The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Kypriaki Tahinopita (Cyprus Tahini Pie)

Lalla's picture
Lalla

Kypriaki Tahinopita (Cyprus Tahini Pie)

Hello,


I wanted to try this recipe here


http://www.howaboutsomegreektonight.com/kypriakitahinopita.php


but I get lost around when he says


~ Take the two ends and swirl them so that a rope-shape is formed about 117 cm long.


I'm not sure how I would do it, one hand pushing forward, one backwards on the surface? But then what about here?


~ Roll the two ends of the rope in the opposite directions to form two snail shells.


I really lose steps from here on, can anyone help?

Lalla's picture
Lalla

wait, I think I got it now, I'd make a sort of really curly S then flip one side over the other and push down... did I get this right?


Sorry for the odd questions, I'm not familiar with much terminology yet.

ehanner's picture
ehanner

You are correct, it does seem complicated but I think you should end up with the shape of an "S" where both ends are rolled up into itself. Sort of like a Palmier.


The web site has several interesting Greek suggestions. Good luck and be sure to post your results.


Eric

amazonium's picture
amazonium

The recipe looks yummy- is it necessary to use the mastic called for in the recipe? I have mahleb but no mastic and have never tasted it.


Thanks,


June