This dish came together on a whim using some leftover Halloumi cheese that cleaning out, staring at some naked French Fries and the third component that screamed to be a blanket of hot goodness in the Makalo that was poured over the cubes of Halloumi cheese and Fries.

This side dish, treat, indulgence is inspired by the French-Canadian dish called Poutine. Poutine is basically French Fries topped with cheese curds (white or orange) and finished with a ladle or two of hot gravy. This dish is not a heart-healthy one and it should be made sparingly but we’re upon the Christmas holidays, some indulgence IS expected and certainly allowed. A Poutine-type dish will not win any dietary awards but it will more than make up for it with it’s simplicity and deliciousness.

Poutine was born in a diner in Quebec: rib-stickin’ goodness for the working class and in keeping with theme, the Makalo (sauce) in my version adheres to the humble theme of the dish. Makalo is basically a gravy made best with the brown bits from frying up keftedes and then a roux is added into the pan and soon deglazed with stock or water and spiked with spices to end up as a flavourful sauce that’s ideal for complementing eggs, Keftedes, sausages, dunking bread into it or French Fries.

Makalo has it’s origins in Greece’s northernmost province of Macedonia (where my family is from) and for as long as I can remember, my mom whipped-up a Makalo for my dad. Why…I remember my dad making Makalo for himself too! The final component of today’s recipe is the cheese, Halloumi in this case. The Halloumi cheese is recommended as it’ shares many of the same characteristics as the cheese curds used in Poutine: both cheeses are stringy, briny, melt well and the cheese makes a squeaking noise against your teeth when you chew it. I LOVE IT! Halloumi cheese has it’s origins in the island of Cyprus and it’s a PDO product. Look for “HALLOUMI” on the label for the Cypriot authentic product.

Isn’t a dish a success when you stimulate all the senses? The Makalo smells wonderful simmering and thickening on the stove-top with aroma of the smoked Paprika from Thessaloniki that I brought back, it’s a dish you can feel as it’s best eaten with your hands, the trio of French Fries, gooey cheese just slightly melted by the aromatic Makalo sauce excites the eye and finally, crispy Fries seasoning with sea salt and dried Greek oregano, briny Halloumi cheese (the squeaky cheese) and smoky, thick Makalo as the sauce.

I think know I will this once again over the holidays!

Fries, Makalo & Melted Halloumi (Πατατες Τηγανιτες, Μακαλο & Λιωμένο Χαλλούμι)

(serves 4)

4 large Yukon Gold (yellow) potatoes, peeled and cut into long, thickish slices

sunflower oil for frying

coarse sea salt

dried Greek oregano

paper towels

1 cup Halloumi  cheese, cubed (look for it at Greek/Cypriot grocers, Middle-Eastern delis and some supermarkets)

1 Makalo recipe

1. For the Makalo sauce/gravy, over medium-high heat, add the oil and flour to a large skillet and stir constantly with a wooden spoon to cook the flour and toast it a bit. Continue to stir until the roux has turned to a light brown colour. Add the tomato and paprika, simmer for a few minutes to cook through and thicken.
2. Add about 1 cup of oil to a pot/fryer per potato and heat to a temperature of 365F. I prefer the method of twice frying the potatoes. Fry the potatoes for 1o minutes, remove from the oil with  slotted spoon and allow them to cool. Reheat your oil to 365F and fry the potatoes (a second time) until golden-brown. Remove with a slotted spoon and place on a plate lined with paper towels to blot excess oil. Season with coarse sea salt and a pinch of dried Greek oregano.
3. Time to bring the dish together: Place your Fries in a bowl or shallow plate and top with some cubed Halloumi cheese and then ladle over the hot Makalo. Allow the for the cheese to melt a bit before serving.

Try some Feta Fries

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