halloumi cheese.

keto, paleo and whole 30

For keto tacos or Whole 30 tacos, sub the corn tortillas for thinly sliced daikon radish or a keto tortilla. You will end up with miniature, bite-size halloumi cheese tacos that are adorable!

Accompanying Dishes

The following dishes can go nicely alongside these halloumi tacos with pumpkin seed salsa, the ultimate in Mexican - Middle Eastern fusion!

Halloumi is incredibly versatile. If you love these tacos, be sure to try my Grilled Halloumi Burger, crispy Harissa Halloumi Fries, and Fried Halloumi Salad.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Halloumi Tacos With Pepita Salsa, Cherry Tomatoes And Avocados

Halloumi tacos with homemade salsa macha, cherry tomatoes and avocados will give a little Middle Eastern kick to your taco night routine! Our Salsa Macha is a take on pepita seed salsa or pumpkin seed salsa, and it's a delicious sauce you'll go back to over and over again.

Course Main Course, Tacos

Cuisine Mexican, Middle Eastern

Keyword avocado, cherry tomatoes, chiles, chili, cilantro, dairy, gluten-free, halloumi, onions, pepitas, sesame seeds, sunflower seeds

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 people

Calories 649kcal

Author Ksenia Prints

Equipment

• Non-stick pan
• blender OR
• Food processor

Ingredients

• 1 halloumi
• 1 avocado
• 8 corn tortillas
• 1 pint cherry tomatoes
• ½ purple onion
• Fresh cilantro to taste
• Lime wedges to taste
• ½ cup Pumpkin seed salsa (Salsa Macha) Recipe here: https://immigrantstable.com/pepita-salsa-macha/

Instructions

Make Salsa Macha, or grab your favorite salsa

• Follow my recipe for making salsa macha, or use your favorite store bought salsa.

To grill halloumi cheese:

• Drizzle a pan slightly with oil, and preheat over medium-high heat.
• Add the halloumi cheese slices directly to the pan; for 2 minutes on one side, and 1 minute on the other.
• Remove halloumi from the pan, and use in the halloumi tacos immediately.

Assemble halloumi tacos:

• Lightly toast your corn tortillas in the same pan you used to fry the halloumi cheese. Lay 2 pieces of grilled halloumi cheese per taco, topping them with a few avocado slices, some halved cherry tomatoes, and a few slivers of purple onion.
• Dilute desired quantity of sunflower seed salsa with a few teaspoons of water to make it more drizzable. Top halloumi tacos with a generous drizzle of pumpkin seed salsa and a generous sprinkling of fresh cilantro. Serve with lime wedges.

Notes

To transform these grilled halloumi tacos into vegan tacos, substitute the halloumi cheese for sliced extra firm tofu. Sprinkle each slice with salt and pepper before grilling the tofu slices the same way you would prepare the halloumi cheese.

For keto tacos or Whole 30 tacos, sub the corn tortillas for thinly sliced daikon radish. You will end up with miniature, bite-size halloumi cheese tacos that are adorable!

Nutrition

Calories: 649kcal | Carbohydrates: 51g | Protein: 13g | Fat: 48g | Saturated Fat: 5g | Trans Fat: 1g | Sodium: 354mg | Potassium: 1144mg | Fiber: 15g | Sugar: 13g | Vitamin A: 5821IU | Vitamin C: 40mg | Calcium: 128mg | Iron: 5mg

The post Halloumi Tacos With Pepita Salsa, Cherry Tomatoes And Avocados appeared first on At the Immigrant's Table.

There was a night in my Master's program that still lingers between the haze of late hours and the sharp clarity of fried cheese. We had spilled out of the pub, laughter trailing behind us down a quiet street. No one was ready for the night to be over. Someone called for one last hurrah before we all went our separate ways.

Delivery felt too slow, and the thought of sitting in a restaurant felt too long. That's when one of my friends remembered her family always kept blocks of halloumi in the fridge, cheese her relatives had brought from Cyprus and learned to prepare in their own way.

The suggestion alone was enough to keep the night alive. Her kitchen was tiny, barely big enough for three of us, yet somehow we all crowded in. She pulled out a block of halloumi wrapped in wax paper, as if it had been waiting for a moment like this.

As she unwrapped it, she told us how halloumi wasn't like the cheeses we knew. It didn't melt into a puddle. It held its shape, squeaky and firm, perfect for frying. None of us had ever cooked with cheese like that before.

One person sliced the block into sticks, another dusted them clumsily in flour, and the soberest of the group took charge of the pan, easing each piece into hot oil. The pan sputtered and hissed, the fries curled awkwardly, but still they came out golden. I can still remember the squeak as I bit into the first fry, its crisp crust giving way to that elastic chew.

The smell of fried cheese clung to the air for days afterward, and we sat shoulder to shoulder, dipping the fries into whatever sauces we could find, stretching the night a little longer. It was a spontaneous meal, food woven with laughter, late-night chatter, and a heartwarming thread of girlhood that has stayed with me ever since.

These crispy halloumi fries are one of my favorite ways to enjoy halloumi, alongside my Grilled Halloumi Burger, Halloumi Tacos, and Fried Halloumi Salad.

Where the Crispy Meets the Squeak

Halloumi behaves differently from the cheeses most of us grew up with. Where mozzarella melts away and cheddar stretches into threads, halloumi holds its ground. High heat doesn't break it down but instead transforms it. The edges turn golden and crisp, while the inside softens into a springy bite that keeps its shape.

It's strength is what makes it so versatile, slipping into a fried halloumi salad where its warmth meets crisp vegetables, or folded into tacos where it takes the place of meat and surprises everyone at the table.

I've written before about how to cook halloumi, but it always comes back to the same thing: it shines when seared or fried, its edges browned, its body holding that squeak between the teeth.

This recipe is simple, but it always feels like more than the sum of its parts. The yogurt dip softens the heat of rose harissa, the za'atar clings to each fry with its earthy fragrance, and fresh mint brightens every bite. That's what makes halloumi fries special. They aren't simply fried cheese sticks.

They are connection between friends who didn't want the night to end, between cultures that know the value of salt, herbs, and patience, and between my past and the family I feed today.

Ingredients

• Greek Yogurt - I love using thick Greek yogurt as the base for the dip. If Greek yogurt isn't available, labneh works beautifully, though it will give you a thicker, more indulgent dip.
• Lemon- Both zest and wedges play a role. The zest perfumes the yogurt with brightness, while the wedges squeezed over hot fries lift everything with acidity. If you're short on lemons, lime adds a slightly sharper note that works just as well.
• Rose Harissa - This paste brings a smoky heat with floral undertones that feel deeply Middle Eastern. If you cant find rose harissa, regular harissa paste can stand in.
• Halloumi Cheese- The star of this recipe. Halloumi is firm, squeaky, and resilient to heat, which makes it perfect for frying. Paneer or queso fresco can be fried in a similar way, but nothing truly replaces halloumi's texture for this recipe.

See the recipe card for full list and exact quantities.

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How to Make Halloumi Fries Recipe

If you're looking for something crisp, salty, and comforting, halloumi fries are a recipe worth knowing. The cheese holds its shape in hot oil, giving you fries with a golden shell and a chewy, squeaky center. Paired with a cooling yogurt dip streaked with harissa, they're a dish that always disappears quickly at the table.

Make the Dip

In a small bowl, mix the Greek yogurt with lemon zest and a pinch of salt. Swirl in the rose harissa gently, leaving streaks of color so each bite shifts between cooling and spicy. This is the dip that will balance the richness of the fries.

Prepare the Coating

On a plate, combine the za'atar with flour. This fragrant mix will cling to the cheese, giving the fries a crisp crust with an herbal aroma.

Dredge the Halloumi

Cut the halloumi into fry-shaped sticks. Roll each piece in the flour and za'atar mixture until evenly coated, brushing off excess so the crust isn't too thick.

Fry the Halloumi Cheese

Heat oil in a heavy-bottomed pan or Dutch oven to about 350°F. A cube of bread should turn golden in roughly 20 seconds, that's how you know it's ready. Working in batches, lower the halloumi sticks into the hot oil. Fry for about 2 minutes, until the fries are crisp and golden on the outside.

Drain and Season

Lift the fries out of the oil and place them on paper towels to drain. While they're still warm, sprinkle over extra za'atar and scatter torn mint leaves for freshness.

Serve

Pile the fries onto a platter. Add lemon wedges for squeezing and the yogurt-harissa dip on the side. Serve immediately, while the fries are still squeaky, crisp, and hot.

Storage

Halloumi fries are at their best the moment they leave the oil, when the crust is crisp and the center still squeaks with each bite. If you do find yourself with leftovers, let them cool completely before storing. Place the fries in an airtight container and refrigerate for up to two days.

To bring them back, skip the microwave, it makes the coating soft and rubbery. Instead, spread the fries on a baking sheet and reheat in a hot oven or air fryer until they regain their golden crunch. The yogurt-harissa dip can be kept separately in a sealed jar in the fridge for up to three days.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Halloumi Fries

Golden halloumi fries with za'atar, mint, and a cooling yogurt-harissa dip

Course Appetizer, Snack

Cuisine Middle Eastern

Keyword appetizer, easy, halloumi, halloumi cheese, halloumi fries, Middle Eastern, mint, rose harissa, snack, zaatar

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 103kcal

Author Ksenia Prints

Equipment

• Dutch oven or heavy bottom skillet
• tongs
• Mixing bowls
• small bowl
• Knife and cutting board
• paper towels

Ingredients

• ¾ cup Greek yogurt
• 1 lemon zested, then cut into wedges
• 1 tablespoon rose harissa
• 3 tablespoons za'atar plus extra for sprinkling
• ½ cup all-purpose flour OR cornstarch, for gluten-free
• 2 blocks halloumi about 18 oz total, cut into fry-shaped sticks
• Neutral oil for shallow frying
• ¼ cup fresh mint leaves torn

Instructions

• In a small bowl, mix Greek yogurt with lemon zest and a small pinch of salt. Swirl in rose harissa so you see streaks of red through the white. You want cool and spicy in the same bite.
• On a plate, combine za'atar with flour. The herb and citrus notes perfume the crust and help it turn crisp.
• Slice halloumi into even sticks. Roll each stick in the flour mixture, pressing gently so the coating clings. Shake off any excess.
• Pour oil into a heavy pan for shallow frying and warm to 350°F. Drop in a small cube of bread; it should brown in about 20 seconds.
• Lower coated halloumi into the hot oil without crowding. Fry about 2 minutes, turning once, until deep golden and crisp.
• Transfer to paper towels. While hot, sprinkle with extra za'atar and scatter torn mint.
• Pile onto a platter with lemon wedges and the yogurt-harissa dip. Serve while the fries are still squeaky and crisp.

Notes

 

 

Nutrition

Calories: 103kcal | Carbohydrates: 19g | Protein: 6g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.003g | Cholesterol: 2mg | Sodium: 73mg | Potassium: 161mg | Fiber: 3g | Sugar: 3g | Vitamin A: 266IU | Vitamin C: 17mg | Calcium: 120mg | Iron: 5mg

The post Halloumi Fries Recipe appeared first on At the Immigrant's Table.

One October afternoon in Montreal, I walked home carrying more root vegetables than I had planned to buy. The sweet potatoes had looked too good to leave behind, their dusty skins piled high beside carrots and beets at the neighborhood market. By the time I reached home, my hands were cold, my bag was heavier than expected, and I still had no real plan for dinner. That has happened more times than I'd like to admit.

When I was growing up, sweet potatoes weren't part of our kitchen. But lentils were. They simmered quietly on the stove while my mother moved from one task to another, stretching simple ingredients into dinners that somehow always fed everyone.

My grandmother never measured. She tasted, stirred, nodded to herself, and carried on. Looking back, I don't think she cooked lentils because she particularly loved them. They were dependable, inexpensive, and always waiting in the cupboard.

Years later, living in Montreal with Leo and Lin racing through the house after school, I still find myself reaching for lentils for exactly the same reason. Sweet potatoes, though, belong to this chapter of my life. They started appearing in my shopping basket every autumn until, without really noticing, I couldn't imagine cooking through the season without them. Bringing the two together felt less like inventing something new and more like introducing two old friends who should have met years ago.

It's funny how one bag of lentils can turn into completely different dinners. My Chickpea Burgers were the first to earn a regular place in our meal rotation because they freeze so well. Later, I started making Red Lentil Patties for gatherings, serving them warm with a dipping sauce while everyone talked around the kitchen island. This sweet potato lentil burger arrived much later, borrowing a little from both recipes before quietly becoming its own thing.

The first time Leo helped me mash the roasted sweet potatoes, he insisted on leaving a few little pieces behind. "I like finding the orange bits," he said. I almost smoothed everything out anyway, but I'm glad I didn't. Those uneven bits gave the patties more texture than the perfectly smooth batches I'd made before. Children have a way of solving problems without realizing there was ever a problem in the first place.

Now the smell of roasted sweet potatoes, cumin, and smoked paprika drifting through the kitchen is enough to bring everyone in before dinner is ready.

F. reaches for the yogurt sauce before I've finished setting the table, Leo piles avocado onto his bun until the burger barely holds together, and Lin still tries to steal the first patty from the cooling rack. I could have made soup with those lentils, the way my mother often did. Instead, they've become part of a different family story, one that feels just as much like home.

Ingredients

Sweet potatoes are what make these burgers feel different from so many other homemade veggie burgers. I always roast them rather than boil them because roasting concentrates their sweetness without adding extra moisture to the mixture. It took me a few batches to realize that watery sweet potatoes were the reason my patties kept falling apart. If you're short on time, canned sweet potato purée can work, though the burgers won't have quite the same caramelized flavor as roasted sweet potatoes.

Red lentils are the actual heart of this. They cook fast and collapse into a soft paste that binds the mixture from the inside out. The one rule that matters is to pull them the second they go tender, since they slide into mush if you so much as blink. Brown lentils will not save you here, as they stay too hard and the patties split, leaving you to chase crumbs around the plate. Keep those for a salad instead.

Oat flour acts as a binder, doing quiet work in the background. I like it because it blends into the mix rather than announcing itself. Plus, it keeps the recipe naturally gluten-free. When I don't have any on hand, I use chickpea flour instead. It creates a slightly firmer burger with a nuttier flavor that pairs especially well with cumin and smoked paprika.

Greek yogurt turns into the sauce that wakes the whole plate up. I whisk it with lemon and fresh dill so the cold brightness cuts straight through the soft, earthy burger patty. For a fully plant based meal, swap in a thick dairy-free yogurt, and the dish stays vegan from top to bottom. A fast aioli or a spoon of mango chutney does the job too.

See the recipe card for the full list and exact quantities.

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How to Make Sweet Potato and Red Lentil Burgers

These vegan sweet potato lentil burgers are a forgiving veggie burger recipe once you have the order down. First, you roast and break down the sweet potato. Then you cook the lentils, blend the onion, and finally put everything together in one large mixing bowl. Throughout, read the mix with your hands instead of the clock, because texture is the whole game here. Here's my sweet potato and red lentil burger recipe:

Roast the sweet potato

• This should take around 15 to 20 minutes.
• Give them room as they cook, because crowded pieces steam instead of roasting, and steam is the last thing you want.

Mash the potato

• Let them cool all the way down before they meet anything else.
  • You can also just use a food processor, as I did.

Cook the lentils

• Cook for 10 to 12 minutes until they're soft. Drain at once so they do not slide into a paste.
• After that, spread them out to cool and dry. The drier they are, the better your burgers will hold.

Blend the onion

• You blend rather than chop because raw onion bits never fully soften inside a quick-cooking burger.
• Blending also pushes that flavor into every bite, rather than leaving it hidden in stray pockets.

Combine everything

• For this recipe, I used cumin, paprika, garlic powder, oregano, salt, pepper, and dill.
• If it still feels too soft or sticky, work in a little more oat flour, a tablespoon at a time, until it no longer clings to your fingers.

Shape and chill the patties

• Form the mix into 6 to 8 even patties, then flatten each one a little so the middle cooks through.
• If it feels loose, place the bowl in the fridge for 20 to 30 minutes.
  • The chill is optional, but it is the easiest insurance against patties that break apart in the pan.

Cook the patties

• You can also bake them by arranging them on a parchment-lined baking sheet.
  • Bake at 400°F for 20 to 25 minutes, flipping them halfway through so both sides brown evenly.
• If you prefer air-frying, place them in a single layer in the air fryer basket.
  • Cook at 375°F for about 12 minutes, turning them halfway through, until the outside is crisp and the centers are heated through.

Make the yogurt-dill sauce

• Since some yogurts run sharper than others, squeeze some lemon until the sauce is bright but not sour.
• If dill is not your thing, finely chopped chives slide right in, and either way, keep the yogurt sauce cold until you are ready to plate.

Serve

• From here, the rest is your call. You can stack the patties into toasted buns with whatever topping you love.
• You can also skip the bread entirely and set one on quinoa or cooked rice, spooning the yogurt-based sauce across.

Storage

Cooked burgers keep in an airtight container in the fridge for up to three days, which makes them a genuinely useful meal prep.

To reheat, warm them in a skillet or a 400°F oven until they are hot and crisp again. I skip the microwave, since it steams them soft, whereas a minute back in a hot pan brings the crust right back.

These sweet potato patties also freeze well, so I tend to double the batch and stash half. Cool the cooked burgers fully, freeze them in a single layer, and then bag them once they are solid. When you want them, thaw overnight in the fridge and reheat as above.

You can also freeze the raw burgers the same way, which is a quiet little make ahead trick for the nights you want a fast meatless dinner with zero effort.

FAQs

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Sweet Potato and Red Lentil Burgers

Sweet potato and red lentil burgers with warm spices and yogurt-dill sauce make an easy dinner for warm summer evenings.

Course Main Course

Cuisine American, vegetarian

Keyword air fryer, baking, gluten-free, oven, summer

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 7 people

Calories 220kcal

Author Ksenia Prints

Equipment

• Baking sheet
• Oven
• Bowl
• Food processor
• Small saucepan
• blender
• Spoon

Ingredients

Burgers:

• 2 medium sweet potatoes peeled and diced
• 1 cup red lentils
• 2 cups water
• 1 cup onion finely chopped
• ½ cup oat flour plus more as needed
• 1 tablespoon olive oil plus more for cooking
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 tablespoons fresh dill or flat-leaf parsley, chopped

Yogurt-Dill Sauce:

• ½ cup Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill chopped
• ¼ teaspoon kosher salt

Instructions

• Preheat the oven to 400°F.
• Roast the sweet potatoes for 15 to 20 minutes, until fork-tender. Mash and let cool.
• Simmer the rinsed lentils with 2 cups of water for 10 to 12 minutes. Drain and cool for 10 to 15 minutes.
• Blend the onion and olive oil until mostly smooth.
• Combine the sweet potato, lentils, blended onion, oat flour, spices, and dill. Add more oat flour if needed. Chill for 20 to 30 minutes if too soft.
• Form into 6 to 8 even patties.

To pan fry:

• Cook in a lightly oiled skillet over medium heat for 4 to 5 minutes per side, until golden.

To bake:

• Arrange patties on a parchment-lined baking sheet.
• Bake at 400°F for 20 to 25 minutes, flipping halfway through.

Make the sauce:

• Stir together Greek yogurt, lemon juice, dill, and salt in a small bowl until smooth. Refrigerate until ready to serve.

Nutrition

Calories: 220kcal | Carbohydrates: 38g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 464mg | Potassium: 568mg | Fiber: 11g | Sugar: 5g | Vitamin A: 9256IU | Vitamin C: 5mg | Calcium: 71mg | Iron: 3mg

The post Sweet Potato and Red Lentil Burgers appeared first on At the Immigrant's Table.

If you're new to cooking halloumi, start with my complete guides on How to Cook Halloumi Cheese or How to Grill Halloumi Cheese before building this burger.

My grandmother believed burgers were proof that people had stopped trying. She liked proper meals served on plates with cloth napkins folded into triangles, soups ladled carefully into bowls, pickled mushrooms arranged in glass dishes that only came out for guests. Food carried structure in her apartment. It carried expectation.

Bread, meat, sauce, eaten with your hands felt careless to her. Cheese as the center of the meal would have made her sigh heavily before turning around and walking away in theatrical disappointment.

Still, if it had been halloumi, she would have tried it. That part I know for certain.

The first time I made these halloumi burgers, the kitchen windows were open despite the rain outside. Leo kept climbing onto the stool to steal pickle slices while Lin asked whether the cheese would melt like mozzarella.  The smell carried through the apartment quickly. Fried cheese in olive oil has a way of doing that. It clings to curtains and sweaters and the backs of your hands long after dinner is over.

I started making halloumi years ago. The cheese squeaked slightly against your teeth when eaten hot, the edges deeply golden from the grill. Since then, it becomes folded into these crispy halloumi tacos when I want something fast after school pickup. Or cut into thick fries like these harissa halloumi fries. During summer evenings, I often rely on my guide for how to grill halloumi cheese, especially when friends stay late outside talking long after the children fall asleep.

This burger came later. Part Middle Eastern café plate, part North American diner meal, part something that belongs fully to our family now. The crisp outer layer catches onto the creamy sauce while tomatoes soften slightly against the heat of the cheese.

By the time everyone sits down, the fries have already started disappearing from the tray.  Plates balanced on laps, fingerprints on the buns, someone always reaching for another napkin.

A dinner my grandmother would have called impractical while quietly taking another bite. 

Ingredients

Halloumi is the center of these burgers, and the entire recipe leans on its texture. I always look for firm blocks packed in brine because they fry into deeply golden edges while keeping their shape in the middle. I've learned that thinner supermarket versions tend to dry out too quickly in the pan. Cypriot halloumi gives the best texture here, though bread cheese can work if needed. It softens similarly when fried, though with a milder flavor.

The burger buns matter more than people think. A soft bun holds the hot cheese and aioli together without turning dense or dry. Brioche buns are the ones I reach for most often because the slight sweetness works well against the salty halloumi and sharp pickles. Potato buns also work nicely, especially for children since they stay softer longer on the table.

Dill pickles cut through the richness of the fried halloumi and creamy sauce. I prefer garlic-heavy deli pickles packed in brine rather than sweeter sandwich pickles. The sharper bite balances the cheese better, especially once everything is layered together inside the bun.

See the recipe card for full list and exact quantities.

How to Make Halloumi Burger Recipe With All the Fixings

These halloumi burgers recipe come together quickly once the skillet heats, so having everything sliced and ready beforehand makes the process feel much calmer. The contrast between the crisp cheese, cool vegetables, soft bun, and creamy aioli is what makes these burgers work so well. Pay attention to texture as you go rather than relying only on timing:

Mix the Smoked Paprika Aioli

• The aioli should look creamy and spreadable, not thin or runny.

• If too much lemon juice is added, the sauce can loosen too much and slide out of the burger later. You want something thick enough to cling to the bun and halloumi without dripping immediately.

• Set the sauce aside while preparing the remaining ingredients so the flavors have time to settle together.

Pat the Halloumi Dry Thoroughly

• Before frying, press the halloumi slices gently between paper towels to remove excess moisture.

• The slices should feel slightly tacky on the surface rather than slippery. If they still look glossy from brine, keep drying them a little longer.

Fry the Halloumi Until Deeply Golden

• At first, the cheese will hiss gently around the edges. Leave it untouched for the first few minutes. Moving it too early can tear the surface before the crust develops properly.
• If the skillet becomes too hot, the outside darkens before the center softens slightly. Lower the heat if the cheese browns too aggressively within the first minute.
• Cook the second side until both surfaces are evenly golden with lightly crisp edges.

Toast the Burger Buns Lightly

• Slice the buns and toast them until the inside develops a light golden color while staying soft in the center.
• You are not looking for crunchy bread here. Over-toasted buns become difficult to bite through once layered with halloumi and vegetables. The inside should feel lightly crisp enough to hold the aioli without becoming soggy immediately.
• Watch carefully during this step since buns can darken quickly, especially softer brioche-style ones.

Assemble the Burgers While the Halloumi Is Hot

• The heat softens the vegetables slightly and helps the aioli settle into the layers. Add the red onion and pickles last for crunch and sharpness.
• The burgers may look slightly overfilled at first, though the layers compress naturally once closed. Spread more aioli onto the top bun before placing it over everything gently.

Serve Immediately While Hot

• Serve with hot French fries alongside extra aioli for dipping if desired. As the burgers sit, the halloumi firms slightly and the vegetables begin softening into the bread, so timing matters here.

Storage

These halloumi burgers are best eaten fresh while the cheese is still crisp at the edges. If storing leftovers, keep the components separate so the vegetables do not soften the buns overnight.

Fried halloumi keeps in an airtight container in the refrigerator for up to 3 days and reheats best in a dry skillet rather than the microwave, which can make it rubbery. The smoked paprika aioli lasts up to 4 days refrigerated and thickens slightly as it sits. Cooked halloumi can also be frozen for up to 1 month, though the texture becomes slightly chewier after thawing.

FAQ

Recipe

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Grilled Halloumi Burgers With All the Fixings

Golden halloumi burgers layered with smoky aioli, tomatoes, pickles, and toasted buns.

Course Main Course

Cuisine Middle Eastern, vegetarian

Keyword Halloumi Burgers

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 484kcal

Author Ksenia Prints

Equipment

• Large skillet or frying pan
• Small mixing bowl
• Knife
• Cutting Board
• Spatula
• paper towels

Ingredients

For the Halloumi Burgers

• 8 oz halloumi cheese sliced into 4 slabs
• 4 burger buns
• 1 red onion thinly sliced
• 8 lettuce leaves
• 2 tomatoes sliced
• 4 dill pickles sliced
• 2 tsps olive oil
• 1 teaspoon salt
• black pepper

For the Smoked Aioli

• ⅓ cup mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 small garlic clove minced
• ½ teaspoon smoked paprika
• Pinch salt
• Pinch black pepper

For Serving

• French fries optional

Instructions

Make the Smoked Aioli

• In a small bowl, stir together the mayonnaise, lemon juice, Dijon mustard, garlic, smoked paprika, salt, and pepper until smooth. The sauce should look creamy and thick enough to spread easily onto the buns without dripping. Set aside so the flavors settle together while you prepare the burgers.

Prepare the Halloumi

• Pat the halloumi slices dry with paper towels. This helps the cheese form crisp golden edges instead of steaming in the pan. If the slices still feel wet from the brine, dry them a little longer before frying.

Fry the Halloumi

• Heat a skillet over medium heat and add a thin layer of olive oil. Place the halloumi into the pan and cook for 2-3 minutes per side until deeply golden. The cheese should hiss lightly at the edges and release cleanly from the skillet once ready to flip.

Toast the Burger Buns

• Slice the buns and toast them lightly until the inside turns pale golden while still staying soft in the center. Avoid over-toasting since the burgers are easier to eat with softer bread.

Assemble the Halloumi Burgers

• Spread the smoked aioli onto the bottom half of each bun. Layer with lettuce, tomatoes, fried halloumi, red onion, and dill pickles. Add more aioli to the top bun before closing the burgers gently.

Serve Immediately

• Serve the halloumi burgers hot with French fries on the side. They are best eaten while the cheese still has crisp edges and the buns are lightly toasted.

Video

Nutrition

Calories: 484kcal | Carbohydrates: 31g | Protein: 19g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 8mg | Sodium: 2150mg | Potassium: 423mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4323IU | Vitamin C: 23mg | Calcium: 699mg | Iron: 2mg

The post Easy Grilled Halloumi Burger appeared first on At the Immigrant's Table.

Once you've mastered cooking halloumi, try it in my Easy Grilled Halloumi Burger, crispy Harissa Halloumi Fries, fresh Fried Halloumi Salad, or flavorful Halloumi Tacos.

What's halloumi cheese?

Halloumi cheese is a Middle Eastern cheese from Cyprus, and is traditionally a cheese made from sheep's or goat's milk, or a mix of the two - though today, cow's milk halloumi is also fairly common.

Halloumi is famous for having a high melting point and retaining its shape when grilled, instead getting a brown, crispy exterior while becoming gooey and melted on the inside.

My favorite way to eat halloumi cheese is just with slices of bread or pita, or gluten free cornbread. Bonus points if it's eggy bread. It's perfect for halloumi tacos and espresso bar fried halloumi salad. I also like to have it on salad, like this Circassian fried cheese (it can be fried in the same way).

Option 1: How to Pan Fry Halloumi Cheese at home

What you need to fry halloumi

• nonstick pan, or
• Cast Iron Pan

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Steps to Fry Halloumi Cheese in the Pan

• To make pan fried halloumi, grab your pan and turn on the stove. Drizzle the pan slightly with oil, and preheat the pan over medium heat.
• Once your pan is pre-heated and oiled, place the halloumi cheese slices directly on the pan; cook them for 2 minutes on one side, and 1 minute on the other.
• Remove halloumi from the pan. Fried halloumi is best served immediately - it will lose its gooey texture and become more rubbery as it cools. 

Option 2: How to Grill Halloumi Cheese at home

What you need to grill halloumi

• Grill
• Pastry brush

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Steps to Grill Halloumi Cheese on the Grill

Grilling halloumi cheese on an outdoor grill is a great way to add flavor and texture to this delicious, salty Middle Eastern cheese.

• To start, fire up your grill! I like to use a coal grill (we have a Weber charcoal grill), but you can also use a propane gas grill or an electric drill if cooking indoors.
• You'll need to slice the halloumi into ½-inch thick slices, then brush both sides lightly with olive oil.
• Once your outdoor grill is hot and ready, you can place the slices of halloumi onto the grates, spacing them evenly apart so that they cook through without burning. Grill each side for around 3-4 minutes until golden brown and slightly charred in places.

Serve warm alongside vegetables or any other dishes you're preparing for a tasty meal!

Storing Instructions for Cooked Halloumi Cheese

While you can use leftover grilled halloumi cheese in the fridge, halloumi is best eaten immediately after frying. I recommend storing the uncooked halloumi block in a water-salt solution of 1 cup of water to 1 teaspoon of salt, and cooking it to order.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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How to Cook Halloumi Cheese (Grilled and Fried Halloumi Recipes)

Learn how to cook halloumi cheese! Cook this salty, delicious and gooey Cypriot cheese perfectly with our guide on how to grill halloumi cheese on the grill or to pan fry halloumi cheese, in the comfort of your own kitchen.

Course Appetizer

Cuisine Middle Eastern

Keyword authentic, cheese, easy, frying, gluten-free, grilling, keto, low carb, simple

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 18kcal

Author Ksenia Prints

Equipment

• Stovetop
• nonstick pan
• Cast Iron Pan
• Pastry brush
• Grill

Ingredients

• 1 block halloumi cheese
• 2 tsps olive oil

Instructions

How to fry halloumi cheese on the pan:

• Add 2 tsps of olive oil to a non-stick pan or a cast-iron pan over medium heat.
• Once your pan is pre-heated and oiled, place the cheese slices directly on the pan; cook them for 2 minutes on one side, and fry for 1-2 minutes on the other.
• Remove halloumi from the pan, and serve or use in your desired recipe immediately.

How to grill halloumi cheese on the grill:

• Slice the halloumi into slices of ½-inch thickness, then brush the halloumi lightly with olive oil to cook on both sides.
• Once your outdoor grill is hot and ready, you can place the slices of cheese onto the grill grates directly, spacing them evenly apart so that they cook through without burning. Grill each side for around 3-4 minutes until golden brown and crispy in places. Serve grilled salty halloumi immediately.

Nutrition

Calories: 18kcal | Carbohydrates: 0.003g | Protein: 0.1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 0.02mg | Calcium: 3mg | Iron: 0.01mg

The post How to Cook Halloumi Cheese (Grilled and Fried Halloumi Recipes) appeared first on At the Immigrant's Table.

My grandfather used to cross borders with stranger things than cheese.

Tea wrapped in cloth. Seeds tucked into coat linings. Dried mushrooms sealed in old jars that smelled faintly of forests after rain. Once, a parcel of pickled vegetables arrived at our apartment wrapped in newspaper so thoroughly stained with beet brine that my grandmother refused to let it touch the table.

So when I first carried halloumi home in my suitcase after a trip, sliding the blocks carefully between sweaters, it felt strangely familiar. Like something inherited rather than learned.

Halloumi travels well. Maybe that is part of why so many immigrant kitchens hold onto it. It survives long flights, crowded fridges, changing countries, and small apartments where ingredients become stand-ins for places you miss. In our home, one always stays untouched a little longer because I know eventually I'll want it over fire.

Halloumi itself has deep roots in Cyprus and across the eastern Mediterranean, especially in Greek, Turkish, Lebanese, and Israeli kitchens. Traditionally made from sheep's and goat's milk, sometimes with cow's milk added later, it was created as a cheese that could last through long summers without spoiling quickly.

That structure is exactly why it works so well on a grill. Instead of collapsing, it chars and bronzes, holding its shape while the outside turns crisp.

I've carried it into so many parts of our family table. Sometimes cut into thick fries for these spicy harissa halloumi fries when friends stay late talking around the table. Sometimes tucked into soft tortillas like these halloumi tacos, where the salty cheese settles against herbs and vegetables beautifully. Other nights it lands over greens the way it does in this fried halloumi salad inspired by Aroma Espresso Bar, the cheese still hot enough to soften the dressing underneath.

Still, grilling remains the version I return to most often. There is something grounding about standing near the fire watching each slice change color slowly. It reminds me that some foods survive because people carried them carefully across oceans and borders, determined to keep a piece of home intact.

Ingredients

Everything in this recipe circles back to the halloumi itself. Good halloumi changes completely over heat. The outside darkens and crisps while the center stays springy and soft enough to bite through cleanly. I usually look for blocks packed in brine with sheep's milk or a mix of sheep and goat's milk because they hold a deeper flavor once grilled. Cow's milk halloumi works too, though it tends to feel firmer and slightly milder. 

Lemon matters here more than people think. Halloumi carries a salty richness that wakes up completely once fresh lemon hits the surface. I rarely serve grilled halloumi without it now. If lemons are unavailable, a small drizzle of pomegranate molasses works beautifully too, especially if you are serving the cheese alongside herbs or grilled vegetables. It pulls the recipe slightly closer to flavors I first tasted in Middle Eastern cafés, where salty cheese often arrived with sharp, tangy finishes.

The black pepper stays optional, though I nearly always add it. Freshly cracked pepper settles into the hot surface of the cheese and adds a little sharpness without covering the flavor underneath. Aleppo pepper can work in its place if you want something softer and slightly fruity. 

Optional: if you want to serve this as an appetizer, drizzle it with a bit of olive oil and honey. It's perfection.

See the recipe card for full list and exact quantities.

How to Make Grilled Halloumi Cheese Recipe

Grilled halloumi cheese recipe comes together quickly, though the small details shape the final texture more than people expect. The difference between pale, rubbery cheese and deeply golden halloumi with crisp edges often comes down to heat, dryness, and patience during cooking. Here's what to watch for as you go:

Slice the Halloumi Evenly

• Try to keep the pieces as even as possible so they cook at the same speed. Thin slices soften too quickly and can tear when flipped, while overly thick pieces stay firm in the center before the outside fully browns.

Pat the Surface Dry

• Halloumi packed in brine carries extra moisture on the surface. If the cheese goes onto the grill wet, it steams instead of browning properly. A dry surface helps create those darker grill marks and crisp edges.
• The slices should feel dry to the touch before moving on. If they still look glossy with moisture, blot them once more.

Brush Lightly With Oil

• Too much oil can cause flare-ups on an outdoor grill and makes the cheese feel greasy instead of crisp around the edges. A light layer helps the surface color evenly and keeps the halloumi from sticking once it hits the heat.
• At this stage, the slices should look lightly shiny without oil pooling anywhere.

Heat the Grill Properly

• Preheat a grill or grill pan over medium-high heat before adding the cheese.

• If the grill is not hot enough, the cheese sticks stubbornly and stays pale. If the heat is too aggressive, the outside darkens before the center softens slightly.

Grill Without Moving Too Early

• At first, the cheese clings tightly to the grill grates. Once a crust develops, it releases naturally. Trying to flip too early often tears the surface and leaves pieces stuck behind.
• Flip carefully and cook the second side until equally golden. Both sides should carry clear grill marks and lightly crisp edges.

Watch the Texture Closely

• If cooked too long, the cheese becomes rubbery and overly firm once cooled. Pull it from the grill while it still feels slightly soft in the middle because it firms up more as it rests.

Finish While Hot

• Serve with lemon wedges alongside the hot cheese. Once squeezed over the surface, the lemon cuts through the saltiness and brightens the whole plate.
• Grilled halloumi is best eaten right away while the edges still carry that crisp texture and the center remains soft and elastic.

Storage

Grilled halloumi is best served fresh while crisp and soft. For leftovers, cool completely and store in an airtight container in the fridge for up to 2 days. Reheat in a dry skillet or grill pan over medium heat for a few minutes per side until the surface regains some color. Avoid microwaving if possible, since it changes the texture quickly and can make the cheese rubbery.

If you want to store it longer, grilled halloumi can be frozen for up to 1 month. Place cooled slices in a single layer between sheets of parchment paper so they do not stick together, then transfer to a freezer-safe container or bag. Thaw overnight in the refrigerator before reheating in a hot pan. The texture may become slightly firmer after freezing, though the cheese still browns well once reheated.

FAQs

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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How to Grill Halloumi (Grilled Halloumi)

Grilled halloumi cooked until golden, served hot with lemon and pepper.

Course Appetizer, Side Dish

Cuisine Mediterranean, Middle Eastern

Keyword How to Grill Halloumi (Grilled Halloumi)

Prep Time 5 minutes minutes

Cook Time 6 minutes minutes

Total Time 11 minutes minutes

Servings 5 servings

Calories 150kcal

Author Ksenia Prints

Equipment

• Grill or grill pan
• Sharp Knife
• Cutting Board
• tongs
• Pastry brush
• paper towels
• Plates

Ingredients

• 8 oz halloumi cheese
• 1-2 teaspoon olive oil
• black pepper optional
• lemon wedges optional, for serving

Instructions

Prepare the cheese

• Remove the Halloumi from its packaging and pat it dry with paper towels. This helps the cheese sear instead of steam.

Slice evenly

• Using a sharp knife, cut the cheese into ½-inch thick slices. Keeping the slices even helps them cook at the same rate and develop a consistent golden crust.

Lightly oil

• Brush both sides of each slice with olive oil. A thin coating helps prevent sticking while encouraging those signature grill marks.

Heat the grill

• Preheat a grill or grill pan over medium-high heat until fully hot. The surface should be hot enough that a drop of water sizzles immediately.

Grill the cheese

• Place the slices directly onto the hot grill. Cook for 2-3 minutes per side, without moving them too early, until distinct grill marks appear and the surface turns golden and slightly crisp.

Turn carefully

• Use tongs to gently flip each slice and grill the second side until equally golden.

Finish and serve

• Transfer the grilled cheese to a serving plate. Sprinkle with black pepper if desired and serve immediately with fresh lemon wedges for squeezing over the top.

Video

Nutrition

Calories: 150kcal | Carbohydrates: 0.4g | Protein: 10g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 544mg | Potassium: 0.01mg | Fiber: 0.05g | Sugar: 0.2g | Calcium: 454mg | Iron: 0.004mg

The post How to Grill Halloumi Cheese appeared first on At the Immigrant's Table.

When I think about comforting and healthy breakfasts, this strawberry overnight oats recipe is always one of the first that come to mind. The creamy base, the sweet strawberries, and the crunch of almonds. It beats buying Starbucks overnight oats, every time.

I think about the little rituals I do in making and sharing them. Every time I stir chia seeds into oat milk, I'm reminded of busy mornings when I wanted to serve something nourishing yet easy. Something that felt special without taking long hours to prepare.

The very first time I made these oats, it was early summer, and it was strawberry season. I remember standing at the counter, slicing berries while my kids hovered nearby. They were sneaking pieces when they thought I wasn't looking, the little rascals! The almonds toasted on the stove, filling the kitchen with a nutty warmth that made the whole house smell inviting. By the time everything was layered into jars and tucked into the fridge, we had a breakfast that felt like it belonged to summer mornings: bright, fresh, and full of promise.

One of my favorite memories is of the kids sitting at the table the next morning. They were spooning into their jars with wide eyes, declaring it tasted like "dessert for breakfast." My husband, usually the practical one who prefers plain oatmeal, even admitted that he liked it. He especially liked how the strawberries softened overnight and how the almonds added just the right amount of crunch. It became a little family moment. Something so simple, yet one we still talk about when strawberries come back into season.

And if you're looking for more make-ahead breakfasts, try my Blueberry Coconut Almond Overnight Oats, comforting Apple Pie Overnight Oats, or protein-packed Banana and Peanut Butter Overnight Oats.

Over time, this recipe became one of those things I returned to again and again, especially when mornings felt rushed. I loved how I could prepare everything the night before and still wake up to something that looked and tasted like I'd put in far more effort. My family started calling it "the pretty oats" because of the way the strawberries and almonds made each jar look like a little layered parfait. It became a staple for school mornings, weekend brunches, and even road trips when I needed something portable but still stomach-filling.

What I love most is how flexible it is. Sometimes I swap the strawberries for raspberries or peaches, depending on what's in season. Other times, I add a drizzle of honey or a spoonful of yogurt for extra creaminess. No matter the variation, the oats always carry that balance of creamy, fruity, and nutty that feels both familiar and fresh.

Now, making these creamy overnight oats feels like second nature. There's comfort in knowing that something so simple can carry so many good memories, from early summer mornings to weekend breakfasts around the table. 

Sweet Berries, Nutty Almonds, and Simple Joys

Strawberries have always been part of my kitchen, showing up in the brightest and sweetest ways. They're the jewels on top of my no-bake strawberry pistachio ladyfingers. It was a light and layered dessert, which made ordinary afternoons feel special with every spoonful. Then there was the time I made a no-bake strawberry tiramisu. It was another playful twist on dessert layers that brought conversation and kept forks lingering. My balsamic strawberry crisp with goat cheese recipe followed. The sweet-tart berries baked gently, their juices seeping into the crunchy oat topping.

Almonds have been just as constant, though often in a more supportive role. I've always reached for them when I want to add a subtle crunch or a warm, nutty undertone without overwhelming the other flavors. One of the most memorable times I used them was when I baked an almond apple cake with apple roses for Rosh Hashanah. The holiday itself is all about sweetness and hope for the new year. And there was something so fitting about layering crisp apples into delicate rose shapes over an almond-rich cake! I've leaned into almonds for savory dishes too, like Ottolenghi Air fryer asparagus with almonds and capers. 

The first time I combined strawberries and almonds intentionally was in a Gluten Free Lemon Almond Yogurt Cake with strawberries. The tender, nutty crumb carried the scent of lemon, while fresh strawberries on top brought a burst of color and sweetness. Together, they struck that same balance I had fallen for before: bright fruit meeting the grounding warmth of almonds. It felt effortless, almost inevitable, like they were meant to be paired.

That memory of pairing strawberries and almonds stayed with me, and it eventually found its way into something simpler. Instead of layering cake, I now let the flavors come together overnight with this strawberry almond overnight chia oats recipe. The juicy strawberries soften into the oats and the nutty almond base. It's a quieter version of that same pairing, but no less flavorful: fresh, bright, and grounding all at once.

This strawberry overnight oats recipe has quickly become one I look forward to again and again. If you've never tried overnight oats before, this is such an easy and delicious place to start. Especially if you're like me and love make-ahead breakfasts (and love overnight oats), this will be the recipe that feels like a small gift each morning.

Ingredients

You can use any type of milk here, from regular cow's milk to non-dairy. For non-dairy milk, you can use coconut milk, oat milk, and even cashew milk. But almond milk adds the most nutty flavor. I especially love how it makes the oats taste clean and refreshing, almost like a lighter version of strawberries and cream. If you want extra richness, you can even try using vanilla almond milk, which adds a gentle sweetness without overpowering the strawberries.

For the almond Butter, go for unsalted, sugar-free. Creamy, nutty, and full of healthy fats. Think of almond butter as the anchor that ties the whole recipe together. I prefer using unsalted so I can control the sweetness and balance. But if you only have salted, just cut back a touch on the maple syrup.

For the oats, you can use Rolled Oats or Certified Gluten-Free Oats. Old-fashioned rolled oats soften overnight but still keep their texture. Quick oats will get too mushy, while steel cut oats won't soften enough by morning. Rolled oats give you that perfect balance: creamy, hearty, and flavorful with each spoon. If possible, choose whole-grain rolled oats for extra fiber and nutrition.

Fresh Strawberries are the real star of this breakfast recipe! I like to slice them thin so the flavor disperses throughout the oats instead of just sitting on top. In peak strawberry season, I sometimes mash a few into the base before chilling. If strawberries aren't in season, frozen ones work too. Just thaw them overnight for the same effect.

For Optional Toppings, add more fresh cut fruit, toasted sliced almonds, or granola. Pick one or mix them all. Each topping makes the oats feel just a little more special.

See the recipe card for the full list and exact quantities.

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How to Make Strawberry Almond Overnight Chia Oats

If you want an easy breakfast that's fresh, nutty, and naturally sweet, these homemade strawberry overnight oats will be perfect. They take just minutes to prepare, with no cooking required! Simply mix, let them chill, and enjoy the next morning. The oats soak up all the creamy almond milk and nut butter, while strawberries add bright bursts of flavor in every bite. Here's how to make strawberry almond overnight chia oats.

Prepare the Oats

In a mixing bowl or large measuring glass, whisk together the almond milk, almond butter, maple syrup, vanilla, and a pinch of salt until smooth. For an even creamier texture, the mixture can also be blended.

Prepare two jars or airtight containers, each with a 1-cup capacity or larger, and add ¼ cup of rolled oats along with 1 tablespoon of chia seeds to each. Pour the almond milk mixture evenly into the containers, stirring well to make sure everything is coated and evenly distributed. 

Allow the jars to sit for about 10 minutes so the chia seeds begin to absorb liquid and the oats start softening.

Make the Strawberry Compote

Combine the fresh sliced strawberries and maple syrup in a medium saucepan. Set the pan over medium heat and cook, stirring occasionally, while gently pressing the berries with a spatula to help them break down. 

After about 5 to 7 minutes, the mixture will thicken slightly, and most of the berries will soften into a jam-like consistency. Once ready, remove from the heat and set aside to cool completely before layering into the oats.

To save time, you can substitute this part for store-bought strawberry jam.

Assemble & Chill

Give the oat mixture a good stir to ensure the oats and chia are evenly distributed. Spoon the cooled strawberry compote over the top, letting it form a colorful layer. Cover the jars or containers and refrigerate for at least 8 hours until the oats are fully set and creamy.

For best results, you should refrigerate overnight to completely soak the oats into all the ingredients. 

Serve

When ready to serve, enjoy the oats cold straight from the fridge. Add fresh fruit, a sprinkle of toasted almonds, or a handful of granola for extra crunch and flavor. You can also warm oats in the microwave if that's your thing.

Storage

As with any perishable food, homemade overnight oats can spoil. When stored properly, these strawberry overnight oats will keep for about 4 days. For best results, keep them in an airtight jar or container to prevent excess moisture and odors from seeping in.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Strawberry overnight oats with chia seeds

Creamy almond overnight oats with chia seeds and maple-strawberry compote. A make-ahead breakfast that's filling and flavorful.

Course Breakfast

Cuisine gluten-free, vegan

Keyword almond strawberry overnight oats

Prep Time 10 minutes minutes

Chill Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 2 servings

Calories 249kcal

Author Ksenia Prints

Equipment

• Mixing Bowl
• Measuring glass
• Jars or airtight containers 1 cup capacity or larger
• Medium saucepan
• Spatula

Ingredients

Oats

• 1 ½ cups almond milk about 12 fl oz
• 3 tablespoons creamy almond butter unsalted
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• Pinch of salt
• ½ cup rolled oats
• 2 tablespoons chia seeds

Strawberry Compote

• 1 cup fresh strawberries chopped (or frozen, mostly thawed)
• 2 tablespoons maple syrup

Optional Toppings

• Fresh cut fruit
• Toasted sliced almonds
• Granola

Instructions

Prepare the Oats

• In a mixing bowl or large measuring glass, whisk together the almond milk, almond butter, maple syrup, vanilla, and salt until smooth. (You can also blend for extra creaminess.)
• In two jars or airtight containers (1 cup capacity or larger), add ¼ cup oats and 1 tablespoon chia seeds to each.
• Divide the almond milk mixture evenly between the containers and stir well.
• Let sit for 10 minutes to begin thickening.

Make the Strawberry Compote

• In a medium saucepan, combine the strawberries and maple syrup.
• Cook over medium heat, stirring occasionally and gently mashing with a spatula, until the mixture thickens and most of the berries break down, about 5-7 minutes.
• Set aside to cool.

Assemble & Chill

• Stir the oat mixture again to ensure even distribution.
• Top with the cooled strawberry compote.
• Cover and refrigerate for at least 8 hours or overnight.

Serve

• Enjoy cold, topped with fresh fruit, toasted almonds, or granola.

Notes

 

 

 

Nutrition

Calories: 249kcal | Carbohydrates: 40g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 250mg | Potassium: 193mg | Fiber: 7g | Sugar: 19g | Vitamin A: 6IU | Vitamin C: 0.2mg | Calcium: 344mg | Iron: 2mg

The post Strawberry overnight oats recipe with chia seeds appeared first on At the Immigrant's Table.

One of my favorite travel habits is getting lost on purpose. Not dramatically. I don't mean hiking into the middle of nowhere. I mean taking the next street instead of the obvious one because something smelled like grilled corn. Walking an extra ten minutes because there was music coming from somewhere I couldn't see. Sitting down where the menu had fingerprints instead of glossy photos.

Those are the meals that stay with me. 

I couldn't tell you what I paid for them anymore. I barely remember the names of some of the streets. What I remember is someone turning ears of corn over a blackened grill while talking to a customer who had probably stopped there every Tuesday for years. Butter melting faster than it could drip. Lime squeezed straight over the top. Chili catching on the cheese before the first bite.

You can usually tell who has traveled somewhere by what they start craving after they get home. Some people miss the ocean. Some miss the cafés. I miss the person selling corn from a cart on an ordinary corner.

Summer always brings that back.

The first can of fire-roasted corn I buy each year somehow turns into three more. One afternoon it becomes a bowl of Mexican coleslaw beside grilled chicken. A few days later, the leftover kernels disappear into my easy Mexican corn soup when dinner needs to happen before Leo and Lin decide cookie count as a complete meal. If the grill is already going, I borrow ideas from my Middle Eastern grilled corn, brushing each ear with olive oil and herbs before finishing it with lime. Somewhere between those meals, this salad quietly makes another appearance.

It happened because of leftovers, which is how many recipes have entered our family. 

There was shredded chicken waiting in the refrigerator after a weekend dinner. A can of fire-roasted corn sat beside it. Cotija from taco night. Half a bunch of cilantro that still looked alive enough for another day. I wasn't trying to recreate Mexican street corn. I was trying to make lunch before everyone wandered into the kitchen asking what we were eating.

But the first bowl disappeared faster than I expected. My husband reached back into the refrigerator before putting away his plate. Leo picked out the crunchy tortilla chips first, then came back for another spoonful anyway. Lin decided extra cheese belonged on top, which turned out to be a good idea. I've made it that way ever since.

Travel has changed the way I cook far more than it has changed the places I want to visit. I come home thinking about ingredients long before I think about landmarks. A squeeze of lime, charred corn, salty cheese, handfuls of herbs. Those details find their way into our kitchen, where they slowly become part of our family's own recipes.

This corn chicken salad grew the same way. It started with a paper cup of corn from a street cart and became the version we now make for picnics, late lunches, and those evenings when everyone wanders into the kitchen asking what's for dinner.

Every summer, I tell myself I'll make it once or twice. Every summer, another bowl somehow finds its way onto the table.

Ingredients

Cooked shredded chicken turns the salad into a complete meal instead of a side dish. I usually use leftover roasted chicken or rotisserie chicken because it stays moist after chilling and picks up the dressing well. Turkey also works if that is what you have on hand.

The ingredient that gives this salad its Mexican street corn character is the Fire-roasted corn . The lightly charred flavor makes a noticeable difference compared with regular canned corn. In summer, grilled fresh corn is my favorite option when I already have the grill going.

Mayonnaise and Greek yogurt create a dressing that is creamy but not overly heavy. I started adding Greek yogurt years ago for salads that need to hold up in the refrigerator, and it gives a slight tang that works especially well with lime.

A cotija cheese gives the salad its salty, crumbly finish. It reminds me most of the street corn that inspired this recipe. If cotija is hard to find, feta is the closest substitute, though it brings a slightly tangier flavor.

See the recipe card for the full list and exact quantities.

How to Make Mexican Street Corn Chicken Salad Recipe

This Mexican street corn chicken salad comes together quickly, but paying attention to a few small details makes a big difference. You're looking for a salad that stays creamy, with distinct pieces of chicken and corn instead of turning into a heavy mixture. Here's how to make this recipe:

Season the Chicken and Vegetables

• You shouldn't see pockets of dry seasoning sitting at the bottom of the bowl. If the chicken was packed tightly in the refrigerator, break apart any large clumps first so the seasoning reaches every piece.

Whisk the Dressing Until Smooth

• If it feels very thick, the yogurt was likely cold straight from the refrigerator. Continue whisking until everything loosens into a silky consistency that will coat the salad instead of sitting in heavy dollops.

Fold Everything Together

• Avoid vigorous stirring, which can break the chicken into very fine pieces and make the salad feel dense. Once finished, every kernel of corn should have a light coating of dressing without any liquid pooling at the bottom of the bowl. If you notice excess dressing collecting underneath, keep folding gently until it is fully incorporated.

Chill Before Serving

• This resting time changes both the texture and flavor. The onion softens slightly, the chicken absorbs some of the dressing, and the spices become more balanced. When you remove it from the refrigerator, the salad should feel thick and creamy rather than loose or watery.

Fold in the Finishing Ingredients

• It's so that the cheese stays in small crumbles instead of disappearing into the dressing. The cilantro should still look bright green and fresh, giving the salad color and freshness throughout the bowl.

Garnish and Serve

• Wait until the last minute to add the chips. They should stay crisp and crunchy against the creamy salad. If you're serving outdoors on a hot day, keep the chips separate until everyone is ready to eat so they don't soften too quickly.

Storage

Store leftover corn chicken salad in an airtight container in the refrigerator for up to 3 days. The flavor continues to develop as it chills, making it a great make-ahead lunch or picnic side. If possible, keep the crushed tortilla chips separate and sprinkle them on only before serving so they stay crisp.

I don't recommend freezing this salad. The mayonnaise and Greek yogurt dressing tends to separate once thawed, and the corn and onion lose much of their fresh texture. If you want to prepare it further in advance, mix the chicken, corn, onion, jalapeño, and dressing up to a day ahead, then fold in the cotija, cilantro, and tortilla chips right before serving for the best texture.

FAQs

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Mexican Street Corn Chicken Salad

A creamy Mexican street corn chicken salad with charred corn, fresh herbs, cotija, and plenty of crunch.

Course Salad

Cuisine Mexican

Keyword Mexican Street Corn Chicken Salad

Prep Time 40 minutes minutes

Total Time 40 minutes minutes

Servings 5 servings

Calories 255kcal

Author Ksenia Prints

Equipment

• Large mixing bowl
• Small mixing bowl
• Whisk
• Rubber spatula or large spoon
• Chef's Knife
• Cutting Board
• Measuring Cups and Spoons

Ingredients

Salad

• 2 cups cooked chicken shredded
• 2 cups canned fire-roasted corn drained and rinsed
• 1 medium red onion finely diced
• 1 jalapeño seeded and finely diced
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon ground cumin
• ¼ teaspoon kosher salt

Dressing

• ⅓ cup mayonnaise
• ⅓ cup plain Greek yogurt
• Juice of 1 lime
• Pinch of kosher salt

For Serving

• ½ cup cotija cheese crumbled, plus 2 tablespoons for garnish
• ¼ cup fresh cilantro chopped, plus 2 tablespoons for garnish
• ¼ cup crushed tortilla chips

Instructions

• Combine the shredded chicken, fire-roasted corn, diced red onion, and jalapeño in a large mixing bowl. Sprinkle in the chili powder, paprika, cumin, and salt, then toss until every piece is lightly coated.
• Whisk together the mayonnaise, Greek yogurt, lime juice, and a pinch of salt until the dressing is smooth and creamy with no streaks remaining.
• Pour the dressing over the chicken mixture and gently fold everything together until evenly coated. The salad should look creamy without excess dressing collecting in the bottom of the bowl.
• Cover and refrigerate for at least 30 minutes. Chilling allows the flavors to come together while the dressing thickens slightly.
• Just before serving, gently fold in the cotija cheese and chopped cilantro, keeping the cheese in small crumbles.
• Transfer to a serving bowl and garnish with extra cotija, cilantro, and crushed tortilla chips for a fresh, crunchy finish.

Nutrition

Calories: 255kcal | Carbohydrates: 4g | Protein: 18g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 62mg | Sodium: 437mg | Potassium: 219mg | Fiber: 1g | Sugar: 2g | Vitamin A: 401IU | Vitamin C: 5mg | Calcium: 106mg | Iron: 1mg

The post Mexican Street Corn Chicken Salad Recipe appeared first on At the Immigrant's Table.

I had one lonely sweet potato sitting on the counter giving me accusing looks. Rainy Saturdays have their own personality. Nobody gets dressed properly. Lin spends half the day in pajamas that no longer match. Leo somehow loses one sock and considers this perfectly acceptable. My husband starts three different projects and finishes none of them. Somewhere around noon, everyone begins wandering into the kitchen every fifteen minutes asking the same question.

What's there to eat?

I had cooked an extra sweet potato earlier in the week, which happens often around here. Sweet potatoes have quietly taken over our lives. I buy them with good intentions, forget how many I already have, and suddenly there's enough to feed a small village.

Some end up as Middle Eastern caramelized sweet potato slices with date syrup, other times, especially around Shabbat, I make maple tahini sweet potatoes. That combination of nutty tahini and maple feels familiar now. And whenever I have leftover mashed sweet potato hiding in the refrigerator, I know exactly where it's headed. Sweet potato crème brûlée has rescued many forgotten containers and transformed them into dessert.

Apparently, I have become one of those people who always has sweet potatoes. Life is funny that way. Cornbread itself feels far removed from my Russian and Ukrainian family roots, yet somehow the habit behind it feels familiar. Nothing good was wasted growing up. Leftover vegetables became soups, fillings, or casseroles. In Colombian cooking too, root vegetables always had a place at the table. Years spent cooking Middle Eastern food added another layer, teaching me how naturally sweet vegetables work alongside spices and simple ingredients.

The first version of this gluten-free sweet potato cornbread was respectable enough, which is usually code for nobody complained. The second version came out too dense. Another batch leaned suspiciously close to cake territory. Leo still ate three pieces and declared himself a baking expert.

After several rounds, I found the balance I had been searching for. Enough sweet potato to keep the crumb soft. Enough cornmeal to remind you that this is indeed cornbread and not dessert pretending to wear a cornbread costume.

By then the rain had settled into a steady rhythm against the windows. Lin had migrated from building blanket forts to supervising the mixing process with great seriousness. My husband wandered in, sniffed the air, and casually asked when it would be ready, which in marriage language means he was already planning his second piece.

The top emerged golden with tiny cracks running across it. Cinnamon drifted through the kitchen. Steam escaped when I cut the first slice. And, as always seems to happen with fresh bread, everyone who had previously been busy appeared immediately.

Some things are stronger than a dinner bell, and fresh cornbread is one of them.

Ingredients

Sweet potato is what gives this gluten-free cornbread its soft texture and gentle sweetness. I usually roast an extra sweet potato during the week because I know some of it will eventually find its way into baking. Roasted sweet potato has a deeper flavor than boiled, though either works. Canned sweet potato puree can step in when you're short on time, though I prefer using freshly cooked sweet potatoes because the texture feels more natural.

A good gluten-free flour blend helps hold everything together. After several rounds of testing, I kept returning to Bob's Red Mill 1-to-1 blend because it produced the most consistent results and didn't leave a sandy texture behind. If gluten isn't a concern, all-purpose flour works too, though it absorbs moisture differently and needs slightly less buttermilk.

Yellow cornmeal gives the bread its character. I prefer regular yellow cornmeal because it creates a tender crumb without becoming gritty. Fine or medium-grind cornmeal both work well. I have tried coarse cornmeal before, and while it adds texture, my family prefers the softer bite of the finer varieties.

Buttermilk gives the cornbread a lighter crumb and balances the sweetness of the potatoes. I grew up around plenty of cakes and breads that relied on cultured dairy, so adding buttermilk felt natural here. When I need a dairy-free version, I mix oat milk with a little lemon juice and let it sit for a few minutes. It creates a similar tang and keeps the bread tender.

See the recipe card for the full list and exact quantities.

How to Make Sweet Potato Cornbread Recipe

This gluten-free sweet potato cornbread comes together easily, but paying attention to texture makes all the difference. Sweet potato naturally adds moisture, so the signs of doneness are slightly different from traditional cornbread. Here's how to make this recipe: 

Prepare the Pan and Oven

• Preheat the oven and either grease your baking pan or line it with parchment. If using parchment, leave a little overhang on the sides to make lifting the finished cornbread easier later.

• An 8x8-inch pan gives the bread enough depth to stay soft in the center while developing golden edges.
  • Using a larger pan will create thinner slices that bake faster and may dry out.

Combine the Dry Ingredients

• Break apart any stubborn clumps of brown sugar with your fingers.
• The mixture should feel light and sandy. If pockets of baking powder or sugar remain, the finished cornbread may bake unevenly, with some areas rising higher than others.

Mix the Sweet Potato Base

• Large chunks won't disappear during baking and can leave heavy spots in the crumb. I usually mash the sweet potato while it's still slightly warm because it blends much more easily.
• Once mixed, the batter should look creamy and have a soft orange color. If it appears thick and lumpy, keep whisking until everything becomes smooth.

Bring the Wet and Dry Ingredients Together

• The first time I made this recipe, I kept stirring because I thought the batter needed to be perfectly smooth. Instead, the cornbread came out heavier than I wanted.
• A few small lumps are perfectly fine. The batter should be thick but still spread easily with a spatula.

Spread the Batter Into the Pan

• The batter should settle into the corners without much effort. If it seems overly stiff or difficult to spread, your sweet potato may have been drier than average. A tablespoon or two of additional buttermilk can loosen it slightly.
• The top won't look perfectly smooth, and that's fine. Small ridges often turn into those beautiful cracks that appear during baking.

Bake Until Golden

• Look for edges that have pulled away slightly from the sides of the pan. The center should feel set when lightly touched and no longer appear shiny.
• A toothpick inserted into the center should come out clean or with a few moist crumbs attached.
  • Because sweet potato keeps the crumb soft, don't expect it to come out completely dry. Leaving the bread in the oven too long can turn a soft cornbread into a dry one.

Let the Cornbread Rest

• Once out of the oven, allow the cornbread to cool in the pan before slicing.

• This resting period matters more than it might seem. Fresh from the oven, the center is still settling and can crumble if cut too soon. The crumb becomes easier to slice after several minutes, while still staying soft and tender.
• If the center seems slightly softer than expected at first, don't panic. Sweet potato cornbread naturally has a moister texture than classic cornbread.

Slice and Serve While Slightly Warm

• I love it with butter melting into the surface, though maple syrup or honey are equally lovely. The crumb should feel soft and tender, with a lightly golden top and enough sweetness to pair with breakfast, soups, or an afternoon cup of coffee.
• If there are leftovers, which rarely happens in my house, the slices are even better the next morning.

Storage

Sweet potato cornbread dries out quickly once sliced, so I wrap leftover pieces tightly or store them in an airtight container after they've cooled completely. They'll keep at room temperature for up to 2 days or in the refrigerator for about 5 days. A few seconds in the microwave or several minutes in a low oven brings back some of that fresh-baked softness.

For longer storage, freeze individual slices in a freezer-safe container or bag for up to 2 months. Thaw at room temperature or overnight in the refrigerator, then reheat before serving. The cornbread freezes surprisingly well.

FAQs

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Sweet Potato Cornbread

This gluten-free sweet potato cornbread is softly sweet and impossible to stop slicing.

Course Bread

Cuisine American

Keyword Sweet Potato Cornbread

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 219kcal

Author Ksenia Prints

Equipment

• 8×8 inch baking pan
• Large mixing bowl
• Medium mixing bowl
• Whisk
• rubber spatula
• Measuring Cups and Spoons
• cooling rack

Ingredients

Dry Ingredients

• 1 cup yellow cornmeal
• ¾ cup gluten-free 1-to-1 flour blend
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 teaspoon ground cinnamon
• ⅓ cup packed brown sugar

Wet Ingredients

• 1 cup mashed cooked sweet potato
• 2 large eggs room temperature
• ½ cup plus 2 tablespoons buttermilk room temperature
• ½ cup neutral oil
• 1 teaspoon vanilla extract

Instructions

Prepare the Pan and Oven

• Preheat the oven to 375°F. Grease an 8x8-inch baking pan or line it with parchment paper. Leaving some overhang on the parchment makes lifting the cornbread easier later.

Mix the Dry Ingredients

• In a large bowl, whisk together the cornmeal, gluten-free flour blend, baking powder, baking soda, salt, cinnamon, and brown sugar. Break up any brown sugar lumps so the mixture looks evenly combined.

Make the Sweet Potato Mixture

• In a separate bowl, whisk together the mashed sweet potato, eggs, buttermilk, oil, and vanilla. The mixture should look smooth and creamy, with no large pieces of sweet potato remaining.

Combine the Batter

• Pour the wet ingredients into the dry ingredients and stir gently. Stop mixing as soon as the flour disappears. A few small lumps are perfectly fine and help keep the crumb tender.

Transfer to the Pan

• Spread the batter evenly into the prepared baking dish. The top does not need to be perfectly smooth. Small ridges often turn into beautiful cracks during baking.

Bake Until Golden

• Bake for 30 to 35 minutes. The top should become golden with small cracks, and a toothpick inserted into the center should come out clean or with a few moist crumbs attached.

Cool Before Slicing

• Allow the cornbread to cool in the pan for about 10 minutes. This gives the crumb time to settle and makes slicing easier.

Serve

• Slice into squares and serve slightly warm with butter, maple syrup, or honey.

Nutrition

Calories: 219kcal | Carbohydrates: 15g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 389mg | Potassium: 81mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 60IU | Vitamin C: 0.01mg | Calcium: 98mg | Iron: 1mg

The post Moist Sweet Potato Cornbread appeared first on At the Immigrant's Table.

Grilled corn, Israel style

Growing up in Israel, grilled corn never played a large role in my life. A couple of times a year, usually in the summer, my mom would pull out a large boiling pot. She filled it with water, taking care not to splash over the sides.

Sometimes asking for my help, sometimes not, she would drag the pot to the stovetop, her muscles bulging with the effort under her thin housecoat.

The pot would then sit on the stovetop, unmoving, for a few hours, sometimes days.

Then one day when she had more time, my mother would take out a plastic wrapped tray from the fridge. There, in the Styrofoam tray, lay 8 corn cobs, leaves and bristles removed, any semblance of their origin scrubbed away and tossed into some industrial trash.

She would rinse these corn cobs under yet more water, a commodity so precious I could not believe she was wasting so much of it on these puny little husks.

Then, she would gently place the corn cobs into the water-filled pot, add a bit of salt, and cover it with a lid. A high flame, some patience, and fifteen minutes later, that was it. Israeli grilled corn, not even grilled.

We'd all come to the table, serving ourselves some salad, potatoes, chicken or cutlets. And from that large pot my mom would fish out glistening, hot, shiny yellow corn cobs. On our plates they went, half a cob for each one of us, and the extras for tomorrow. A dab of butter, a sprinkle of Israeli salt, and that was it. Our corn on the cob was ready.

Grilled corn, Colombian style

In Colombia, grilled corn is a typical street food.

Proffered by vendors throughout Bogota's winding streets, it is cooked on rickety charcoal grills on the spot. Served to you in an unadorned paper napkin, street corn is a common afternoon snack, as simple and unfussy as it gets.

Drizzled with butter and sprinkled with salt, it is best paired with a cut of fatty beef or pork sausage, if you ask my husband. A cold beer? Even better. And if there's any leftover corn, we make Mexican Street Corn Pasta Salad the next day - a win-win.

Where the two grilled corns meet

With these simple, clean roots, you'd think both my husband and I would like our corn drenched in butter and sprinkled with salt - and that's it. And yet, we both fell head over heels with Mexican street corn, also known as elote.

We first tried it together at Diane's Fish Shack and Smokehouse in Kingston, ON, where we went for our last vacation before baby came. Covered in a generous sauce of sour cream and mayo, sprinkled with salty Mexican cheese, jalapenos and cilantro, it was the grilled corn we never knew we were missing.

As soon as I finished eating it, I knew I had to have grilled street corn again. But of course, I would put my own spin on it.

Grilled corn, Middle Eastern style

And that's what birthed this Middle Eastern grilled corn. The marriage of two cultures, Israeli and Latin American. The love for sharp, strong flavours. The appreciation for creamy, cheesy sauce. The tolerance for the fact that even though one of us may live for spice, the other can barely tolerate even a whiff of it. The understanding that two cultures blended together are better than ones apart.

So today, on our second wedding anniversary, I present to you our new favourite appetizer: Middle Eastern grilled corn.

Based on Mexican street corn, this reimagined Middle Eastern grilled corn is exploding with sharp spices, tangy herbs and creamy, salty feta cheese. This is the Middle Eastern street corn you never knew you were missing! A marriage of cultures and cuisines.

If you are dairy intolerant or just avoiding it for any reason, I also love this Dairy-free Mexican Street Corn. It makes for a great option for my cheese-intolerant daughter!

Cooking Notes

Note: this corn is best cooked on a charcoal grill, though we've cooked it also in the oven. We like this little portable grill, and we have this Weber grill on our balcony. If you are intending to grill it, then go all out and invest in some Maple wood chips. These give the corn a special fragrance and smoky flavour that feels oh-so-very-Canadian to us.

In the recipe, I specify to remove the husks for a browned, charred look and taste that is typical of street corn. However, for a silkier, smoother taste and texture, you may want to keep the husks on while grilling. In that case, just wet the corn to prevent the husks from burning.

Corn with butter and salt who?

Accompanying dishes

Serve this grilled corn with other street-food-inspired dishes. Gluten-free cornbread is a great accompaniment. For protein, try my Colombian ceviche. Or make a big batch of walking taco casserole to go beside it.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Middle Eastern grilled corn

Based on Mexican street corn, this reimagined Middle Eastern grilled corn is exploding with sharp spices, tangy herbs and creamy cheese. This is the Middle Eastern street corn you never knew you were missing! A marriage of cultures and cuisines.

Course Appetizer, starter

Cuisine Latin American, Middle Eastern

Keyword cilantro, coriander, corn, cumin, feta, gluten-free, grain-free, grilled corn, grilling, vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 279kcal

Author Ksenia Prints

Equipment

• Charcoal grill (https://amzn.to/2F9W8Li) or oven
• Silicone pastry brush (https://amzn.to/2QTNraf)
• Maple wood chips, if using a charcoal grill (https://amzn.to/3lPThb2) - these give the corn a special fragrance and flavour

Ingredients

• 6 to 8 medium ears sweet corn husks removed
• ½ cup sour cream
• ½ cup mayonnaise
• 1 teaspoon cumin
• ½ teaspoon coriander
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 2 tablespoon lime or lemon juice
• ½ cup feta cheese crumbled
• ¼ cup fresh cilantro finely diced
• lime or lemon wedges for serving

Instructions

• Heat a grill or oven to 400F.

Prepare the sauce:

• In a bowl, whisk together the sour cream, mayonnaise, cumin, coriander, paprika, garlic powder and lemon juice. Taste and correct seasonings, including salt if needed. Set aside.

Grill the corn:

• Place the husked corn directly onto grill or oven grates. Grill the corn for about 5 minutes, undisturbed, or until kernels begin to brown. Turn over and repeat. When all sides are browned, remove corn cobs.

Assemble Middle Eastern street corn:

• Using a brush or a spoon, cover each ear of corn generously with the cream mixture. Sprinkle with crumbled feta cheese and minced cilantro. Serve immediately with lime or lemon wedges.

Notes

In the recipe, I specify to remove the husks for a browned, charred look and taste that is typical of street corn. However, for a silkier, smoother taste and texture, you may want to keep the husks on while grilling. In that case, just wet the corn to prevent the husks from burning.

Nutrition

Calories: 279kcal | Carbohydrates: 19g | Protein: 5g | Fat: 22g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 288mg | Potassium: 303mg | Fiber: 2g | Sugar: 7g | Vitamin A: 404IU | Vitamin C: 8mg | Calcium: 91mg | Iron: 1mg

The post Spiced Mexican Street Corn appeared first on At the Immigrant's Table.

My gluten-free samosas are made only with whole and natural ingredients. The best part is that they come together in a fraction of the time thanks to a ready-made, frozen sweet and spicy chickpea filling that is vegan, gluten-free and paleo.

This post is a partnership with Wholly Veggie! Thank you for supporting the brands that make this blog possible; I am proud to only work with companies that I truly believe in.

University snacks

When I started university, I divided all my classes into three days. From 8 a.m. until 4 p.m. on Mondays, Wednesdays and Fridays, I'd spend the day on campus, alternating between studiously sitting through classes to wanting to claw out my eyes with boredom.

The hardest part of that schedule was my constant and recurring desire to sleep through my study periods, those gaps I left in my day assuming I'd be doing all the readings for the next few classes. The second hardest part was packing enough nourishing food to last me through the long days.

That's when I discovered samosas.

Sold by students trying to raise money for their associations, Indian samosas were a cheap, filling vegetarian snack. What they lacked in health they more than made up for in flavour. And if I could get a little package of tamarind dipping sauce with them, my meal was complete. I also loved pairing them with a tamarind cocktail, which my friends dubbed "the Samosa Cocktail" for its sweet and tangy flavor..

Adapting samosas to be gluten-free

After going gluten-free, samosas were one of the foods I missed the most. But the process of making them always seemed so tedious. First, you had to cook the filling. Then, develop the dough. Third came the folding. And then the frying. Only later did you also need to think of a dipping sauce (because what's a samosa without dipping sauce?!)

In total, too much work.

That is, until I discovered the Wholly Veggie! ready-made veggie-full meals - and that's when I knew my filling was taken care of.

Don't get me wrong, making gluten-free samosas at home is still going to be a labour of love. But for many of us with celiac or gluten intolerances, these easy gluten-free samosas are going to be the only way to enjoy a take-out favorite.

The funny thing is, these gluten-free samosas are even better than take-out!

I like to serve these gluten-free samosas with a light vegetable side, as they're already quite filling! My personal favorite is roasted garden carrots, creamy cucumber salad, or a sweet and simple Russian vinaigrette salad. If you are looking for more hand pies, try my vegetarian empanadas or bosnian pita pies.

Ingredient Spotlight: Sweet & Spicy Chickpea Veggie-Full Meal

The secret ingredient to the perfect gluten-free samosas recipe is the sweet & spicy chickpea veggie-full meal.

Full of the comforting and familiar flavours of chickpeas, tomatoes, butternut squash, lentils, spinach, chickpea balls, and red bell peppers, this filling has an incredible balance of sweet and spicy flavours. Believe me that in between tastings, it was hard to leave enough of it to actually use as a filling!

All Wholly Veggie! ready-made meals are dairy-free, gluten-free, vegan or vegetarian (depending on the product), soy-free and non GMO. They can be heated in the microwave, which turned out to be a great plus when I had a screaming toddler on my hands one afternoon.

And they're actually made by a Canadian company in a kitchen, not a factory.

So excuse me as I go and stock up my freezer full of them.

Directions to Make gf Samosas Recipe and Dipping Sauce

This recipe is truly one of the best gluten-free samosa recipes I've ever tasted. The resulting dough is a beautiful orange color, and it flakes in your mouth as you bite into. The sweet & spicy chickpea filling is perfectly balanced, full of crunch and texture.

Prep ingredients

The only thing you'll need to do to the Wholly Veggie! ready-made sweet & spicy chickpea meal is defrost it. You can use the microwave, or good old time.

This dough comes together super easily in the food processor. If you don't have one, you can mix all the ingredients in a bowl using a spatula and your hands.

If using a food processor, you'll be working with the all-purpose blade, so set that up.

Make the flaky gluten-free samosa dough

Next, add the gluten-free flour mix or the individual flours to the food processor bowl. Add ground fennel and turmeric, along with xanthan gum if your mix doesn't have it. Pulse briefly to combine if using individual flours. Add salt and baking powder. Cover and process 3 seconds.

Add coconut oil and water and process until mixture forms a ball. You may have to get in there with your hands and just gently knead if your processor is too aggressive.

Prepare your working surface

Dust a large working surface with some gluten-free flour (I like to use potato flour or rice flour for this). This is where you'll be rolling out your samosas, so you want a fairly large area.

Shape and chill the dough

Take the dough out of the food proessor, and knead it until dough is soft and pliable. Lightly coat in gluten-free flour and wrap in plastic wrap.

Refrigerate gluten-free samosa dough for 30 minutes.

Form gluten-free samosa dough into balls

Divide the dough into 12 equal portions for small samosas. Each ball should be about the size of a ping pong ball.

Roll out samosa sheets

Cover your working area with a piece of parchment paper. Place a dough ball on it. Cover with another piece of parchment paper about the same size. Roll the dough into a thin round about 5 inches in diameter.

Fill gluten-free samosas with sweet & spicy filling

Scoop about 2 tablespoons of the filling in the center of the dough. Do not overfill your samosas, no matter how good this filling is, as it'll spill out when you try to close them.

Shape your samosas

There are two ways to shape your samosas that I like:

The lazy way: Half moons

Wet the edges of the dough with water and overlap one side of the dough over the filling. Your dough should form a closed half-moon.

Crimp the edges to close.

This is the same folding technique as used in my vegetarian empanadas.

The traditional way: Triangle samosas

Wet the edges of the dough with water.

Working from the right side, pull one side of the dough over the filling and towards the middle. Stop just left of the middle and do not go all the way to the left.

Then pull the left side of the dough and fold it over the right.

Your dough should look like a triangle with an opening up top.

Fold the opening over the top of the two other halves, closing your triangle.

Fry the samosas

Fill a large pan with wide, tall rims with 1 inch of oil. Heat the oil over medium heat. Carefully test the oil temperature with a drop of water; the oil is ready when the water sizzles.

Working in batches, fry several samosas at a time. Try not to overcrowd the pan. Cook each samosa until its colous becomes golden-brown and they crisp up. Remove samosas onto a plate lined with a paper towel.

Directions for tamarind dipping sauce

Mix tamarind and water until fully dissolved. Add ½ teaspoon salt, ½ teaspoon chilli pepper flakes or ground chilli powder, 1 tablespoon brown sugar, ½ teaspoon ground cumin and ½ teaspoon ground coriander.

Microwave mixture for 5 minutes, or bring to a boil in a small saucepan and simmer for 3 minutes.

Serve gluten-free samosas with sweet & spicy filling with tamarind dipping sauce

Serve gluten-free samosas warm, with a side of our tamarind dipping sauce.

Scaling the recipe

This rice-flour samosa recipe makes about 20 samosas. Halve the recipe if you're looking for one meal for 2-4 people.

You can also make more of these gluten-free samosas and freeze them.

Storage

Easy gluten-free samosas with sweet & spicy filling will keep in a sealed container in refrigerator for one week. They will keep much longer in the freezer, though.

Heating instructions

If reheating gluten-free samosas that were made in advance, it's better to use the oven at 400F for 5 minutes.

It's best to let these samosas naturally thaw out and not cook directly from frozen.

More Gluten-Free Recipes

If you loved these gluten-free samosas, you'll enjoy these other delicious, gluten-free recipes! Start your morning off right with a comforting Gluten-Free French Toast, perfect for a satisfying breakfast. For a hearty, savory meal, try this Gluten-Free Vegetarian Moussaka, a Greek classic made without gluten. If you're in the mood for baking, the Gluten-Free Pie Crust is versatile and vegan, while the Gluten-Free Cornbread is great for any Southern-inspired feast. And for something sweet, don't miss the Pistachio Cranberry Cookies, a perfect blend of flavors in every bite.

Pin this recipe for future use!

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Easy gluten-free samosas with sweet & spicy chickpea filling

This recipe is truly one of the best gluten-free samosa recipes I've ever tasted. The resulting dough is a beautiful orange color, and it flakes in your mouth as you bite into. The sweet & spicy chickpea filling is perfectly balanced, full of crunch and texture.

Course Appetizer, Lunch, starter

Cuisine Indian

Keyword dairy-free, finger food, gluten-free, vegan, vegetarian

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 20

Calories 80kcal

Author Ksenia Prints

Equipment

• Food processor (optional)
• Wide pan with tall rims
• air fryer (optional)
• deep fryer (optional

Ingredients

Ingredients for samosas:

• 2 bags of Wholly Veggie! Sweet & Spicy Chickpea veggie-full meal
• 2.5 cups gluten free flour mix or 1 cup (100g) corn flour, ¾ cup (100g) rice flour, 1 cup (100g) tapioca flour, 1 cup (80g) potato flour
• ⅛ teaspoon turmeric
• 1 teaspoon ground fennel seed
• 1 teaspoon xanthan gum use only if your flour mix doesn't have xanthan gum
• 1 teaspoon salt
• 1 teaspoon baking powder
• 4 tablespoons 50g coconut oil
• 1.5 cups 250ml water OR non-dairy milk

Ingredients for tamarind dipping sauce:

• 1 tablespoon concentrated tamarind paste
• 1 tablespoon hot water
• ½ teaspoon salt
• ½ teaspoon chilli pepper flakes or ground chilli powder
• 1 tablespoon brown sugar
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander

Instructions

Make gluten-free samosas:

• Defrost the Wholly Veggie! ready-made sweet & spicy chickpea meal.
• Set up food processor with all-purpose blade.
• Add the gluten-free flour mix or the individual flours to the food processor bowl. Add ground fennel and turmeric, along with xanthan gum if your mix doesn't have it. Pulse briefly to combine if using individual flours.
• Add salt and baking powder. Cover and process 3 seconds.
• Add coconut oil and water and process until mixture forms a ball. You may have to get in there with your hands and just gently knead if your processor is too aggressive.
• Dust a large working surface with some gluten-free flour (I like to use potato flour or rice flour for this). This is where you'll be rolling out your samosas, so you want a fairly large area.
• Take the dough out of the food proessor, and knead it until dough is soft and pliable. Lightly coat in gluten-free flour and wrap in plastic wrap.
• Refrigerate gluten-free samosa dough for 30 minutes.
• To roll out samosa balls, divide the dough into 12 equal portions for small samosas. Each ball should be about the size of a ping pong ball.
• Cover your working area with a piece of parchment paper. Place a dough ball on it. Cover with another piece of parchment paper about the same size. Roll the dough into a thin round about 5 inches in diameter.
• Scoop about 2 tablespoons of the sweet & spicy chickpea filling in the center of the dough. Do not overfill your samosas, no matter how good this filling is, as it'll spill out when you try to close them.
• Now, it's time to shape your samosas! There are two ways to shape your samosas that I like.

The lazy way: Half moons

• Wet the edges of the dough with water and overlap one side of the dough over the filling. Your dough should form a closed half-moon.
• Crimp the edges to close.

The traditional way: A triangle

• Wet the edges of the dough with water.
• Working from the right side, pull one side of the dough over the filling and towards the middle. Stop just left of the middle and do not go all the way to the left.
• Then pull the left side of the dough and fold it over the right.
• Your dough should look like a triangle with an opening up top.
• Fold the opening over the top of the two other halves, closing your triangle.
• Fry the samosas:
• Fill a large pan with wide, tall rims with 1 inch of oil. Heat the oil over medium heat. Carefully test the oil temperature with a drop of water; the oil is ready when the water sizzles.
• Working in batches, fry several samosas at a time. Try not to overcrowd the pan. Cook each samosa about 2-3 minutes on each side, until its colous becomes golden-brown and they crisp up. Remove samosas onto a plate lined with a paper towel.
• Serve gluten-free samosas warm, with a side of our tamarind dipping sauce (see dipping sauce directions below).

Directions for tamarind dipping sauce

• Mix tamarind and water until fully dissolved. Add ½ teaspoon salt, ½ teaspoon chilli pepper flakes or ground chilli powder, 1 tablespoon brown sugar, ½ teaspoon ground cumin and ½ teaspoon ground coriander.
• Microwave mixture for 5 minutes, or bring to a boil in a small saucepan and simmer for 3 minutes.

Video

Notes

Notes: To cook these in the air fryer,  lightly brush or spray them with oil first and arrange in a single layer in your air fryer basket, leaving space between each. (You may need to work in a few batches). air fry at 375°F for 12-15 minutes, flipping halfway through cooking. They're done when golden-brown and crispy on the outside.

Nutrition

Calories: 80kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Sodium: 202mg | Potassium: 7mg | Fiber: 2g | Sugar: 2g | Vitamin A: 21IU | Calcium: 25mg | Iron: 1mg

The post How to make easy gluten free samosas with a sweet & spicy chickpea filling appeared first on At the Immigrant's Table.

Ingredients to make Maduros Recipe

• Ripe plantains - as stated, this recipe uses ripe plantains. Choose green plantains or yellow plantains that are golden brown in spots and have some give when you press on them. 
• Vegetable oil, for frying, can be used in canola oil, grapeseed oil, or vegetable oil.
• Salt, to taste
• Cotija, Queso fresco or mozzarella, for serving (optional) - when served for breakfast in Colombia, fried plantains are usually served plain. But for an extra special treat, my Colombian husband likes to sprinkle them with some grated cheese. We recommend using cotija cheese or feta for a salty contrast or queso fresco or mozzarella for a more melty, cheese-pulling experience. Let the cheese sit on the hot plantains for a few minutes before digging in to maximize your pleasure. 

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Directions to make Sweet Plantains

Peel and prepare plantains

Trim the edges of the ripened plantains. To remove the peel, make lengthwise cuts on the skin without harming the fruit. Finally, use your fingers to strip off the peel.

How to cut a plantain

Slice plantains into circles that are approximately ½ inch thick.

Fry the plantains

Preheat a large pan to medium heat. Add oil.  Transfer slices to a large pan, and cover with enough vegetable oil to cover. Fry until plantain slices are golden-brown, about 2-3 minutes per side. Remove onto a paper-towel-lined plate, sprinkle with a little bit of salt (or sugar and cinnamon for a sweet treat).

Serve fried plantains

Serve caramelized tostones immediately, as part of a breakfast or with the main dish of your choice. Sprinkle with queso fresco or feta for a sweet-salty contrast, or grated queso fresco or mozzarella for a more gooey treat. 

What can I serve sweet baked plantains with?

This is a versatile side dish that can elevate almost any meal.

Like a true Colombian, I like to serve these for breakfast. Colombian Jews also make them for Hanukkah, alongside plantain latkes.

Serve this Colombian plantains recipe with Colombian chicken drumsticks, Colombian Ajiaco, eggs, Rice (like in this rice and lentils recipe), beans, avocado, or as part of a hearty stew.

Why serve fried plantains with cheese?

One popular way to serve fried plantains in Colombia is to top them with cheese. This combination of sweet and salty flavors creates a unique taste experience that many people find irresistible.

The crispy texture of the fried plantains contrasts with the soft and gooey cheese, adding an interesting texture to the dish.

Other Plantain Recipes you'd Like:

Another plantain favorite is this plantain latkes with lime crema sauce. For more plantain and cheesy goodness, consider this Colombian-style baked plantains with guava and cheese recipe. You can also try an air-fryer version here.

For a similar recipe with a twist, try this baked butternut squash chips. Serve alongside beet hummus, chickpea hummus, or white bean dip.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Colombian Platanos Maduros Fritos Recipe - Fried Ripe Sweet Plantains

Platanos maduros fritos are ripe sweet plantain slices, fried to perfection on the outside and tender in the middle. The ultimate Colombian breakfast side dish!

Course Breakfast, Side Dish

Cuisine Colombian, Latin American

Keyword authentic, easy, gluten-free, grain-free, paleo, plantains, vegan

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 109kcal

Author Ksenia Prints

Equipment

• Small pan
• Spatula
• cheese grater optional

Ingredients

• 2 large ripe plantains
• ½ cup Vegetable oil for frying
• Salt to taste
• Cotija cheese, Feta, Queso fresco or mozzarella grated, for serving (optional)

Instructions

• Cut off the ends of the plantain. To peel the plantain, score the skin lengthwise without damaging the flesh. Then remove the peel with your hands.
• Cut the plantain into diagonal slices of about ½-inch in thickness.
• Preheat a large pan to medium heat. Add oil.  Transfer slices to a large pan, and cover with enough vegetable oil to cover. Fry until plantain slices are golden-brown, about 2-3 minutes per side. Remove onto a paper-towel-lined plate, sprinkle with salt.
• Serve platanos maduros immediately. Sprinkle with queso fresco or feta for a sweet-salty contrast, or grated queso fresco or mozzarella for a more gooey treat.

Video

Notes

Sweet fried plantains: Sprinkle these plantains after frying with cinnamon and sugar for a sweet treat

Tangy fried plantains: Drizzle them with salt and lime juice as a savory snack. 

Nutrition

Calories: 109kcal | Carbohydrates: 29g | Protein: 1g | Fat: 0.3g | Sodium: 4mg | Potassium: 436mg | Fiber: 2g | Sugar: 16g | Vitamin A: 1011IU | Vitamin C: 16mg | Calcium: 3mg | Iron: 0.5mg

The post Colombian Platanos Maduros Fritos - Fried Sweet Plantains appeared first on At the Immigrant's Table.

The sharp scent of charred peppers filled the air, their skins blistering and blackening over an open flame. It was a smell I knew well, one that clung to my childhood memories like the warmth of a sun-soaked afternoon.

My mother would always buy peppers by the crate when they were on sale, roasting them in batches until our kitchen felt like a bustling Mediterranean market. 

They'd be peeled, their softened flesh tucked into jars with olive oil and garlic, ready to be added to whatever meal we were making. And there was something comforting about it, the way the peppers transformed, their bitterness fading into something rich and sweet.

It wasn't until I traveled to Greece that I realized just how much this ritual connected me to flavors beyond my own family's kitchen. I remember sitting at a table covered in small plates, briny olives, crisp cucumbers, and a bowl of white bean dip. It was unlike anything I'd tasted before, yet familiar in the way it felt like home.

 As I watched my family reach for it, their faces lighting up with each bite, I felt that same warmth I had known in my mother's kitchen. The ease of the meal, the shared delight. It reminded me how food has a way of bringing people together, no matter where you are.

Smoky Peppers, Sunlit Memories

I fell for roasted red peppers HARD in Greece, where they were everywhere. Charred and smoky, they are marinated, tossed into salads, folded into dips, nestled against crumbling white beans and chunks of feta. They had a sweetness unlike anything I'd tasted before, softened by fire, made rich by time. I bought a bag full, already thinking of ways to stretch that flavor beyond the limits of vacation meals.

That evening, I set the peppers over the flame of the gas stove, watching their skins blister and blacken. The windows were open to the night air, the distant hum of music from a taverna below filtering in. As I peeled away the charred layers, the soft, scarlet flesh emerged. I tore off a piece, still warm, and pressed it onto a thick slice of bread with nothing but a smear of olive oil. Simple. Perfect.

It reminded me of how I had first discovered Greek flavors beyond hummus. My Mediterranean white bean salad with feta, made one summer evening, had surprised me with how fresh and vibrant it turned out. And later, my Greek-inspired creamy white bean hummus with feta and tahini became one of those dishes I could throw together with my eyes closed, each time carrying just a hint of the flavors I had fallen in love with in Greece.

I think that's why I love making this roasted red pepper hummus. It's not just about the smooth, garlicky spread or the smoky depth the peppers bring, it's about the way food carries memory, the way one meal reminds you of another, the way flavors thread themselves through time.

And now, whenever I make it, I see Greece in my kitchen, in the way the peppers char under the broiler, in the way the hummus swirls into soft peaks, in the way my children dip warm pita into it, just as I had done that first night in Athens.

It's a perfect dish to make in early BBQ season, when you're just starting to fire up the grill but aren't ready to commit to grilled corn just yet. A slab of grilled salmon and some of this roasted pepper hummus, and you're all set for a perfect BBQ meal. They go well on Memorial Day, too! And if you like your hummus on the spicier side, try this spicy harissa hummus.

Ingredients

• Chickpeas - the base of any good hummus, lending it a creamy texture and subtle nuttiness. I use canned here for convenience, but if you cook them from scratch, even better.
• Roasted Red Bell Peppers - sweet, smoky, and rich. The secret is letting them char properly, undercooked peppers won't bring the same depth. If you're short on time, high-quality jarred roasted peppers work too.
• Tahini - I tested different amounts and found that just enough keeps the hummus creamy without overpowering. If you love it, add an extra spoonful.
• Garlic - raw garlic can be sharp, but roasting a clove alongside the peppers mellows it beautifully. For a sharper kick, keep it fresh.
• Extra Virgin Olive Oil - a good drizzle brings everything together. I tested versions with less, but a little richness makes all the difference.
• Lemon Juice - brightens everything up and keeps the flavors balanced. I tried it without, and it tasted just a little dull.
• Smoked Paprika - enhances the roasted peppers' natural smokiness.

See the recipe card for full list and exact quantities.

How to Make This Easy Roasted Red Pepper Hummus Recipe

This smoky, creamy homemade hummus is a simple yet flavorful dip that comes together in minutes. The roasted red peppers add a bit of subtle sweetness and depth, making it a perfect addition to any mezze spread. Serve it with warm pita, fresh vegetables, or crackers for a satisfying bite. It's easy to make, and here's how to do it:

Blend the Ingredients

In a food processor, combine chickpeas, roasted red peppers, garlic, tahini, olive oil, lemon juice, cumin, smoked paprika, and cayenne pepper. Blend until smooth and creamy, stopping to scrape down the sides as needed. If the mixture is too thick, add a tablespoon of water or olive oil to help it blend.

Adjust Seasoning

Taste the hummus and season with salt and black pepper. Blend again, adjusting the seasoning to your preference. If you like more tang, add a squeeze of lemon juice, for more smokiness, increase the smoked paprika.

Transfer to a Serving Bowl

Spoon the hummus into a serving bowl, smoothing the top with the back of a spoon. Creating a small well in the center helps catch any added garnishes.

Garnish for Extra Flavor (Optional)

For a beautiful presentation and added richness, drizzle the hummus with a little extra olive oil. A sprinkle of smoked paprika or crushed red pepper adds warmth, while chopped parsley or toasted pine nuts provide extra texture.

Serve and Enjoy

Enjoy the hummus with warm pita bread, crisp vegetables, or crunchy crackers. It also makes a delicious spread for sandwiches or wraps. Store leftovers in an airtight container in the refrigerator for up to five days.

Storage

If you somehow have leftovers, just pop the hummus in an airtight container and store it in the fridge for up to five days. The flavors actually get better as they sit, so don't be surprised if you find yourself enjoying it even more the next day. Before serving, give it a quick stir, maybe a drizzle of olive oil, and it's as good as new.  

What to Serve with this Roasted Red Pepper Hummus Recipe

Whether you're looking for a light mezze platter or a hearty meal, there are so many ways to enjoy it. Pair it with something fresh, something warm, something with a little crunch. Here are a few of my favorite ways to turn this hummus into the start of something special.

For a meal that feels straight from a sun-drenched Greek taverna, try it alongside my Gluten-Free Vegetarian Moussaka. The layers of roasted eggplant and creamy béchamel make a rich, satisfying contrast to the bright, smoky hummus.

If you want to lean into a mezze-style feast, serve it with my Avocado Hummus for a creamy, fresh contrast, or pair it with Bulgur Salad with Feta, its nutty grains, salty cheese, and fresh herbs bring a beautiful balance to the hummus's deep flavors.

For a simple yet elegant pairing, try it with my Roasted Cauliflower with Tomatoes and Capers. The caramelized cauliflower and briny capers echo the roasted depth of the peppers, making every bite a perfect mix of smoky, sweet, and savory.

Recipe

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Roasted Red Pepper Hummus

Silky roasted red pepper hummus with garlic, tahini, and spices. Smoky, creamy, and full of bold flavor.

Course Appetizer, dip, Snack

Cuisine Mediterranean, Middle Eastern

Keyword appetizer, chickpea dip, chickpeas, dip, easy, hummus, snack

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 129kcal

Author Ksenia Prints

Ingredients

• 1 can (15 oz) chickpeas drained and rinsed
• 3 roasted red bell peppers peeled and seeded
• 2 garlic cloves minced
• ¼ cup tahini
• 3 tablespoon extra virgin olive oil plus more for drizzling
• 2 tablespoon lemon juice
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika plus more for garnish
• ¼ teaspoon cayenne pepper optional, for heat
• salt and freshly ground black pepper to taste

Instructions

• If using fresh peppers, place them directly over an open flame on a gas stove or under a broiler, turning occasionally until the skins are blackened and blistered (about 10-15 minutes).

  Transfer the roasted peppers to a bowl, cover with a plate or plastic wrap, and let them steam for 5 minutes. Once cool enough to handle, peel off the charred skins, remove the seeds, and roughly chop the peppers.
• In a food processor or blender, combine chickpeas, roasted red peppers, garlic, tahini, olive oil, lemon juice, cumin, smoked paprika, and cayenne pepper.

  Blend until smooth, stopping to scrape down the sides as needed.
• If the hummus is too thick, add 1-2 tablespoons of cold water or more olive oil until you reach the desired consistency.
• Add salt and black pepper, then blend again. Taste and adjust seasoning as needed, more lemon juice for brightness, more smoked paprika for depth, or an extra drizzle of olive oil for richness.
• Transfer the hummus to a serving bowl, smoothing the top with a spoon. Drizzle with olive oil, sprinkle with smoked paprika, and add optional garnishes like fresh parsley or toasted pine nuts.
• Serve with warm pita, fresh veggies, or crunchy crackers. It also makes a delicious spread for sandwiches or wraps.

Video

Nutrition

Calories: 129kcal | Carbohydrates: 4g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 258mg | Potassium: 94mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 224IU | Vitamin C: 11mg | Calcium: 28mg | Iron: 1mg