Hellim

Introduction:

Hellim is the Turkish name for the Greek halloumi - a semi-hard cheese made from cow's, sheep's and/or goat's milk. The firm cheese tastes slightly salty and spicy.

Use/Preparation:

Due to its semi-solid consistency, hellim is particularly popular for grilling or frying. It can also be prepared in the oven and used as a filling for ravioli or dates, as well as a bread topping.

Health:

Hellim provides protein, vitamin B2 and calcium.

Alternatives:

Hellim is particularly suitable as a grilled cheese because of its firm structure. Alternatively, feta, shepherd's cheese, goat's cheese, brie or mozzarella can be used. Varieties such as brie or mozzarella, which become soft and liquid when heated, should be prepared in a small pan or griddle.

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Average nutritional values	per 100 g
Energy (kcal/kJ)	321/1333
Fat	25 g
Healthy fatty acids	16,7 g
Carbohydrates	1 g
Sugar	1 g
Protein	23,5 g
Salt	2,4 g