Hot Honey

I was first introduced to hot honey during my visit in New York back in 2014. The people I was staying with insisted that we had to eat at this pizza place in Brooklyn called Paulie Gee’s. They have these Pizzas that they drizzle with a dose of SPICY honey. Oh my – after all these years I’m still thinking about that pizza I ate and my love for honey tripled after that trip.

 

I have looked everywhere for a can of Hot honey and I’m not sure if it’s a thing in Europe? Is it? Does anyone know?

What lockdown has taught me is that if you have lots of spear time and really fancy something you can’t get a hold of – your DIY brain gets triggered and refuses to take a ‘No, I can’t’ for an answer and suddenly you find yourself in the kitchen boiling honey and make a sticky mess everywhere.

The end result turned out amaze and I even made an extra jar for my sister. So if you fancy trying it out – check the recipe below.

Hope you enjoy, Bon Shabétit!! xx

 

 

Hot Honey

This easy and homemade recipe is Honey infused with Scotch Bonnet pepper (which carries some serious heat!!) - Perfect for a deliciously sweet and spicy condiment. 
Prep Time 5 mins
Cook Time 10 mins
Resting time 45 mins
Total Time 1 hr
Course Side Dish
Cuisine -

Ingredients
  

  • 3 Scotch Bonnet Peppers - roughly chopped
  • 300-400 g Honey
  • 1 tbsp Red wine vinegar

Instructions
 

  • Add honey to a small saucepan and heat over low heat for 2 minutes. Add chopped peppers and vinegar and bring just to a low simmer, stirring occasionally.
  • Let is simmer for 10 minutes (Make sure to keep it on low heat - otherwise the honey will boil over!)
  • Remove from heat and it let it cool. I would say allow it to get properly infused for at least (!) 45 minutes before you start straining the honey through a fine sieve.
  • Store in a airtight glass container in room temperature.
Keyword Chili Pepper, Condiment, Honey, Hot, Sauce, spicy, Sweet

Persian Makaroni

So what exactly is a Persian Makaroni? It’s spaghetti mixed with a meat and potato sauce and it gets steamed for almost 1h to create this golden crust love child at the very bottom of the pot that goes by the name Tahdig.

I guess you could call this dish a love story between a Persian and an Italian… if the love story ended with the Italian getting a heart attack when he found out just how overcooked this pasta was. Forgettooo about the aldenteooo.

Perhaps they would reconcile their relationship if the Italian had a taste of that crispy oily god almighty Tahdig. Yes, that is Tahdig with a Capital T – because that’s the respect it deserves. 

 

Go and ask any Iranian kid and they would say that this is the most nostalgic food of their childhood. Honestly, the reason we probably remember it and get so excited is because 99,9% of our dishes come with rice so you can imagine THE EXCITEMENT over this EXOTIC and REVOLUTIONARY dish. Then we take it and make the pasta EXACTLY the same way we make our Rice loool  

I know it sounds like I’m taking a piss but honestly tho – it’s delicious. It’s the very best of my childhood memories so because of that it will always have a special place in my heart (and gut).

It’s just funny because it technically goes against the traditional way of cooking… but that’s precisely why I love it more. Isn’t that what food is about? Learning from each others cultures… butchering each others cooking techniques lol It’s all about finding a common ground by creating new yummy variations of dishes in this new global world. Imma right?

Hope you enjoy, Bon Shabétit!! xx

Persian Makaroni

Steamed spaghetti with a Meat and Potato sauce and a crispy Tahdig bottom. Can easily be made veg/vegan by using Quorn meat or just chopped mushroom instead of meat.
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine Persian
Servings 4

Ingredients
  

  • 400 g Spaghetti
  • 4-5 small Potatoes - chopped
  • 350-400 g Minced meat
  • 1 large Onion
  • 1 small Chilli pepper
  • 3 cloves Garlic - minced
  • 2 tsp Turmeric
  • 1 tsp Granulated Garlic
  • 1 tsp Onion Granula
  • 1 tsp Cinnamon
  • 1 tsp pepper
  • salt after taste
  • 1 tbsp boiling water

Instructions
 

  • In a large frying pan, heat 2 tablespoon oil with 1 tsp turmeric over medium heat. Add chopped potatoes to the pan and saute until fully cooked.
  • Put the potatoes aside on a plate and now add the onions, garlic and chilli to the same pan and let them saute for 1 minute or so before you add the minced meat. (My dad taught me that when you cook minced meat - it's always better to allow the onion and meat to cook together instead of separate). Add all the spices and let the meat to cook for 6-7 minutes. Add the potatoes and then the the tomato puree and pour in 1 tbsp water to help the puree to mix well (you can add a bit more if needed - or add some oil) and let it simmer for an additional 3 minutes.
  • In the meantime, in a large pot bring water to boil and add some salt to it. Cook spaghetti 2-3 minutes less than the time suggested on its package instructions (This is important because if you leave it to be fully cooked - it will get a bit mushy when you steam it), strain and set aside.
  • In a sauce pan (big enough to fit pasta/sauce), heat 2 tablespoon oil on medium heat and add 2 tbsp of the sauce mixture in make sure it's all over the bottom.
  • Then add some pasta and then a layer of the meat sauce. Keep layering until everything is in the pot. Make 4-5 deep holes (use the handle of a spoon) and pour a liiiittle bit of water in each hole.
  • Decrease heat to low, cover the lid (with a kitchen towel) and cook for 50 minutes. Flip the pot by using a plate as a 'lid' and the Makaron should come out looking like a savoury cake. Serve with a side salad and some yoghurt.
Keyword Meat, Pasta, Tahdig

 

 

Persian Makaroni

Steamed spaghetti with a Meat and Potato sauce and a crispy Tahdig bottom. Can easily be made veg/vegan by using Quorn meat or just chopped mushroom instead of meat.
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine Persian
Servings 4

Ingredients
  

  • 400 g Spaghetti
  • 4-5 small Potatoes - chopped
  • 350-400 g Minced meat
  • 1 large Onion
  • 1 small Chilli pepper
  • 3 cloves Garlic - minced
  • 2 tsp Turmeric
  • 1 tsp Granulated Garlic
  • 1 tsp Onion Granula
  • 1 tsp Cinnamon
  • 1 tsp pepper
  • salt after taste
  • 1 tbsp boiling water

Instructions
 

  • In a large frying pan, heat 2 tablespoon oil with 1 tsp turmeric over medium heat. Add chopped potatoes to the pan and saute until fully cooked.
  • Put the potatoes aside on a plate and now add the onions, garlic and chilli to the same pan and let them saute for 1 minute or so before you add the minced meat. (My dad taught me that when you cook minced meat - it's always better to allow the onion and meat to cook together instead of separate). Add all the spices and let the meat to cook for 6-7 minutes. Add the potatoes and then the the tomato puree and pour in 1 tbsp water to help the puree to mix well (you can add a bit more if needed - or add some oil) and let it simmer for an additional 3 minutes.
  • In the meantime, in a large pot bring water to boil and add some salt to it. Cook spaghetti 2-3 minutes less than the time suggested on its package instructions (This is important because if you leave it to be fully cooked - it will get a bit mushy when you steam it), strain and set aside.
  • In a sauce pan (big enough to fit pasta/sauce), heat 2 tablespoon oil on medium heat and add 2 tbsp of the sauce mixture in make sure it's all over the bottom.
  • Then add some pasta and then a layer of the meat sauce. Keep layering until everything is in the pot. Make 4-5 deep holes (use the handle of a spoon) and pour a liiiittle bit of water in each hole.
  • Decrease heat to low, cover the lid (with a kitchen towel) and cook for 50 minutes. Flip the pot by using a plate as a 'lid' and the Makaron should come out looking like a savoury cake. Serve with a side salad and some yoghurt.
Keyword Meat, Pasta, Tahdig

Margit’s Wild Mushroom Soup

 

Is there anything better than soup on a rainy autumn day? I don’t know if it’s the nostalgic memories of me as a child having a minor cold and being comforted by my mom with spoonfuls of warm nutritious soup or just the hypnotising effect of gulping down a hot and smooth yet thick-ish liquid? Don’t know what my point is with this.. but all I do know is that soup is very underrated isn’t it?

I can’t take any credit for this wild mushroom soup as I got this recipe from my boyfriends grandma Margit – who’s btw the cutest and loveliest person on this planet.

It all started during one of my visits in Sweden and I went on and on about the fact that I really wanted to go mushroom picking as I’ve never done it before.  We happened to be walking in the woods with my boyfriends grandparent and next thing I know, his grandma somehow managed to find a handful of chanterelles… and this was the end of November! Later that afternoon she quickly gave them a stir in some butter and voila – the most gorgeous taste. She also gifted me a bag full of dried chanterelles that they had picked the previous year and told me to make this soup.

So if you are looking for a comforting hug – in a bowl – this soup might give you just that. Bon Shabètit!

 

 

 

Margit's Wild Mushroom Soup

Creamy and filling Wild mushroom soup for cold nights.
Made with dried wild mushrooms, onions, stock, cream and milk.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Soup
Cuisine Swedish
Servings 2

Ingredients
  

  • 3 dl Dried mushrooms (Chanterelle)
  • 1 Onion - chopped
  • 2 tbsp Butter
  • 4 tbsp Flour
  • 8 dl Vegetable broth
  • 2 dl Milk
  • 1 dl Creme Fraiche
  • salt
  • pepper
  • 1 lemon wedge
  • handful Parlsey - chopped

Instructions
 

  • Soak the dry mushrooms in water a medium bowl and cover with 3 dl of water. Leave it for at least 45 minutes.
  • Heat 2 tbsp butter in a saucepan over medium low heat and sauté the onion until softened and translucent.
  • Mix in the flour and then add the stock. Let is simmer for 5 minutes.
  • Pour in the milk and the cream fraiche - stir so it's evenly mixed. Add salt and pepper and some drops of lemon juice. Let it cook for another 5 minutes.
  • Serve with some parsley on top and some fresh warm bread.
Keyword Cream, Hot

Shirini Napoleoni

 

Have you ever had this puff pastry filled with cream filling and garnished with pistachios? Napoleoni is a very popular dessert in Iran which I always thought was inspired by France and the french pastry Mille-feuilles and also to be quite frank Napoleon was French so there is always that.

But the other week my sister did some research and lo and behold – it looks like Iranians were inspired by an old cake called Napoleon from the 19th century Russia! Apparently it was made to celebrate the Russian victory over Napoleon and the pastry crumps on top are suppose to represent the snow that helped the Russians defeat Napoleon. Honestly now that I look at it – it does resemble the Russian version more but then again who know really?

I used to to be intimidated by this cake because it looks all fancy and complex and I always thought this was one of those pastries you can only buy from bakeries. But honestly, it’s so simple to make and obviously it might require some extra work if you decide to make your own puff pastry but this recipe is a simpler version with a frozen puff pastry sheet.

So next time you have guests over, serve them a piece of this buttery flaky layered puff pastry with soft and creamy insides and you might witness your own victory. Bon Shabétit!

 

 

 

Shirini Napoleoni

- Napoleon Pastry -
This is a flaky layered Iranian pastry filled with a delicious sweet and vanilla flavoured cream.
Prep Time 20 mins
Cook Time 10 mins
Fridge time 2 hrs
Total Time 2 hrs 30 mins
Course Dessert
Cuisine Persian
Servings 4

Ingredients
  

  • 1 sheet frozen puff pastry
  • 300 ml Double cream
  • 2 tsp Vanilla paste
  • 1 dl Caster sugar

Garnish

  • 1/2 dl Icing sugar
  • 1/2 dl Pistachio - chopped
  • 1 tbsp Rose petals

Instructions
 

  • Preheat oven to 200° F
  • Divide the Puff pastry into 3 equal rectangle shapes + leave some leftover for the crumbs. Bake for 10 minutes.
  • Remove from oven and allow to cool. Using your fingers, crumble the leftover piece to as it's being used as topping.
  • Place the double cream, caster sugar and vanilla extract in a large bowl. Using an electric mixer, whisk the mixture on medium speed until the mixture is stiff.
  • Using a spatula, place some cream on the bottom piece and spread it to the corners. Do the same thing with the middle and top piece.
  • Sprinkle the crushed puff pastry and then the caster sugar on top. Garnish with the chopped pistachios and rose petals.
  • Ideally, leave it in the fridge for 2h to chill before serving.
Keyword Cream, Pastry

Dalgona Coffee

 

I know I’m very late with this but I just had to try it as I’ve seen it so many times on my social media feed.

The actual froth contains of 3 ingredients and it takes less than 5 minutes to make (well if you make it by using an electric whisk – there was a viral challange going on where people tried to whip it by hand…. but ain’t nobody got time for that).

It was surprisingly delicious as I thought it might taste overbearingly sweet (and this comes from a person that always have sugar in her coffee). But a little stir and a sip later… my sister pointed out that it’s very similar to those Starbucks ‘ready-to-drink’ coffees you can buy in stores. So I think if you enjoy ice lattes – you will also enjoy Dalgona coffee.

Have you guys tried this? What did you think, was it a yay or nay?

 

 

Dalgona Coffee

A Korean coffee drink that has taken the internet by storm during lockdown. Dalgona coffee is a beverage made by whipping equal proportions of instant coffee powder, sugar, and hot water until it becomes frothy and then adding it to cold milk.
Prep Time 5 mins
Cook Time 0 mins
Total Time 5 mins
Course Drinks
Cuisine Korean
Servings 2

Ingredients
  

  • 2 tbsp Instant coffee
  • 2 tbsp Granulated sugar
  • 2 tbsp Boiling water
  • 1 cup Milk (of choice)
  • 1-3 Ice cubes

Instructions
 

  • Add the instant coffee, sugar and hot water to a mixing bowl. Using an electric hand-held mixer, whip the coffee mixture until it is light brown and fluffy.
  • Add 1-3 ice cubes in two glasses and fill them up with milk.
  • Divide the frothed coffee mixture in half and spoon evenly on top of the glasses. Serve and stir thoroughly before drinking.
Keyword Coffee, Hot

 

Baked Camembert

For all my cheese lovers, here is a treat for you. This super easy oven-baked recipe melts the camembert into a hot cheesy dip. Scoop it up with some fresh toasted baguette and add some caramelized onion chutney for a heavenly bite.

Ok let’s not ignore the elephant in the room… we all know that Camembert stinks and if you leave it in your fridge for one day the smell takes over your whole kitchen BUUUUUUT its deep and rich flavour makes it all worth it and the funky smell disappears when you bake it.

It makes the perfect weekend night splurge for two or you can have it as a starter for four. It’s incredibly easy to make and will definitely impress your guests. I also love to serve it on my cheese boards but I have noticed that no one pays attention to the other cheese options when there is a baked Camembert around.

Have you tried this before? What did you think?  Let me know in the comments below, Bon Shabétit!

Baked Camembert

Cheesy, gooey oven baked cheese that's ready in less than 20 minutes.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Appetizer
Servings 2 or if you really want to fight for it... 4

Ingredients
  

  • 250 g Camembert
  • 1 tsp dried Thyme - You can use fresh as well
  • 1 Garlic clove
  • 1 tbsp Honey
  • 1 tsp Olive oil

Serve

  • Caramalized Red Onion Chutney
  • Fresh Baguette - Or your preference

Instructions
 

  • Heat oven to 200C.
  • Unwrap the cheese and put it back in the wooden box with a non-stick paper (optional).
  • Slash the cheese and cut the garlic and squeeze them in.
  • Top it up with some dried thyme and sprinkle some honey and olive oil on it.
  • Bake it in the middle of the oven for approximately 20 min. 
  • Serve with fresh toasted bread and some caramalized onion chutney.
Keyword Baked Cheese, Hot, Starter

 

 

Kladdkaka

Here is another blast from the past: Kladdkaka – Swedish Sticky Chocolate Cake.

Swedish people love to fika which is basically ‘to have a coffee and cake break’. But it’s so much more, and it might sound like an exaggeration for some of you guys but for Swede’s it’s a state of mind and it’s such an important part of the Swedish culture. I miss this as I haven’t really seen this type of culture anywhere else. It’s lovely – to have an unspoken agreement and ritual where everyone makes time to stop and socialise and enjoy a sip and bite together. The fika culture is implemented everywhere, the work life, social life, private life and I just miss it a lot.

The good thing is that when you miss something you can try to bring it home and that’s just what I did when I baked Sweden’s most popular and beloved cake. It’s extremely easy to make and it’s so delicious as it’s deliberately under-baked to create a sticky middle, hence the word ‘Kladd’ which means ‘sticky’. There are so many varieties and different ways you can bake it but I prefer to have it similar to a store-bought version of this cake from the company ‘Frödinge’. I love their kladdkaka and after baking this cake a few times under lockdown – I finally managed to make it similar to theirs.

I hope you enjoy this recipe and turn out to have a lovely fika. Bon Shabétit!

 

Kladdkaka

This is a Swedish recipe for Kladdkaka, otherwise known as sticky chocolate cake because it's lovey and gooey inside. This is a one-bowl recipe that comes together quickly with only a few pantry staples.
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Dessert
Cuisine Swedish
Servings 8

Ingredients
  

  • 150 g Butter
  • 2 Eggs
  • 2 dl Granulated Sugar
  • 2 dl Plain flour
  • 4 tbsp Cacao
  • 1 tsp Vanilla Sugar

Garnish

  • 1 tbsp icing sugar

Instructions
 

  • Put the oven on 175°C.
  • Melt the butter and set it aside. 
  • Crack the eggs in a large bowl and mix in the sugar. Mix it by hand! Don’t use an electronic whisk – as the cake won’t turn as sticky.
  • Mix the dry ingredients and add it to the large bowl and add the melted butter as well. 
  • Combine it even and pour the batter in a baking pan and bake in the oven for 12 minutes (exact!). 
  • Sprinkle some icing sugar before serving. I like to serve kladdkaka cold – so I leave it in the fridge for at least an hour but you can serve it hot as well. Add some vanilla ice cream or whipped cream and serve it with some berries such as strawberries. 

Notes

When you try to measure the flour, make sure to not pack the flour in the measuring spoon – it shouldn’t be compact as you might get more flour than necessary and your kladdkaka will turn out denser.
Keyword Cake, Chocolate, Easy, Quick

Turkish Eggs

Have you ever tried Turkish eggs before? They are also called Cilbir. This is probably one of the most satisfying breakfast type of dishes I’ve ever had. To mix eggs and yoghurt might sound weird to some of you guys… but not so much for me because I was brought up having yoghurt with everything… when I say everything… I literally mean everything. In drinks… as you can see in my recipe for ‘doogh’, as a dip for crisps, as a ‘sauce’ for kebabs or any Persian dish really and the list just goes on and on. So, 4 years ago when I saw that I could order something that included poached eggs with yoghurt and spiced butter… I didn’t hesitate a second.

I’ve been obsessed with poached eggs since I pretty much moved to London, you can get it on anything when you go out for brunch and I just love love love it. I don’t however love love love to make it myself. I swear the amount of times I’ve failed… I can’t even keep count. I’ve tried all the different methods there is but then I saw the way Nigella Lawson made her poached eggs and she advised to squeeze some lemon juice in it as it will make the egg white go ‘slurp’ and it will hold its shape better. Basically, the lemon juice works just like Spanx, the egg white will suck itself in and there will be no jiggle jiggle all over the place; just where it’s supposed to – the egg yolk. And it worked!

I also decided to add roasted tomatoes to this dish… because as you might have figured out by now… if I can add tomatoes to a dish… it’s bound to happen.

Use sour dough bread or any bread you like to dip the egg yolk and yoghurt mixture to create a perfect time-travelling bite that will most definitely take you to the magical rooftop cafés of Istanbul. Bon Shabétit!   

Turkish Eggs

Poached eggs nestled in a yogurt mixed with garlic. Coted with roasted tomatoes and chopped parsley drizzled with hot spiced butter.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Breakfast
Cuisine Turkish
Servings 2

Ingredients
  

  • 2 Eggs
  • 1 tsp Lemon juice - Freshley squeezed
  • 3 dl Greek Yoghurt
  • 1 Garlic clove
  • 1 tsp Dried Parsley
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 7-9 Plum tomatoes
  • 1/2 tsp Olive oil
  • 2 tbsp Butter
  • 1/2 tsp Turmeric
  • 1 tsp Chilli Flakes
  • 1 tsp Cumin
  • 1 tsp Paprika
  • A couple stems of Parlsey - Chopped

To Serve

  • Sour Dough Bread - Sliced and toasted

Instructions
 

  • First, make the yoghurt. Crush the garlic clove and mix with the yoghurt, dried parsley, salt and pepper. Season with salt and black pepper. Place into large bowl and place it on top of a boiling sauce pan. Let the yoghurt get some temperature and then turn off the heat and leave it over the pan.
  • Chop and roast the tomatoes in a oiled frying pan. Let them roast for 5 minutes.
  • As the tomatoes are roasting fill a saucepan with boiling water. Reduce the heat so the water is completerly still and stir the water, creating a whirlpool. Crack the egg into a cup and add the lemon juice and slip it in the water. I made one egg at a time and left it for 3-4 minutes. Transfer the eggs to a plate once they are done.
  • While the eggs are being cooked, melt the butter with the paprika, chilli flakes and cumin until bubbling and then remove from the heat.
  • Serve the poached eggs nested in the flavoured yoghurtin two shallow plates, add the roased tomatoes and drizzle the plate with the hot spiced butter and sprinkle over the chopped parsley. Enjoy your Turkish Eggs with some toasted sourdough!
Keyword Cold, Quick, Roasted Tomatoes, Spiced Butter

Salad Shirazi

Salad Shirazi is a simple and bright Persian salad that’s loaded with dried mint, lemon juice and olive oil. The dried mint is what truly distinguishes this salad. It’s the perfect side dish as it’s citrusy mild flavoured dressing complements the main course without becoming too filling.

Shirazi means from Shiraz, which is a beautiful city in Iran. This is the salad I grew up with and my mom always made sure to serve it on dinner parties. It’s great and so easy to make when you are making it for yourself as you don’t need many ingredients. BUT imagine having to serve a big portion of this salad for 20+ people… let just say my mom wasn’t really happy about the chopping part but the moment a spoonful of this salad touched her mouth – she forgot all about it. That’s how tasty it is 😉 Hope you enjoy it, Bon Shabétit!

Salad Shirazi

Prep Time 10 mins
Total Time 10 mins
Course Salad
Cuisine Persian
Servings 2

Ingredients
  

  • 1 English Cucumber
  • 3 Medium Tomatoes
  • 1 1/2 tsp Salt
  • 4 tbsp Lemon Juice , freshley squeezed
  • 1 tbsp Dried Mint
  • 2 tbsp Olive Oil

Instructions
 

  • Dice the tomatoes, cucumbers and onion into small cubes. The smaller you chop the veggies, the more that would help them to absorb more flavour. Put it all in a medium bowl.
  • Add dried mint, olive oil, salt, olive oil and freshly squeezed lemon juice. Mix well.
Keyword Cold, Quick, Side, summer

Halloumi Burger

So, let’s talk about halloumi. It’s a semihard cheese with salty and tangy flavour and has a spongy texture. I have to admit… I wasn’t really a fan of it due to its rubbery texture. Not that I refused to eat it – I just preferred to eat other things compared to my friends that would choose a restaurant purely because the word ‘halloumi’ was on the menu.

But this last year I have tried to give it another go. Why? Because you can have a ready meal in just 10 minutes and who doesn’t love that? But also, I’ve learned that if you serve halloumi with certain vegetables and dips – they can take over with their moisture and tenderness (in this case the honey sautéed onion and pepper and the tzatziki dip) – so that it overpowers halloumi’s rubbery texture.

Anyways, hope you enjoy this burger and let me know if you know of any good halloumi recipes. Bon Shabétit!

 

Ingredients

225g halloumi
1 red pepper
1 red onion
Romaine lettuce, 2 lettuce sheets for each burger
3 tsp honey
1 tsp garlic powder
salt and pepper
1 tbsp olive oil
1 tbsp butter
burger buns
1 tsp chili flakes

 

Tzatziki
3 dl Greek yoghurt
1 garlic clove, minced
1/3 of a cucumber, grated
salt

 

Method

  • Slice the halloumi (I sliced it in 3 as I was serving it for 3 people but you can slice it in 2 if you are making it for yourself).
  • Slice the onion and peppers and sauté it in an oiled pan over medium-heat. Add salt and pepper and garlic powder. Once the vegetables have gone soft – add the honey and let it cook for another 1-2 minutes. Pour it over in a bowl.
  • For the tzatziki – just mixed the yoghurt, grated cucumber (also make sure you press firmly to strain any water), minced garlic and salt after taste.
  • Fry the halloumi in the same pan as the onion/pepper mixture and add some butter so it’s frying up in it nicely.
  • Take your burger bun and neatly stack all the ingredients and top it up with some chilli flakes if you want before you serve.