Herse/Helise Recipe

Traditional Cypriot Helise/Herse Recipe: A Culinary Delight for Special Occasions

Helise, also known as Herse, is a traditional Cypriot dish often prepared for weddings, holidays, and special events. This time-honored recipe involves a unique process of cooking wheat and meat, symbolizing festivity and community in Cyprus culture. Here’s how to create this delicious dish at home.

History of Helise-Helise

One of the oldest traditions in Cyprus is to cook Helise/Herse for weddings, holidays, and special occasions. On the occasion of a wedding, on the second day canisters are filled with wheat and covered up with red or white fabric. These are taken to the town’s mill accompanied by traditional celebratory music. The wheat is grinded and soaked in the mill. This process only peels the wheat. The grinded wheat is put back into the containers and travels back to the wedding event, again accompanied by music. There, the wheat is thrown in a cauldron and cooked in water. While this is taking place, a goat or a sheep is slayed and its meat is butchered and also thrown in the cauldron. As it loses water, the head cook of the wedding keeps adding water. This process takes a long time (about 10 hours) which is why the dish is usually served the next day of the event. To make sure the meat and the wheat will stick together, one needs to cook patiently.

Ingredients:

• 1 Medium-sized Chicken
• 1 Package of Herse Wheat
• 1 Head of Onion
• 1/2 Teaspoon of Lemon Juice
• 1 Tablespoon of Butter
• Salt to taste
• Water as needed

Helise/Herse Recipe:

1. Preparation of Wheat: Clean the wheat thoroughly and soak it to soften.
2. Cooking the Chicken: Clean the chicken, coat it with lemon juice, and boil until tender. Once boiled, debone the chicken and shred the meat.
3. Combining Ingredients: Thinly slice the onion and add it to the chicken broth. Then add the wheat, salt, and extra water if needed. The water level should be just above the wheat in the pot.
4. Cooking Process: Cook the wheat until it’s fully done. This step is critical as the wheat needs to blend well with the meat.
5. Final Touches: Add the shredded chicken pieces to the cooked wheat. Finally, stir in a tablespoon of butter for a rich flavor.
6. Serving: Serve the Helise/Herse hot. For an enhanced flavor and a lighter color, it can be accompanied by a slice of lemon.

Cooking Tips:

• Patience is key! The wheat and meat need to cook slowly to stick together properly.
• This dish is traditionally cooked over a long period (about 10 hours) and usually served the next day.

Helise/Herse is not just a dish; it’s a celebration of Cypriot culture and culinary heritage. Whether for a wedding, holiday, or a special gathering, this recipe brings a taste of Cyprus to your table.