Black Sea fondue with hellim loaf
Item 1 of 1
- medium
- 8
- 1 hour 30 minutes
Selin Kiazim's fondue and hellim loaf makes a fantastic starter if you're catering for a larger number of people at a dinner party. The freshly-baked bread is laced with cubes of tender halloumi, perfect for scraping through the soft fondue, made with stringy Turkish cheese, mozzarella and polenta. In fact, we'd happily make the bread on it's own any time of the week, just to snack on!
First published in 2019
discover more:
Ingredients
Metric
Imperial
Polenta
- 65g of butter
- 250g of polenta
- 625ml of whole milk
- 625ml of water
- 250g of tulum cheese, or Parmesan
- fine salt, to taste
Hellim loaf
- 1kg plain flour
- 7g of dried yeast
- 1/2 tsp fine salt
- 1/2 tsp caster sugar
- 400ml of water
- 125ml of extra virgin olive oil
- 1 small onion, finely diced
- 200g of halloumi, diced into 1cm cubes
- 1 tbsp of dried mint
To assemble
- 250g of unsalted butter
- 250g of mozzarella cheese
- 250g of cecil cheese, or replace with more mozzarella
- honey, for drizzling
- 1 tbsp of nigella seeds, crushed
- 2 tbsp of chopped parsley
SAVE RECIPE
Method
1
Start by making the hellim loaf – mix together the plain flour, yeast, salt and sugar. Add in the water and olive oil and mix to form a thick batter
- 1kg plain flour
- 7g of dried yeast
- 1/2 tsp fine salt
- 1/2 tsp caster sugar
- 400ml of water
- 125ml of extra virgin olive oil
2
Add in all the remaining ingredients and knead well. Place into a pre-oiled tray, about 20 x 20cm in size, cover with a damp cloth and leave to prove in a warm place until the dough has doubled in size (approximately 30-60 minutes)
- 200g of halloumi, diced into 1cm cubes
- 1 tbsp of dried mint
- 1 small onion, finely diced
3
Preheat the oven to 190ºC fan, or 210ºC conventional
4
To make your brown butter cubes, melt 250 grams of unsalted butter in a pan a cook until it turns nut brown and fragrant. Once it reaches this point, strain the butter and set in a pot in the fridge. Once set, dice the brown butter into small cubes and reserve for later
- 250g of unsalted butter
5
Once your bread has proved, bake in the oven for 35-50 minutes until the outside is golden brown. Insert a skewer into the loaf to check – if it comes out clean then the loaf is ready. Remove from the oven and allow to cool
7
Add the water and milk to the pan, bring to a simmer and whisk the polenta often until cooked through and smooth
- 625ml of whole milk
- 625ml of water
8
Finish the polenta with the tulum cheese, check for seasoning then allow to cool
- 250g of tulum cheese, or Parmesan
- fine salt, to taste
9
When your polenta and bread are cool and you're ready to assemble, divide up your cheeses and cubes of brown butter between your serving dishes. Spoon over the polenta and level out to make a flat top. Place under a preheated grill and cook for 5-10 minutes until the top is caramelised and bubbling
- 250g of mozzarella cheese
- 250g of cecil cheese, or replace with more mozzarella
10
To finish, drizzle over a little honey and scatter some parsley and crushed nigella seeds over the top. Serve warm with the hellim loaf
- 1 tbsp of nigella seeds, crushed
- 2 tbsp of chopped parsley
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024
