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Beirut Tahini Swirls…….Sukkar Bi Tahin

Posted by vivnidhi on July 29, 2009

Bread Baking Babes make Sukkar bi Tahin.

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Sukkar bi Tahin

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Here’s my savory …garbanzo filled swirls and sweet Tahini paranthas

As soon it was approaching the middle of the month, I was frantically searching for bread baking babes….what are they baking this month, I hope I don’t miss it……….I did not ;-) . I made 2 batches at least and mix and match here and there ;-). This month’s host babe was Natashya of Living in the Kitchen with Puppies.

The recipe she chose is for Beirut Tahini Swirls, Sukkar bi Tahin. It is a cross between a flatbread and a yeasted pastry, only mildly sweet. It is street food in Beirut, and very addictive!
“Beirut has a lot of good food at every level, from fancy restaurants to local eateries, from home cooking to quality market shopping. And for a curbside snacker like me, it’s paradise. There are sesame-covered flatbreads, grilled meats, and sweet and not so sweet cookies; there’s always something nearby to eat.” “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.”
Alford and Duguid, Home Baking .

The recipe:

Sukkar bi Tahin – Beirut Tahini Swirls

Home Baking, The Artful Mix of Flour and Tradition Around the World

Jeffrey Alford and Naomi Duguid

Makes 6 golden brown, flaky textured coiled rounds, about 6 inches wide, filled with sesame paste and sugar.


Ingredients


Dough

  • 1/2 tsp. active dry yeast
  • 1 cup lukewarm water
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • about 1/2 cup all purpose flour for dusting
  • 2 tsp sugar
  • 1 tbsp olive oil

Filling

  • 3/4 cup tahini
  • 3/4 cup sugar

 

Garbanzo Bean Filling

  • 1/2 cup Garbanzo beans soaked for at least 4 hours and boiled…mashed lightly
  • 4 sun dried tomatoes soaked in water and drained
  • 1/2 cup Tahini
  • 2 cloves garlic minced
  • 1/4 Cilantro chopped
  • 1 Tbsp. lemon juice
  • salt to taste

 

Directions

In a medium bowl, dissolve the yeast in the lukewarm water.

Stir in one cup of the flour, then add the sugar and oil and stir in.

Incorporate a second cup of flour, then turn the dough out onto a well floured surface and knead for 5 minutes, or until smooth.

Cover the dough with plastic wrap and let rise for 2 to 3 hours, until doubled in volume.

Meanwhile, place a baking stone or unglazed quarry tiles, if you have them, (or a baking sheet) on the middle oven rack and preheat the oven to 375 F.

Mix together the tahini and sugar and stir until smooth. Set aside.
Cut the dough into 6 equal pieces.

Work with 3 at a time, keeping the others covered.

Flatten each out on a lightly floured surface, then roll each out to a rectangle about 5 inches by 10 inches.

Spread the top surface with 2 1/2 tablespoons of the filling mixture, spreading it almost to the edges.

Roll up the rectangle from a long side into a cylinder, which will stretch as you roll to about 20 inches long.

Anchor one end and coil the bread around itself, then tuck the end in.

Flatten with the palm of your hand, then set aside, covered, while you fill and shape the other 2 rectangles.

Return to the first coil and roll out gently with a rolling pin.

Roll the other 2 out a little and then return to the first one and roll it out a little more thinly, and so on, until you have rolled each to a round about 6 to 7 inches in diameter.

A little filling may leak out—don’t worry, just leave it.

I brushed the top with a wee bit of oil and sprinkled some sesame seeds before baking. (optional)

Place the breads on the hot baking stone or tiles (or baking sheet) and bake for 15 to 20 minutes, until golden brown and flaky.

Transfer to a rack to cool.

Shape and bake the remaining 3 pieces of dough.

Serve warm or at room temperature.


*Tahini is a paste of ground sesame seeds. It can be found in health food stores, Middle Eastern markets and some grocery stores. It is a common ingredient in hummus, and is gaining in popularity in most parts of the world. It must be refrigerated after opening.

Natashya says: “The swirls should end up like puffy pita. If they are very thin they will be crispy, if they are not rolled enough, they will puff up like cinnamon rolls. We are striving for a flatbread pastry that puffs a little. Try them a couple of times, experiment. They are fun to bake.”  You bet they are ……I had a ton of fun……as usual ;-) .

I used half whole wheat flour and half all purpose flour for sweet tahini filling ones and all whole wheat flour for the savory garbanzo beans ones. Original recipe uses all purpose flour only.

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Left: 1/2 whole wheat with 1/2 all purpose flour dough Right: Whole wheat flour dough

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We have risen..the 1/2-1/2 dough was a little behind, but it did catch on

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Dough cut in 6 pieces ..sweet tahini filling behind

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1 piece rolled

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Filled up

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Rolled up again

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Ready to be baked

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Sukkar bi Tahin

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Had some leftover sweet tahini filling…..what did I do with that

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Made sweet paranthas of course…..dough details here and here

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Filled up and closed

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rolled …

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On the griddle…ready to be turned and oiled

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The other side…..

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Quick , delicious sweet treat…….kids will thank you…..this tastes best warm, will harden as it cools cause the flour cover is thin….does not taste bad even then ;-)

You bet I enjoy taking pictures and posting huge ones on the blog ;-) . I dare say I loved making these. Thank you Natashya and Bread Baking Babes.

Posted in -All Purpose flour, -Cilantro, -Garlic, -lemon, -Olive Oil, -Sesame seeds, -Sun dried tomatoes, -Tahini, -Whole wheat flour, Sugar, Yeast | Tagged: , , , | 2 Comments »

 
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