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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.


# # # # # # # # # # # # # # #


  1. In a medium bowl
  2. Dissolve the yeast in the lukewarm water
  3. Stir in one cup of the flour
  4. Then add the sugar and oil
  5. Stir
  6. Incorporate a second cup of flour
  7. Then turn the dough out onto a well floured surface and knead for 5 minutes
  8. Or until smooth
  9. Cover the dough with plastic wrap and let rise for 2 to 3 hours
  10. Until doubled in volume
  11. Meanwhile
  12. Place a baking stone or unglazed quarry tiles
  13. If you have them
  14. On the middle oven rack and preheat the oven to 375f
  15. Mix together the tahini and sugar and stir until smooth
  16. Set aside
  17. Cut the dough into 6 equal pieces
  18. Work with 3 at a time
  19. Keeping the others covered
  20. Flatten each out on a lightly floured surface
  21. Then roll each out to a rectangle about 5 inches by 10 inches
  22. Spread the top surface with 2 1 / 2 tablespoons of the filling mixture
  23. Spreading it almost to the edges
  24. Roll up the rectangle from a long side into a cylinder
  25. Which will stretch as you roll to about 20 inches long
  26. Anchor one end and coil the bread around itself
  27. Then tuck the end inches flatten with the palm of your hand
  28. Then set aside
  29. Covered
  30. While you fill and shape the other 2 rectangles
  31. Return to the first coil and roll out gently with a rolling pin
  32. Roll the other 2 out a little and then return to the first one and roll it out a little more thinly
  33. And so on
  34. Until you have rolled each to a round about 6 to 7 inches in diameter
  35. A little filling may leak outdont worry
  36. Just leave it
  37. Place the breads on the hot baking stone or tiles and bake for 15 to 20 minutes
  38. Until golden brown and flaky
  39. Transfer to a rack to cool
  40. Shape and bake the remaining 3 pieces of dough
  41. Serve warm or at room temperature
  42. Makes 6 golden brown
  43. Flaky textured coiled rounds
  44. About 6 inches wide
  45. Filled with sesame paste and sugar
  46. Home baking the artful mix of flour and tradition around the world

Step 23

Total Time in Minute 50

Ingredients Count 6

cooking beirut tahini swirls sukkar bi tahin

See More Relate Photo


Active dry yeast


All-purpose flour


Olive oil


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