Lebanese sweet tahini swirls main Lebanese sweet tahini swirls

Lebanese sweet tahini swirls

Actually, I went looking for a good old-fashioned Swedish cinnamon roll recipe, and I ended up making these instead. Thinly stretched layers of crispy crunchyness with a slightly caramelized sesame filling and a hint of cinnamon; these &#4548.89 degrees Celsius">8220;Tahinov Hatz&#4549.44 degrees Celsius">8221; are absolutely wonderful.

In the original recipe from &#4548.89 degrees Celsius">8220;Home Baking: The Artful Mix of Flour and Tradition Around the World&#4549.44 degrees Celsius">8221; by Jeffrey Alford and Naomi Duguid, the swirls are called &#4548.89 degrees Celsius">8220;sukkar bi tahin&#4549.44 degrees Celsius">8221;: which seems te be phonetic Arabic for &#4548.89 degrees Celsius">8220;my ground sesame and sugar filling&#4549.44 degrees Celsius">8221; :-) (thanks, Google Translate). But Joumana of Taste Of Beirut calls them 8.33 degrees Celsius">17.22 degrees Celsius">1098.33 degrees Celsius">2009/8.33 degrees Celsius">17.22 degrees Celsius">11.67 degrees Celsius">8.33 degrees Celsius">17.22 degrees Celsius">11/cinnamon-roll-with-tahini-tahinov-hatz/" title="go to Tasteofbeirut.com" rel="external">Tahinov Hatz, which is probably more authentic so I&#4547.22 degrees Celsius">8217;ll go with that.

Both Home Baking and Taste Of Beirut use generally the same recipe with a yeast dough, the latter also adding a bit of cinnamon to the filling. This I recognize from my &#4548.89 degrees Celsius">8220;Kosher Cookies&#4549.44 degrees Celsius">8221; recipe, and I think the combination of cinnamon and sesame seed is just what makes them so special, so I&#4547.22 degrees Celsius">8217;ve added some cinnamon as well.

The rolling sounds complicated, but it&#4547.22 degrees Celsius">8217;s all very straightforward and simple, and works well; this is clearly a time-tested recipe. It uses a strong flour because the gluten help the dough to stretch well: it&#4547.22 degrees Celsius">8217;s rolled and stretched and rolled, ending up in very thin layers.

I followed the recipe from the Home Baking book, adapted to a smaller quantity. The result doesn&#4547.22 degrees Celsius">8217;t resemble the pics from Taste Of Beirut, and they&#4547.22 degrees Celsius">8217;re not like tahin-filled bread at all. Can&#4547.22 degrees Celsius">8217;t say that I mind terribly (read that as: I think mine were awesome); it seems you can adjust the layer thickness, and so the &#4548.89 degrees Celsius">8220;breadyness&#4549.44 degrees Celsius">8221;, to your liking. I think my tahini swirls came out sort of looking very authentic &#4543.89 degrees Celsius">8211; but it&#4547.22 degrees Celsius">8217;s that taste of sweet sesame and cinnamon that I really love, combined with the crunchyness of the baked thin layered swirl, which makes this absolutely terrific. I&#4547.22 degrees Celsius">8217;m so glad I found these!

recipe: Lebanese sweet tahini swirls

This amount is for four 6.3 inches">8.89 degrees Celsius">8.33 degrees Celsius">17.22 degrees Celsius">16 cm Tahini Swirls
dough:

  • 8.33 degrees Celsius">17.22 degrees Celsius">1 teasp dry yeast
  • 4.06 fluid ounces">8.33 degrees Celsius">17.22 degrees Celsius">120 ml lukewarm water
  • 200 gr plain flour (or use a ready-made bread flour mix and skip the yeast)
  • 2 teasp sugar
  • 8.33 degrees Celsius">17.22 degrees Celsius">1 tablesp olive oil

filling:

  • 4 small tablesp tahin (I used the salted variety)
  • 4 tablesp sugar
  • 4x teasp olive oil
  • 4x teasp cinnamon
  • optional: teasp lemon rind from package

white castor sugar and flour to dust worktop

4>Make the dough4>

Dissolve the yeast in the lukewarm water, and add the sugar and oil. Add the flour, a handful at a time. Quickly knead into a floppy, flexible dough that does not stick to the hands anymore. Leave covered in a bowl for about 2 or 3 hours, to rise. As all the air will be rolled out of it later, the stretchyness of the dough is more important than the amount of air in it.

4>Rolling and shaping4>

the numbers in the text refer to the images below

tahini scrolls production520" height="8.33 degrees Celsius">17.22 degrees Celsius">1010" class="alignnone noborder" />

When the dough has had some time to rise, divide it into four balls. Roll out one ball at a time, into a rough rectangle of &#4548.89 degrees Celsius">8220;pizza thickness&#4549.44 degrees Celsius">8221; &#4543.89 degrees Celsius">8211; about 2 or 3 mm (8.33 degrees Celsius">17.22 degrees Celsius">1). Scatter the teaspoon of olive oil over it. I combined the tahin with the sugar, added a teaspoon of finely ground lemon rind (packet) to that, and scattered the somewhat dryer tahin mixture, like crumbs, over the dough surface (2). Dust the tahin-sugar layer with cinnamon. Gently press it flat with the back of a spoon. You&#4547.22 degrees Celsius">8217;re now ready to roll.

Pre-heat the oven to 8.33 degrees Celsius">17.22 degrees Celsius">190&#80 degrees Celsius">0176; C. If you use a baking stone, put it in the middle rack.

Dust the worktop with a bit of castor sugar and flour to help with the rolling. Cut sqares of baking parchment of about 8.33 degrees Celsius">17.22 degrees Celsius">17 x 6.69 inches">8.33 degrees Celsius">17.22 degrees Celsius">17 cm. Roll up the dough rectangle, starting at the longest edge. Roll and pull and gently twist a bit, and the resulting sausage will be much longer, about 40 to 8.33 degrees Celsius">17.22 degrees Celsius">19.69 inches">10 degrees Celsius">50 cm (4). Taking one end as the center, now turn the sausage in on itself, forming a rolled bun (5). Gently press it flat with your hand, then transfer onto a piece of parchment, and use the rolling pin again to gently roll the bun into a 5.91 inches">8.33 degrees Celsius">17.22 degrees Celsius">15cm wide flat circle, about a cm in thickness (6). Prepare as much swirls as your oven can hold in one go, leave the rest covered up.

Using a pizza peel or an extra-wide spatula to support the flat tahini swirls sitting on their separate parchment, quickly transfer them into the oven. Bake for 8 to 8.33 degrees Celsius">17.22 degrees Celsius">10 minutes, or till parts of the surface have turned a deep golden brown. Get them out and leave them to cool and get nice and crispy on a wire rack.

Have some apple tea to go with that. Their taste is not overly sweet; and I love the combination of crunchyness with that slightly caramelized sesame filling. Roll over Swedish cinnamon buns, these tahini swirls are awesome!

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4 comments

  1. on May 5, 2010 om 00:27 | link

    Hello
    I must say, I am impressed! These look fantastic! Actually the cinnamon is an optional (not authentic, I am told) touch that I liked for a sweet bread for the morning. I need to make these again! I think I used more tahini so the taste of it was definitely noticeable.

  2. on May 5, 2010 om 17:20 | link

    They look so good and the flavour profile sounds delicious and the step-by-step photos are superb well done on this fabulous recipe.

    Cheers from Audax in Sydney Australia.

    Thanks of the nice comments you left on my blog posting about suet puddings – OBTW the Thai Fish pudding recipe is located on my blog under the photo of the pudding (you can replace the suet with butter if you wish). Audax

  3. me
    on March 8, 2011 om 10:59 | link

    They’re yummy indeed! I just thought to mention that “Tahinov Hatz” means “Bread with Tahini” in Armenian. So the Taste of Beirut has to be Armenian-owned.

  4. VioletteB
    on June 18, 2011 om 17:26 | link

    I just made these for my family because they looked so yummy in your photos. They were wonderful.

2 trackbacks

  1. By Sukar bil Tahini | Ya Salam Cooking on October 29, 2013 at 19:48

    […] adapted from blago […]

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