Addictively tasty olive & halloumi bread

Known in my parents house as ‘heroin bread’, this incredibly tasty and addictive olive and halloumi (helim) bread recipe will keep your guests coming back for more. Whenever visiting my parents, I can always count on being welcomed by the intoxicating smell of this bread filling the house. It’s the first sign that the diet is definitely out of the window that weekend.

As with all of the recipes I get from my dad, I first have to translate it into something that’s remotely legible and replicable and then take several attempts at it before I get it right. These classic Cypriot homemade treats always come from the heart, not the recipe book!

The perfect partner for our easy and quick Humus recipe.

Olive & Halloumi (Helim) Bread Recipe

Murat Seyfi

My dad's delicious and moreish 'heroin' (olive & halloumi) bread recipe.

5 from 4 votes

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Prep Time 1 hour hr 30 minutes mins

Cook Time 50 minutes mins

Course Appetizer, Side Dish, Snack

Cuisine Turkish

Servings 14 slices

Calories 204 kcal

Equipment

• Glass bowl
• Food processor
• Mixing bowl
• Bread tin or loaf tin

Ingredients

  

• 6 g Dry yeast
• 1 tsp Sugar
• 1/2 tsp Salt
• 250 g Water Luke warm
• 340 g Plain flour
• 50 g Olive oil
• 1 tsp Dried mint
• 1/2 tsp Dried oregano
• 1 Small onion
• 3/4 small bowl Black olives Pitted
• 1 packet Helim (halloumi) Diced into 1cm cubes

Instructions

 

• Mix the water with the yeast and sugar in a bowl and leave for 10-15 minutes to start bubbling
• In a food processor knead together the flour, olive oil, mint, onion and a pinch of salt
• Add the water mixture to the flour mixture until it becomes a dough. Add a bit more flour if it’s sticky 
• Cover in a bowl with cling film and let it rise for 30 minutes
• Coat the inside of the cooking tin with butter
• Add in the olives and helim and mix them in by hand
• Set the oven to the lowest temperature – ideally about 30 degrees
• Add the mixture into the middle of the tin. Cover with cling film again and place in the oven to rise again for about 30 minutes until it’s almost double the size
• Heat the oven to 170°C (fan)
• Put it in the oven and cook for 50 minutes or until golden brown on top and cooked inside

Notes

NUTRITIONAL VALUES (per serving)

Calories: 204

Protein: 6.9g

Carbohydrate: 18.9g (of which 0.7g sugars)

Fat: 11.1g (of which 3.4g saturates)

Fibre: 0g

Keyword Bread Recipe, Cypriot, Greek, Mediterranean, Turkish