Binnur's Turkish Cookbook

TurkishCookbook.com - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Sunday, January 14, 2007

Tahini Bread

(Tahinli Ekmek)

Tahini Bread
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:)

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34 Comments:

At 3:57 PM, Anonymous Anonymous said...

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

 
At 6:39 PM, Blogger Binnur said...

Hi Lynette,
We had posted the wrong URL for the images but we've fixed them now :)

 
At 6:11 PM, Blogger Sonya said...

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.

 
At 6:02 PM, Blogger Binnur said...

Hi Sonya,
I love Tahini Bread too:) Sprinkled sesame seeds add great flavour:)

 
At 12:35 AM, Anonymous Eron said...

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!

 
At 12:09 AM, Blogger Binnur said...

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:)

 
At 7:37 PM, Blogger Estelle said...

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!

 
At 10:38 AM, Blogger Binnur said...

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...

 
At 5:03 PM, Anonymous Anonymous said...

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!

 
At 5:49 PM, Blogger Binnur said...

I never have it while still warm but inside always more softer than the rest:)
Take care,

 
At 3:30 PM, Anonymous Anonymous said...

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.

 
At 8:47 PM, Blogger Binnur said...

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,

 
At 12:08 PM, Blogger Roberta said...

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?

 
At 10:25 PM, Blogger Binnur said...

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:)

 
At 12:40 AM, Anonymous Anonymous said...

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.

 
At 2:02 AM, Anonymous Anonymous said...

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.

 
At 9:48 PM, Blogger Binnur said...

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,

 
At 7:50 PM, Anonymous Anonymous said...

Hi,
Thanks, but there is no picture...
I love tahini pideor ekmek, I tried it in
Turkey and it is wonderful....

 
At 9:35 PM, Blogger Binnur said...

Hi,
Just click on the "picture" they will pop up:)

 
At 3:20 PM, Anonymous Anonymous said...

can I add date syrup (dibs in Iraq) instead of sugar?

 
At 6:49 PM, Blogger Binnur said...

Hi,
I can't comment as I don't know about the date syrup:)

 
At 3:30 PM, Anonymous lori said...

hi Binnur,
love your site and recipes. i"m on my 2nd visit to Istanbul and have tried tahinli corek tane and love it. it is slightly sweet, flakey, and moist; glazed with sesame seeds sprinkled on top. Fabulous; do you have a recipe for it?

 
At 4:46 PM, Blogger Binnur said...

Hi Lori,
I may post it in the future:)

 
At 5:00 PM, Anonymous Anonymous said...

What a beautiful shape this pastry has ,in my country we dont know such shapes,we have only rolades

 
At 9:31 AM, Anonymous Anonymous said...

Hello,I attempted to make this beutiful pastry but the sugar didnt melt in tahini,it stayed in granules, should it be like this?(I've never eaten this bread before...).and the next question, how Iam supposed to cut this bread? natalie

 
At 12:29 PM, Blogger Binnur said...

Hi Natalie,
Sugar is supposed melt after baking, but I don't think it would be a problem:) The cake should be cut like a round cake, cut in half twice so you will have 4 pieces:)

 
At 5:54 AM, Anonymous Anonymous said...

These were easy and really tasty. I love tahini so it was right up my alley. My kids want me to try it with peanut butter or with cinnamon-brown sugar filling. They were so pretty. I brushed with egg and sprinkled with sesame. I'll turn the temp down to 375 next time to keep them from turning quite so brown and probably make 10 minis for a more individual eat. It would help having more specific directions as to how thin to roll or how big the circles of dough should be. The pics really help. Thanks a bunch.

 
At 3:52 PM, Anonymous boregi said...

I made these breads today and they're fantastic, I love tahini ! The recipe is great. Sometimes I have problems with yeast dough but this one is very plastic. Thank you :)

 
At 6:50 AM, Anonymous Anonymous said...

I tasted this delicous bread at a friend's house and I want to make it myself, but I cannot find instant yeast anywhere (I'm in Sweden) and I was wondering if it works using fresh yeast/cake yeast and what the conversion rate of that would be?

Thank you :)

 
At 9:42 AM, Blogger Binnur said...

Hi,
I hope the following information will be helpful:)
I tablespoon (7 grams) active dry yeast is equal to app. 14 grams fresh
yeast.
Take care:)

 
At 6:24 PM, Anonymous Anonymous said...

hi binnur - fantastic site! i made this and was really proud of it as they looked beautiful and tasted great. however they came out quite hard and although they were perfectly eatable i suspect they should be soft...any ideas what i may be doing wrong? should i use bread flour? i have tried with two types - plain flour and turkish four that says for us in borek, kek etc on the packet... thanks.

 
At 8:53 PM, Blogger Binnur said...

Hi,
Thank you:) It seems it is over baked as a result of dried bread:) You can spray a little bit of spring water all over them and keep in a closed container with the lid:)
Next time also bake them with less amount of heat:)

 
At 7:32 PM, Anonymous Anonymous said...

Hi,

These look great. In the UK, would I use bread or plain flour for AP?

Also, am I correct you do not let the dough rise after mixing?

Thanks! :)

 
At 10:42 PM, Blogger Binnur said...

Hi,
I think all purpose flour is plain flour but I am not sure about it:)No, you don't:)

 

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