BEIRUT TAHINI SWIRLS SUKKAR BI TAHIN
These tahini swirls, called sukkar bi tahin in Arabic, are flattened flaky rounds flavored with tahini and sugar, not too sweet, not too strong tasting. Serve them warm or at room temperature-they're just right either way. Makes 6 golden brown, flaky textured coiled rounds, about 6 inches wide, filled with sesame paste and sugar.
Provided by Olha7397
Categories Dessert
Time 50m
Yield 6 coiled rounds
Number Of Ingredients 7
Steps:
- In a medium bowl, dissolve the yeast in the lukewarm water. Stir in one cup of the flour, then add the sugar and oil; stir. Incorporate a second cup of flour, then turn the dough out onto a well floured surface and knead for 5 minutes, or until smooth.
- Cover the dough with plastic wrap and let rise for 2 to 3 hours, until doubled in volume.
- Meanwhile, place a baking stone or unglazed quarry tiles, if you have them, (or a baking sheet) on the middle oven rack and preheat the oven to 375°F
- Mix together the tahini and sugar and stir until smooth. Set aside.
- Cut the dough into 6 equal pieces. Work with 3 at a time, keeping the others covered. Flatten each out on a lightly floured surface, then roll each out to a rectangle about 5 inches by 10 inches. Spread the top surface with 2 1/2 Tablespoons of the filling mixture, spreading it almost to the edges. Roll up the rectangle from a long side into a cylinder, which will stretch as you roll to about 20 inches long. Anchor one end and coil the bread around itself, then tuck the end inches Flatten with the palm of your hand, then set aside, covered, while you fill and shape the other 2 rectangles.
- Return to the first coil and roll out gently with a rolling pin. Roll the other 2 out a little and then return to the first one and roll it out a little more thinly, and so on, until you have rolled each to a round about 6 to 7 inches in diameter. A little filling may leak out-don't worry, just leave it.
- Place the breads on the hot baking stone or tiles (or baking sheet) and bake for 15 to 20 minutes, until golden brown and flaky. Transfer to a rack to cool.
- Shape and bake the remaining 3 pieces of dough. Serve warm or at room temperature. Makes 6 golden brown, flaky textured coiled rounds, about 6 inches wide, filled with sesame paste and sugar.
- Home Baking The Artful Mix of Flour and Tradition Around the World.
Nutrition Facts : Calories 483.7, Fat 17.2, SaturatedFat 2.4, Sodium 24.9, Carbohydrate 74.1, Fiber 4.3, Sugar 26.5, Protein 10.9
TAHINI BUTTER COOKIES
This cookie recipe is from Israel. Tahini can be found in most grocery stores or health food stores. If you still have trouble finding it, it's sure to be found in a Middle Eastern grocery store. Enjoy!
Provided by Faina Gersh
Categories World Cuisine Recipes Middle Eastern Israeli
Time 35m
Yield 50
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Cream together the butter and sugar until fluffy. Add vanilla and tahini, mix until well combined. In a separate bowl, sift together the flour and baking powder, then stir into butter mixture. Drop onto an ungreased cookie sheet in tablespoon-sized pieces.
- Bake in preheated oven until they turn golden brown, about 15 minutes. Cool on the cookie sheet 10 to 15 minutes before removing to cool on a wire rack.
Nutrition Facts : Calories 66.1 calories, Carbohydrate 4.9 g, Cholesterol 9.8 mg, Fat 5 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 2.5 g, Sodium 32.6 mg, Sugar 2 g
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