Ecomely

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Hellimli: photo of the dish
Illustrative photo: E4024 — CC BY-SA 4.0, Wikimedia Commons
Appetizers & nibbles

Hellimli

Hellim is Cyprus's iconic sheep's or goat's milk cheese, with a semi-firm texture and salty flavour. It's grilled or pan-fried so it's golden on the outside and melting on the inside, often served as part of a meze.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Cut the hellim into slices about 1 cm thick.
  2. Dice the tomatoes and cucumber, then toss them with the olive oil, the lemon juice and the mint.
  3. Heat a non-stick frying pan over medium heat without any fat.
  4. Lay the cheese slices in and let them brown for 2 to 3 minutes before turning them over.
  5. Arrange the hot cheese on the tomato and cucumber salad, pepper it and serve straight away with bread.

Variations and tips

Using what you can find. Supermarket halloumi can stand in for hellim; it will brown the same way.

Summer version. Add a few basil leaves and black olives for extra freshness.

More ideas

Grilled halloumi13 min · 4 serv. · budget-friendlyApohtin20 min · 6 serv.Lountza30 min · 6 serv.Chorta me ladi (verdures sauvages à l'huile d'olive)40 min · 4 serv. · budget-friendlyFried Courgettes (kolokythakia tigana)25 min · 4 serv. · budget-friendlyTsamarella1 h 20 · 4 serv.Agioulia (garlic and herb sauce)10 min · 4 serv. · budget-friendlyEzme (spicy tomato and pepper dip)15 min · 4 serv. · budget-friendly

Original Ecomely recipe.