|Alternative names||Tahinopitta, Tahinli çörek|
|Place of origin||South Caucasus, Cyprus, Greece, Turkey|
|Main ingredients||Dough, tahini, sugar, cinnamon|
A tahini roll or tahini bread roll (Armenian: Թահինով Հաց, Greek: ταχινόπιττα or τασιηνόπιττα, Turkish: tahinli çörek) is a sweet pastry found commonly in the cuisines of Armenia, Cyprus, Greece and Turkey. It's also found in Arab cuisine where it is called khubz tahini. They can be found in some of Los Angeles' Armenian bakeries, sometimes in smaller sizes than a typical tahini roll. They are popular as a street food in Cyprus.
The dough includes sugar and oil and has been described as having a texture between a bread and a cookie. It is leavened with yeast and can be baked after the first rise. Sometimes the pastry may be soaked in syrup made with sweeteners like sugar and honey, and flavored with cinnamon. While not required by all recipes, cinnamon is sometimes added to the tahini filling.
They are made by rolling the dough flat, spreading with tahini mixture, sprinkling with sugar and rolling into a log shape. The dough is sliced into smaller pieces and then flattened to form a circle shape.
- Perry, Charles. "Tahini Cookies". Los Angeles times.
- "Recipe: Traditional Cypriot tahini pies". The Globe.
- "Cook this: Kubez el tahineh — sweet tahini rolls — from Falastin". National Post.
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