Tahini Bread
(Tahinli Ekmek)
Dough:
7 gr instant yeast
2 tbsp sugar
1 cup milk, warm
3 tbsp unsalted butter, room temperature
3 cups all purpose flour
Filling:
1 cup tahini (sesame seed paste)
1 cup sugar
Start by mixing the filling ingredients. In a large bowl, melt the yeast with sugar and milk. Add in the butter and flour slowly, knead well. Cut the dough in 5 equal pieces with a knife. Roll out each piece until they are thin and a round shape (doesn't have to be perfectly round).
Spread the filling with a spoon on the doughs equally (picture). Roll them up (picture) and let them sit for 30 minutes at room temperature on the counter. Then hold with each hand the ends of the roll and swing them in circles to get it longer and thinner (picture). Then wrap them up like a cinnamon roll (picture).
Place parchment paper on an oven tray and arrange the doughs on it. Let them rest for 10 more minutes. Preheat the oven to 400 F and bake for about 30 minutes.
Tahini Bread is a traditional Turkish Pastry which you can find at every Patisserie in Turkiye. You can have this very tasty pastry with your afternoon tea or coffee:)
21 Comments:
Dear Binnur,
It seems your pictures for Tahinli Ekmek are not available, and I wonder how I am supposed to roll up the dough, after I spread the filling. I assume the filling should end up wrapped in the middle...
Thanks very much,
Lynette
Hi Lynette,
We had posted the wrong URL for the images but we've fixed them now :)
Oh, this was my most favorite treat years ago! I don't exactly remember the presentaiton, but the flavor. I think sesame seeds were sprinkled on top. I'll have to make this.
Hi Sonya,
I love Tahini Bread too:) Sprinkled sesame seeds add great flavour:)
These are divine. I have made them three times in the last weekend as gifts....I did play with them a bit for one lot and put an apricot jam glaze on top after baking to give them a shiny look!
A Turkish friend of mine told me that there is a similar looking thing with a savory filling...any hints!
I love your site, it fils me with food joy!
Hi Eron,
Thank you very much:)
I'm not sure about the savory bread but I may give you some hint about
it if you like to try. Add 1 tsp salt into the dough. For the filling
you can replace tahini with 1 cup extra virgin olive oil and you can
sprinkle some herbs like oregano, anise, etc all over, then roll,
sprinkle some sesame seeds on top... I may try this version too:)
Hi Binnur, I have been reading your blog for a while but this is my 1st comment. I absolutely love your website: the recipes, the pictures... They make want to come over and over again! I have found it hard to find traditional Turkish recipes on blogs (the Turkish ones are too Anerican to me :)) and my Turkish mom's explanations are not always clear :) I love tahini and made these breads today. I made a few changes, which I thought you'd be interested in: I added a tsp of salt in the dough, 6 extra tbsp of milk (the dough was really too hard to work with for me). I made the dough rise once before shaping it into rolls, then brushed them with some egg wash and sprinkled some sesame seeds on tops. The rolls baked beautifully, they were so moist and I just loved the filling! Thanks for the recipe and for this great blog!
Hi Estelle,
Thank you for the nice comment, as a cook I love to read them all:)
And thank you for sharing your additions :) I will absolutely try your version of Tahini Bread.
Take care...
Binnur,
I just finished eating some of this bread straight out of the oven. It was delicious. It was a bit chewy in the middle though. Should I let the bread completely cool so that it is not that chewy or is it supposed to have that texture? Thank you!
I never have it while still warm but inside always more softer than the rest:)
Take care,
Hi binnur,
Thanks so much for such a wonderful site. I love Turkish cuisine and it is really a blessing to find your website.
I can find such pastries with lamb or beef filling and also with goat cheese filling in the Turkish shops in Germany. Are they using the same dough? If yes, could you please give me the recipe for both the meat and cheese filling? Please, please, please ..... thank you in advance.
Hi,
I wish I knew which pastry they use, but I don't:) You can ask them what kind of dough they use or what is the Turkish name of this Boreks. It may be Talas Boregi, here is the address;
http://www.turkishcookbook.com/2006/02/talas-boregi.php
Please check Pastries section on the right side of my blog to find more Borek recipes:)
Take care,
Speaking of bread . . . I went to a Mediterranean restaurant on Long Island the other day and I ate the most fabulous bread. I asked them what it was called (as I'd like to find a recipe) and they said "Turkish bread". So I asked, if I was in Turkey and I wanted that bread instead of any other kind, what would I call it? and they said "Turkish bread".
Perhaps you can figure it out or get a recipe . It was a similar texture to challah. but Kind of flattened , maybe 2 inches high. I think the loaf was a flattish round maybe 15" across. The inside was darker. . at first I thought it might have been whole wheat but then I realized it was discolored from the fillings. There looked like tiny pieces of fruits or vegetables. Like the size used in fruitcake. . . maybe red and green peppers.
It was so good. Does my description ring any bells?
Hi Roberta,
There is so many kind of breads in Turkish cuisine. But the classic Turkish Bread loaf is like a loaf of French bread. There is nothing in it like fruit or vegetable or nuts. When you go to bakery in Türkiye and ask Turkish Bread, they will give you a plain loaf. I think they were saying the dough of this bread is the classic Turkish bread dough. So it's a Turkish bread but which one I don't know:)
Hi,I am very interested in trying your tahinli ekmek but have been trying to incorporate whole wheat flour into my diet. As someone with a high risk for diabetes, I need to incorporate such high fiber ingredients into foods I prepare at home.Do you have any tips for using whole wheat instead of regular white flour? Kneading the dough and rolling it out is probably different/harder? I am not familiar with making yeast breads.Thanks in advance.
As an add-on comment to my question,I just wanted to add that my family is from Turkey and that we used to eat tahinli pide when we'd visit Bursa. Years later when I visited IStanbul, I realized this was a local specialty and not available everywhere.So this is why I really want to try your tahinli ekmek...Thank you for posting such great recipes.
Hi,
Thank you:) It is called Bursa Lokumu which the filling (walnuts, brown sugar and cinnamon) is different than Tahinli Ekmek. It belongs to Bursa region. Tahini Bread is a traditional Turkish Pastry which you can find even in tiny Patisseries at the neighborhood in Istanbul:)
I don't use whole wheat especially when I make traditional pastries. But you can experience it by yourself:) Always add the whole wheat or regular flour into the mixture and knead until the dough is not sticky but soft! You will see it is fun to make leavened dough:)
Take care,
Hi,
Thanks, but there is no picture...
I love tahini pideor ekmek, I tried it in
Turkey and it is wonderful....
Hi,
Just click on the "picture" they will pop up:)
can I add date syrup (dibs in Iraq) instead of sugar?
Hi,
I can't comment as I don't know about the date syrup:)
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