Baked mujendra and halloumi arancini with fresh mint and cucumber Greek yogurt dip

By Irene Matys
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A twist on a classic Middle Eastern dish served with the perfect dip! Bake this dish of rice, lentils and onions, along with cheesy halloumi and dip these bites of flavour in this fresh mint and cucumber yogurt dip. 

SERVES
2
 TO
3

Ingredients

Fresh Mint and Cucumber Greek Yogurt Dip

  • 1 cup plain Greek yogurt
  • 1/3 cup grated English cucumber, squeezed to remove excess liquid
  • 1 tablespoon finely chopped fresh mint

Baked Mujendra and Halloumi Arancini

  • 3 cup cold mujendra
  • 2 large egg yolks, reserving the egg whites for coating
  • 1/2 cup grated halloumi cheese
  • 1/2 cup grated mozzarella
  • 1 1/2 - 2 cups seasoned panko breadcrumbs
  • 1 large egg
  • Egg whites from above (2 eggs)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Directions

Fresh Mint and Cucumber Greek Yogurt Dip 

  1. In a bowl, stir plain Greek yogurt, grated cucumber, and finely chopped mint together. Keep refrigerated until ready to use.

For the Baked Mujendra and Halloumi Arancini 

  1. Preheat the oven to 450 F and line a large baking sheet with parchment paper. 
  2. In a large bowl, mix cold mujendra (find the recipe here) egg yolks, grated halloumi,  and grated mozzarella together. Set aside 
  3. For the coating, add the seasoned panko to a large plate.
  4. Whisk egg and egg whites in a medium bowl and season with salt and pepper.
  5. Scoop a quarter cup of the mujendra mixture and shape it into a ball.
  6. Roll ball in egg mixture and then in panko. Press gently to adhere to breadcrumbs and place on a baking sheet. Repeat with the remaining mixture.
  7. Bake in preheated oven for 25-30 minutes until deep golden brown and crispy.

To Serve

  1. Transfer to a plate and serve hot with yogurt dip. Enjoy! 

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