1-2 cloves of garlic 100 ml GAZİ Ayran Salt 200 ml of neutral oil (e.g. sunflower oil) 2 tbsp GAZİ Altin Kaymak Juice of ½ a lemon Freshly ground pepper 1 pkg. GAZİ Halloumi Basil 1 pkg. GAZİ Grill and Pan Cheese 1 medium egg 30 g panko (Asian breadcrumbs) 30 g light sesame seeds 2 tsp finely chopped thyme 2 tsp finely chopped rosemary 2 tbsp GAZİ salted butter
Bamboo skewers or toothpicks for serving
1. Peel the garlic and roughly chop. Add the Ayran, garlic and ½ teaspoon of salt to a high mixing bowl and blend using a hand blender. Add the oil in a slow, steady stream while mixing. Blend until the mixture becomes thick. Add Altin Kaymak and mix briefly. Season the aioli to taste with 1 dash of lemon juice, salt and pepper. Set aside in the refrigerator.
2. Dab halloumi and grill and pan cheese dry with kitchen paper and cut into bite-sized pieces or cubes. Whisk the egg in a deep plate. Mix the panko, sesame, thyme and rosemary on a second plate. Dip the cheese cubes into the egg and then coat with the crumb mixture, pressing lightly.
3. Heat the butter in a pan and fry the cheese cubes over medium heat until brown and crispy.
Arrange the cubes on a plate and serve with the chilled aioli in a bowl for dipping.