📝 About This Recipe
A rustic treasure from the sun-drenched island of Cyprus, Hellimli is a savory bread that marries the salty, squeaky bite of Halloumi cheese with the aromatic brightness of dried mint. This loaf features a soft, olive oil-enriched crumb studded with caramelized onions and generous chunks of cheese, creating a sensory experience that is both comforting and exotic. Perfect for a Mediterranean breakfast or a sophisticated afternoon snack, it captures the essence of Cypriot village life in every golden slice.
🥗 Ingredients
The Dough
- 500 grams Strong bread flour (sifted)
- 300 ml Warm water (approximately 105°F/40°C)
- 7 grams Instant yeast (one standard sachet)
- 1 teaspoon Granulated sugar (to feed the yeast)
- 60 ml Extra virgin olive oil (plus extra for greasing)
- 1 teaspoon Sea salt (adjust based on saltiness of cheese)
The Filling & Aromatics
- 250 grams Halloumi cheese (cut into 1cm cubes)
- 1 large Yellow onion (finely diced)
- 2 tablespoons Dried mint (rubbed between palms to release oils)
- 1/4 cup Fresh parsley (finely chopped)
- 1 tablespoon Nigella seeds (for topping)
- 1 tablespoon Sesame seeds (for topping)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm water, sugar, and instant yeast. Let it sit for 5-10 minutes until it becomes frothy and activated.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the sifted flour and sea salt. Make a well in the center.
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3
Pour the yeast mixture and the olive oil into the well. Begin mixing by hand or with a dough hook on low speed until a shaggy dough forms.
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4
Knead the dough for about 8-10 minutes by hand (or 5-6 minutes in a mixer) until it is smooth, elastic, and slightly tacky but not sticking to your fingers.
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5
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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6
While the dough rises, sauté the finely diced onions in a splash of olive oil over medium heat until they are soft and translucent. Do not brown them too much. Let them cool completely.
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7
Gently punch down the risen dough to release air. Transfer it to a clean, lightly floured work surface.
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8
Flatten the dough into a large rectangle. Spread the cooled onions, cubed halloumi, dried mint, and parsley evenly across the surface.
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9
Fold the dough over the fillings and knead gently for 2-3 minutes to ensure the cheese and aromatics are evenly distributed throughout the dough.
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10
Shape the dough into a round boule or an oval loaf. Alternatively, you can divide it into smaller rolls. Place on a baking tray lined with parchment paper.
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11
Cover the loaf loosely and let it proof for a second time for about 30-45 minutes until it looks puffy.
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12
Preheat your oven to 190°C (375°F). Brush the top of the loaf lightly with water or a little olive oil, then sprinkle generously with nigella and sesame seeds.
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13
Bake for 40-45 minutes. The loaf should be deep golden brown and sound hollow when tapped on the bottom.
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14
Transfer the bread to a wire rack. Resisting the urge to slice immediately is key; let it cool for at least 20 minutes to set the crumb.
💡 Chef's Tips
Soak the halloumi in cold water for 10 minutes and pat dry if you prefer a less salty loaf. Always ensure your onions are completely cool before adding them to the dough, or the heat will kill the yeast. For a deeper flavor, you can substitute 100g of the bread flour with whole wheat flour. If the crust is browning too quickly, tent the loaf loosely with aluminum foil halfway through baking. Rubbing the dried mint between your palms is a traditional technique that 'wakes up' the aromatic oils.
🍽️ Serving Suggestions
Serve warm with a side of black olives, sliced cucumbers, and juicy tomatoes for a classic Cypriot breakfast. Pair a thick slice with a steaming cup of strong Turkish coffee or sweetened black tea. Drizzle with a little extra honey if you enjoy the contrast of sweet and salty flavors. Use it as a base for a gourmet sandwich filled with roasted red peppers and arugula. Serve alongside a bowl of creamy lentil soup for a hearty winter meal.