They really could not be easier to put together. I cut up eight ounces of Halloumi into cubes of roughly the same size, then dredged them in a large egg that I whisked together with a teaspoon of cornstarch. Just toss the cubes around to coat all of the sides, then liberally sprinkle them with Aleppo pepper. Brown in olive oil and serve them warm, with a squeeze of lemon. You could use tapioca starch instead of corn starch, and if you don’t have Aleppo pepper you could use crushed red pepper.