Pan-fried tomatoes with za'atar, pine nuts and halloumi from Lugma: Abundant Dishes and Stories From My Middle East (page 91) by Noor Murad

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Accompaniments: Loomi lemon chicken; Sautéed greens with yoghurt, fried onions and turmeric oil

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • DebCooks on February 28, 2026

    Loved this! Stunning dish and delicious. The caramelizing of the tomatoes took a good 12 minutes with medium heat. Could cut back on pine nuts next time.

  • KarinaFrancis on May 03, 2025

    These were so tasty and the star of our aperitivo. I used 5 tomatoes and was able to do it in one batch. The flavour of the tomatoes was concentrated by the frying and the topping was the perfect complement. I’ll definitely make these again

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