Regional Cheeses: Halloumi Cheese

Hellim cheese, a staple of camps, barbecues, and breakfasts, is among the most popular cheeses for frying. As one of our regional cheeses, you can enjoy hellim either on its own or as an accompaniment to other dishes. The most distinctive feature of this cheese is its light, mildly salty flavor; the fact that it doesn’t melt when fried—but instead becomes even more flavorful—is what makes hellim a favorite choice for activities like barbecues or camping.

It’s very important to make hellim the right way; the foods served with it, the frying method, or the setting all contribute to its flavor. For this reason, it may be helpful to know how hellim is made and where it is best enjoyed. After all, when prepared correctly, hellim can take you on a unique flavor journey and make you forget all the other cheeses you’ve ever eaten.

Naturally, there are many questions about halloumi, such an indispensable cheese. People who are curious about how to eat halloumi or how to fry it often turn to the internet to find answers to these questions.

If you’re looking for answers to questions about hellim, you’ve come to the right place! Here at Bahçıvan Peynir, we’re here to clear up any confusion you might have about hellim cheese.

Hellim Nedir?

Hellim is a type of fresh cheese originating in Cyprus. This cheese, which is typically fried before eating, has been produced and consumed in Cyprus for hundreds of years.

From an etymological perspective, "hellim" is of Egyptian Arabic origin hâllûm It is believed to derive from the word. The earliest known production of this cheese in Cyprus dates back to the 16th century. Italians who visited Cyprus during that period noted that a cheese called halloumi was being made in the region. However, a recipe for brined cheese found in a 14th-century Egyptian cookbook suggests that this cheese recipe may have traveled from Egypt to the Levant and from there to Cyprus.

Today, halloumi cheese is produced primarily in Cyprus and the Levant region. Halloumi production has grown significantly, particularly in countries with large Cypriot populations. Halloumi cheese is also among the most important export products of both Southern Cyprus and Northern Cyprus.

Although sheep’s or cow’s milk is sometimes used to make hellim, the most durable and flavorful hellim is made from goat’s milk. Salt is generally added during the cheese-making process, and sometimes mint is included as well. Various spices can also be added to the recipe to flavor the hellim. High in protein and fat, hellim is most commonly eaten fried. In some recipes, hellim is grated and added to pasta or various sauces. Of course, its status as a regional cheese and the fact that it has been produced in Cyprus for centuries have led to its use in countless recipes.

How Do You Eat Hellim Cheese?

Hellim, one of the indispensable delicacies of Cypriot cuisine, can be enjoyed in various ways. The most common ways to enjoy hellim are as follows:

For breakfast: Hellim cheese can be enjoyed at breakfast, whether fried or unfryed. Its mild flavor and low salt content make it an ideal cheese for breakfast.

As an escort: Halloumi cheese can be enjoyed as an accompaniment to various beverages on cheese platters. It can also be served as a mezze alongside various dishes.

Salatalarda: Hellim cheese is often used in salads. Although it is high in fat, it is a good source of protein and calcium, which is why people who are particularly mindful of healthy eating often choose hellim cheese over other cheeses. Hellim cheese used in salads can be fried, grated, or served as is without any further preparation.

Makarnalarda: Grated Cypriot halloumi cheese sprinkled over pasta adds a unique aroma and flavor to the dish. Because it is a mild variety of cheese and does not have an overpowering aroma, it does not overpower the taste of the pasta but rather enhances it.

In Böreks: If you like, you can make quick börek by placing slices of hellim inside phyllo or lavash. Not only that, but you can also try using grated hellim in various börek recipes that call for cottage cheese.

Mangallarda: Because it’s a type of fried cheese, halloumi holds a special place at barbecues and grill parties. At these gatherings, you can serve halloumi alongside chicken, sucuk, sausages, or fish. You can add a special touch to this feast by pairing it with roasted peppers, sautéed vegetables, and delicious beverages.

How Do You Fry Hellim?

When fried just right, hellim cheese offers a truly unique flavor. Of course—as with everything—it’s essential to know the tricks of the trade.

Pan-Fried Hellim

You can serve hellim cheese for breakfast or as an appetizer with meals. Of course, you’ll need various ingredients to make good fried hellim; these include:

If you have all the ingredients ready, you’re ready to fry hellim in a skillet, step by step:

Grilling Hellim on the Grill

Hellim cheese is a must-have for barbecues. You can enjoy it with all kinds of meat—such as sausage, chicken, steak, salami, or sucuk—and you’ll need just a few ingredients for this recipe for grilled hellim:

If your ingredients are ready and your coals are glowing, you can start making the recipe:

Where Is Hellim Cheese From?

“Where does hellim cheese come from?” is one of the questions we’re often asked. Hellim cheese, which spread throughout Turkey in the 21st century and has grown in popularity year after year, is not actually a cheese native to Anatolia. This cheese, which we enjoy so much, has been one of the main local delicacies of the Cyprus region for centuries. Travelers visiting Cyprus have written about this cheese, and the states established on the island have exported it to the rest of the world. Even today, hellim cheese ranks among the leading export products of both Southern Cyprus and Northern Cyprus.

Hellim cheese is produced not only in Cyprus but also in various countries in the Middle East. Hellim holds a significant place in the cuisines of the Eastern Mediterranean and the Levant, particularly in Lebanon. There is also high demand for hellim cheese in countries with large Cypriot immigrant populations, such as Egypt and the United Kingdom. In fact, in the United Kingdom—which has a substantial population of Greek Cypriot and Turkish immigrants—the demand for hellim exceeds that of all other European countries except Cyprus. Interestingly, this cheese did not gain significant popularity in Turkey—as mentioned above—until after the 2000s.

Cypriot Halloumi Cheese

Cypriot halloumi cheese is one of the country’s most important export products. This cheese is widely used in various dishes and recipes native to Cyprus. Recipes made with halloumi in Cyprus include the following:

Magarina bulli: "Magarina bulli," which means "chicken pasta," is one of the most beloved dishes in the Cyprus region. It is made with chicken thighs, tomatoes, onions, pasta, butter, halloumi, olive oil, and various spices. This recipe takes less than 15 minutes to prepare and is ready in about an hour.

Hellim Rolls with Red Peppers: This recipe, featuring fried hellim cheese wrapped in red bell peppers, is the kind of dish that once you try it, you won’t be able to stop. Visually quite appetizing as well, we recommend these red bell pepper-wrapped hellim rolls to anyone looking to try new flavors.

Hellimli ekmek: Have you ever tried making cheese bread? You can make it with hellim cheese. By adding hellim cheese to a dough that you’ve let rise nicely with dill, you can make a healthy and delicious loaf of bread.

Spinach and Hellim Cheese Pastry: This recipe isn’t actually that different from the traditional spinach börek recipe. While ricotta cheese is typically used when making spinach börek, you can easily make spinach and halloumi börek by substituting halloumi instead. You can grate the hellim or dice it into cubes and add it to the pastry.

Crispy Breaded Halloumi Cheese: You can make a delicious breaded hellim cheese dish by coating the hellim cheese in egg and breadcrumbs and frying it in butter. This recipe, which is especially great for dinner, will treat you to a truly unique flavor.

How Is Hellim Cheese Made?

One of the most frequently asked questions about hellim cheese is, “How is hellim cheese made?” The production process for hellim cheese differs from that of most other cheeses; this difference gives hellim its unique aroma and flavor.

Traditional hellim cheese is made from unpasteurized raw milk. The fresh milk is heated and left to stand for a while to allow fermentation. When curdling begins, the curds are broken up and stirred, then placed in molds and pressed. The cheese blocks, cut into rectangular shapes, are placed in brine and left to sit for a while. During the brining process, hellim cheese develops a saltier and slightly tangy flavor; after resting long enough, it is ready for use.

Although the traditional recipe calls for unpasteurized milk, illnesses that can be caused by raw milk have led to a gradual shift away from this method. Today, the use of pasteurized milk or cultures is much more common. In particular, halloumi cheese produced for commercial purposes is made from pasteurized milk.

Health Benefits of Hellim Cheese

People who eat a healthy diet often wonder about the benefits of hellim cheese. Because it is a particularly fatty type of cheese, many people prefer to avoid it. However, hellim cheese is actually very beneficial for your health.

Here are the main benefits of hellim cheese:

As you can see, halloumi cheese helps ensure that various parts of the body function properly.