Preparation

The marriage of squeaky halloumi and paper-thin phyllo becomes transcendent when subjected to circulating heat. What emerges from your air fryer are crackling, golden cylinders with molten interiors—no deep fryer necessary, yet somehow achieving that impossible crispness.

Preparation

1. Lay one sheet of phyllo on a clean work surface and lightly mist with cooking spray. Place a halloumi baton at one short end.
2. Fold the long sides inward over the cheese, then roll tightly like a cigar. Repeat with remaining phyllo and cheese.
3. Arrange cigars in a single layer in your air fryer basket, leaving space between each. Mist the tops generously with cooking spray and sprinkle with nigella seeds.
4. Air fry at 180°C (356°F) for 8-10 minutes, turning halfway through, until deeply golden and crackling.
5. While the cigars crisp, whisk together honey and harissa paste in a small bowl until combined.
6. Transfer hot cigars to a serving platter and immediately drizzle with the harissa-honey mixture and pomegranate molasses.
7. Tear fresh mint leaves over the top and serve within minutes, while the cheese remains molten and the phyllo shatters at first bite.

The contrast of textures—that audible crack giving way to stretchy, salty cheese—paired with the sweet-spicy-tart drizzle creates a flavor experience that transcends its simple ingredient list.