This is my mum’s recipe for a Turkish hellimli or 'halloumi loaf', which was always my favourite snack growing up and smells incredible when its baking. Her recipe gives a half-bread/half-cake like consistency, so it doesn’t taste too dry or heavy, making it perfect to eat at any time of the day. The olive oil gives it a delicious crumb texture and when paired with good quality olives and hellim, the flavours really just zing. Like any traditional family recipe, this is designed to feed the 5000, so I always use an extra large baking tin as it keeps for a good few days covered without drying out.
Serves 12-16
INGREDIENTS
600g self-raising flour
3 tsp baking powder
7g dried yeast
5 large eggs
275ml oil
300ml full-fat milk
375g (1 ½ pack) hellim cheese, cut into 1cm cubes
150g cheddar cheese, grated
200g pitted black olives
2 tsp dried mint
2 tsp ground cinnamon
METHOD
1. Pre heat the oven to 200C/fan 180C and oil a large, deep baking tray (26x36cm) or extra large cake tin (about 30cm diameter).
2. Sift the flour, spices, baking powder and yeast into a large bowl.
3. Beat the eggs separate bowl with the milk, whisking till light and airy. Pour into the flour along with the oil and mix well to form a thick sticky batter.
4. Add the cheeses and olives and stir through before pouring the mixture into the baking tray.
5. Bake for 30 minutes until a skewer test comes out clean and the top formed a crispy golden crust.
