Hellim

Hellim is a traditional food that has been produced on the island of Cyprus for centuries and well known worldwide for its unique taste.

Sometimes also referred to as Halloumi, it is a semi-hard, un-ripened brined cheese made from a mixture of goat’s and sheep’s milk, and sometimes cow’s milk as well.

Alongside a distinctive layered texture, it has a high melting point and so can easily be fried or grilled. This property also makes it a popular meat substitute and is moderately high in fat and a good source of protein.

Locals enjoy Hellim fresh, grilled, barbequed, with salads, sandwiches, meals and even alongside fruit. Another favourite is grated, sprinkled with dried mint on tubular pasta types like Bucatini, cooked in a rich chicken broth. 

The Turkish Cypriot cooking culture also revolves around a lot of bread and pastry, and local favourites like Hellimli and Pilavuna also make good use of Hellim within their traditional ingredients.