Try making these Armenian sweet tahini rolls
Slathered with tahini, and sprinkled with a mixture of cinnamon and sugar, these yeasted rolls originated in Armenia where they’re known as tahinov hatz.
They're one of the recipies featured in the cook book Falastin by chef Sami Tamimi and writer Tara Wigley.
Tamimi first tried these rolls about 25 years ago, and the experience stayed with him.
“My brother used to work for the Armenian monastery (in Jerusalem) and they had them for lunch. He gave me one and it stuck in my mind,” says Tamimi. “I really wanted to bring them back.”
One of his and Wigley’s favourite ingredients in the Palestinian pantry is tahini, he adds, so they set out to showcase tahini’s versatility in both sweet and savoury applications.
“For people who haven’t baked with tahini before, it’s a real revelation that you can put it into a roll,” says Wigley, who had just eaten a tahini and halva brownie when we spoke. “People associate it with hummus, and it really offsets the sweetness.”
SWEET TAHINI ROLLS
Kubez el tahineh Dough:
• 1 1 / 2 tsp fast-acting dried yeast
• 1 tsp sugar
• 7 1 / 2 tbsp (110 mL) whole milk, lukewarm
• Olive oil, for greasing • 2 cups plus 6 tbsp (300 g) all-purpose flour
• Salt
• 5 tbsp (75 g) unsalted butter, melted
• 1 egg, lightly beaten Toppings:
• 1 / 2 cup (100 g) sugar • 1 tsp ground cinnamon • 7 tbsp (120 g) tahini
• 1 egg yolk, beaten
• 1 tbsp white sesame seeds
Step 1
To make the dough, put the yeast, sugar and milk into a small bowl. Mix to combine, then set aside for 5 minutes, or until it starts to bubble.
Step 2
Lightly grease a bowl with olive oil.
Step 3
Put the flour and 1 / 2 tsp of salt into the bowl of a stand mixer fitted with the dough hook. Mix on low speed, then slowly pour in the yeast mixture. Add the melted butter and continue to mix for about 1 minute.
Step 4
Add the egg to the mixer bowl, then increase the speed to medium and mix for 5 minutes, for the dough to get well kneaded. Using your hands, scrape the dough into a ball; it will be slightly sticky and elastic. Place it in the oiled bowl, turning it a couple of times so that the dough gets well greased. Cover the bowl and let rest in a warm place for about 1 hour, or until the dough is almost doubled in size.
Step 5
Put the 1 / 2 cup (100 g) sugar and the cinnamon into a small bowl. Mix well to combine, then set aside.
Step 6
On a lightly floured surface, roll out the dough into a large rectangle, about 14 x 20 inches (35 x 50 cm). Drizzle the tahini over the dough, then, using the back of a spoon or a spatula, spread it out evenly, leaving 1/2 inch (1 cm) clear of tahini at both the shorter ends. Sprinkle the sugar mixture evenly over the tahini and let rest for 10 minutes, until the sugar looks all wet.
Step 7
Starting from one of the long sides, roll the dough inward to form a long, thin sausage. Trim away about 3/4 inch (2 cm) from each end, then slice the dough into 10 equal pieces; they should each be just over 1 3 / 4 inches (4.5 cm) long. Sit each piece upright, so that a cut side is facing upward, then, using your hands, gently flatten it to form a 3 1 / 4-inch- (8 cm-) wide circle. Cover with a damp dish towel and let rest for 15 minutes.
Step 8
Preheat the oven to 350F (180C). Line a baking sheet with parchment paper.
Step 9
Transfer each roll of dough to the prepared baking sheet, spaced 1 inch (2.5 cm) apart. Brush the top and sides with the egg yolk, sprinkle with the sesame seeds and bake on the middle rack of the oven for 18 minutes, or until cooked through and golden. Remove from the oven and set aside for about 20 minutes — you don’t want them to be piping hot — then serve. Makes: 10 rolls
These are best eaten fresh on the day of baking but are also fine for up to three days once baked, warmed through in the oven. They also freeze well, after they’ve been baked and left to cool; you can pop them into the oven straight from the freezer until warmed through.