halloumi

(redirected from Hellim)
Related to Hellim: Halloumi

hal·lou·mi

 (hä-lo͞o′mē)
n.
A chewy, white, brined Cypriot cheese, traditionally made from sheep's and goat's milk, that is often served grilled or fried.

[Modern Greek khalloúmi, from Cypriot Maronite Arabic xallúm, from Arabic ḥalūm, mild white cheese, from ḥaluma, to be gentle, mild.]

halloumi

(həˈluːmɪ) or

haloumi

n
(Cookery) a salty white sheep's-milk cheese from Greece or Turkey, usually eaten grilled
[probably from Arabic haluma be mild]
Translations
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References in periodicals archive ?
Whatever the case, registering of halloumi and hellim as a PDO seems destined to take much longer than the six months Kouyialis optimistically predicted and we would have only ourselves to blame.
Exports from the Republic are estimated at about EUR 85-90 mln a year, while hellim shipments from the Turkish Cypriot side are a fraction of that, but account for nearly 25% of all their exports.
Squeaky slices of grilled hellim cheese and brick-red spiced sucuk sausage were more authentic, but also harder to get wrong.
We also export dairy products such as hellim (a kind of local cheese), to some GCC states and we believe there is considerable room for closer ties in all spheres of life with the GCC states.
The hellim (goats cheese) was a bit rubbery but we happily tucked into the delicious sucuk (spicy sausage) and fel a fel (deep-fried balls of chopped peppers, broad beans, chickpeas, dill and mint) and wished there had been more.
MEALS start with "meze" - a selection of hot and cold dishes including humus, cacik prepared from yoghurt and mint, grilled hellim (goats' cheese), tahin dip made of sesame paste and lemon juice, and chakizdez, green olives crushed in salt water.
Vegetarians and carnivores alike can dip into meze starters - normally up to a dozen trays of hellim (fried cheese) humus, olives, sigara boregi (filled filo pastry) and fish delicacies, often enough for a entire meal.
The traditional soft-cheese halloumi is set to get its Protected Designation of Origin (PDO) registration very soon, Agriculture Minister Nicos Kouyialis said just after the European Commission published the application to register the names Halloumi in Greek and Hellim in Turkish, for a cheese produced in all the territory of Cyprus.
Exports from the Republic are estimated at about e1/485-90 mln a year, while hellim shipments from the Turkish Cypriot side are a fraction of that, but account for nearly 25% of all exports.
He helped resolve the issues relating to the Turkish Cypriot producers of halloumi -- which they call hellim -- during a meeting with President Nicos Anastasiades and Turkish Cypriot leader Mustafa Akinci during his visit to the island in July this year.
The Republic Cyprus applied to the EU for a PDO for halloumi last year for the entire island, upsetting Turkish Cypriot producers of hellim, which accounts for about 25% of exports from the north.
While the island is waiting to have its halloumi / hellim designated as a Protected Designation of Origin (PDO) Pafitiko Loukaniko producers can revel in the fact that their city is now the only one that can use its unique method of production to profit.