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.