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Backyard Halloumi Stew with Basmati Rice
A backyard Middle Eastern halloumi stew with red onion, tomatoes and parsley, finished with garlic and tahini, served over basmati rice.
Ingredients
Instructions
Slice the halloumi and sear it over medium-high heat until well browned, about 5 minutes.
Add the red onion, tomatoes and parsley, cooking until softened, about 3 minutes.
Stir in the garlic and tahini for a final minute.
Cook the basmati rice separately and fluff with a fork.
Let everything simmer for about 17 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the basmati rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
