{"id":9551,"date":"2017-05-12T19:51:48","date_gmt":"2017-05-12T19:51:48","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=9551"},"modified":"2024-11-14T21:26:09","modified_gmt":"2024-11-14T21:26:09","slug":"tahini-sweet-rolls","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/tahini-sweet-rolls\/","title":{"rendered":"Tahini Sweet Rolls"},"content":{"rendered":"

Yeast bread flavored and filled with tahini, made into swirls. The first time I had these rolls was in Istanubul,Turkey! After our visit to Hagia Sophia at Sultanahmet square, we saw cart vendors selling simit and cinnamon rolls, where locals and tourists munching on them. Indeed they were not cinnamon rolls, that\u2019s what I and the kids thought back then, they were tahini filled sweet bread \u201cTahinli Ekmek\u201d. Say love at first bite! Yes! I was sold and instantly drawn to its flavor.<\/p>\n

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Turkish Tahini Sweet Rolls (Tahinli Ekmek)<\/h1>\n

After begging her, my friend Hilda sent me her 30 years old recipe of her mother-in-law, who happens to be Turkish.\u00a0 It takes precious little though to make, but really worth it!<\/p>\n

I would enjoy tahini on literally anything, so if you are anything like me, you will devour these buns. Nothing like the aroma of freshly baked bread coming out of the oven, and the bonus here is the sweet tahini \u2013 the buns taste wonderful \u2013 yes I have to admit, I am a genius, but I can\u2019t take credit for inventing these rolls! Many thanks Hilda to you and to your mother-in-law!<\/p>\n

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Divide the dough into 12 equal balls.<\/p>\n

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Roll each ball, using a rolling pin, on a floured surface into a circle with 20 cm\/ 8 inches in diameter.<\/p>\n

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Spread a tablespoon of the tahini mixture almost covering the circle, leaving 1 cm boarder around the edges.<\/p>\n

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Roll up each to form a log.<\/p>\n

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Roll it back and forth a bit until it is about 30 cm\/ 12 inches.<\/p>\n

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Use your hands to shape it into a tight spiral.<\/p>\n

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Transfer the rolls to a parchment lined oven sheet, leaving some space between one another (you may probably need to use two oven sheets). Set aside the rolls for another 30 minutes, for a second fermentation. Brush the top of each spiral with the egg wash.<\/p>\n

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Lightly sprinkle with sesame seeds.<\/p>\n

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Nothing like the aroma of freshly baked bread coming out of the oven, and the bonus here is the sweet tahini \u2013 they taste wonderful!<\/p>\n

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Turkish Tahini Sweet Rolls (Tahinli Ekmek)<\/h2>\n\n