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Lebanese Sweet Tahini Swirls

Lebanese Sweet Tahini Swirls

By Emily Yau
0’ Prep time
45’ Cook time
45’ Total time
257 Calories
4 Serving

Summary

The recipe Lebanese Sweet Tahini Swirls could satisfy your middl eastern craving in around 45 minutes. One portion of this dish contains roughly 6g of protein, 3g of fat, and a total of 257 calories. For 30 cents per serving, you get a side dish that serves 4. A mixture of water, grs flour, tablesp olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. Not a lot of people made this recipe, and 1 would say it hit the spot. It is brought to you by Foodista. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. Taking all factors into account, this recipe earns a spoonacular score of 65%, which is solid. Similar recipes include Lebanese Kibbeh With Lemon Tahini, Lebanese Tuna Tahini Salad, and Lebanese Kibbeh With Lemon Tahini.
Emily Yau 0 Followers

Step by Step

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Step 1

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.
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Step 2

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 “pizza thickness” – about 2 or 3 mm (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’re now ready to roll.
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Step 3

Pre-heat the oven to 190° C. If you use a baking stone, put it in the middle rack.
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Step 4

Dust the worktop with a bit of castor sugar and flour to help with the rolling. Cut sqares of baking parchment of about 17 x 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 50 cm (4).
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Step 5

Taking one end as the center, now turn the sausage in on itself, forming a rolled bun (5).
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Step 6

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 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.
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Step 7

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 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.

Ingredient

  • lemon peel
    lemon peel
    4
  • water
    water
    236.59 milliliters
  • olive oil
    olive oil
    1 4
  • sugar
    sugar
    4 4
  • dry yeast
    dry yeast
    1
  • tahini
    tahini
    4 smalls
  • cinnamon
    cinnamon
    4
  • bread flour
    bread flour
    200

Nutrition Facts

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