Kibkom North Cyprus Forum

How do you cook yours?

Tonight, I accidentally came across the perfect tasting hellim. Not keen on it being too salty, I read that it reduced the saltiness if you simmered it in water prior to cooking it. I did this last night and totally forgot about it so stuck it one or those clay pottery dishes.

Tonight I just stuck it on the side of the barbecue whilst I cooked my pork sausages (Ozonkoy best butchers btw ) and just left it for half an hour…. wow… perfect!

Anyway, hellim… how do you cook yours?

Try Tarsan helim, not salty at all! Depending on what we eat with helim depends on how we cook it but our favorite is to fry it in a little olive oil and add a bit of honey to it just to finish it off and give it a nice glaze. Give it a try but be careful adding the honey it can burn easy.

waddo wrote: ↑

Mon 09 Aug 2021 7:24 pm

Try Tarsan helim, not salty at all! Depending on what we eat with helim depends on how we cook it but our favorite is to fry it in a little olive oil and add a bit of honey to it just to finish it off and give it a nice glaze. Give it a try but be careful adding the honey it can burn easy.

Getting the Bees to stand still is probably a fine art!

Sounds interesting Waddo… will try

Any tips on getting the bees to stand still Keith

Trigger wrote: ↑

Mon 09 Aug 2021 8:07 pm

Sounds interesting Waddo… will try

Any tips on getting the bees to stand still Keith

There’s got to be something involving “knees”, Shirley

Out of all the packet Hellim's in TRNC that I have tried, I found that Meriç is the one for me. Less salty and has a nice creamy taste. Grilled, fried, or uncooked.
Now that I have said that..... hope they don't sell out.

Recently had 5kg of "Teneke" Hellim made with just sheep milk, by the Akova Hellim factory. The best freshly made Hellim I have ever tasted.

Made my own last year with 50/50 sheep and goat's milk.......not bad at all, and the fresh "Nor" was delicious.

Will look out for meric and tarsan hellim in the shops. I’ve been getting some nice free cool bags with my efes recently so they should do the job for smuggling produce back home.

The trick is to cook on one side only if you want to avoid a rubbery texture.

Groucho wrote: ↑

Wed 11 Aug 2021 7:09 am

The trick is to cook on one side only if you want to avoid a rubbery texture.

Does that avoid that ‘squeak’?

As far as I know you can only buy Tarsan Helim from their shop or across their web site, maybe wrong but have not seen it for sale anywhere else.

Hi Waddo,
Where is their shop? I like their Helim, but have only ordered online as part of a BBQ packet before.

Trigger wrote: ↑

Wed 11 Aug 2021 2:35 pm

Groucho wrote: ↑

Wed 11 Aug 2021 7:09 am

The trick is to cook on one side only if you want to avoid a rubbery texture.

Does that avoid that ‘squeak’?

Yes it does