Crisp scrolls filled with layers of tahini and cinnamon. Easy and delicious. A keeper.
The experience is enhanced by listening to Giovanni Gabrieli's brass sonata - pian' e forte
I love tahini, and the idea of using it instead of. Utter is genius!
Care to share the recipe?
Keep on baking,
I used this recipe with a few adjustments. https://tarasmulticulturaltable.com/tahinov-hatz-armenian-tahini-bread/
The dough was too dry - I had to add another 30ml, a tablespoon at a time. It may depend on your flour. I used white baking flour.
I used approximately 1/2 Cup of tahini. The flavour is subtle, but definitely there.
I felt that 1 1/4 Cup of sugar was way too much. I measured out 1/2 Cup and after sprinkling the sugar over the tahini, I still had a little bit left that I sprinkled over the top. I think the rolls is sweet enough with that amount.
I also sprinkled cinnamon on top and did not roll the scrolls as flat as the recipes I looked at on the internet. I prefer them to rise a bit more.
That was the first hit I got when I googled the recipe, but saw that they weren't as pretty as yours, so thought: Nah, must be something else!
Thank you for the pointers. Did you roll out the dough from the center, in the traditional way, or just roll up a rope?
Can't wait to try this.
Keep on baking,
I rolled it from the center. Very easy. Let us know how you liked them.
Lovely! I'd love two of those with the coffee i'm having right now.
to the original recipe. Texture, shape, cross section all looks better.
Gabrieli? You need Alexander Arutunian's trumpet concerto, to complete the Armenian theme. 🙂
(Sorry if I've transcribed his name incorrectly - that's the way I read it on an old music score.)
But if you have that famous 1960s Gabrieli recording made by the brass sections of three major American orchestras - keep playing it, it goes with everything.
Thank you for the hint. I don't know that trumpet concerto, but will find it. (Wonder if Wynton Marsalis may have recorded it).
I'm not certain, but Philip Smith did a spectacular job of the piece, as of course did Timofei Dokschitzer who was first to record it. It's not the first thing I think of when Wynton Marsalis's name comes up.
麻醬燒餅 as both are filled with tahini and rolled up. The Chinese version is savory though. Btw, they looked like danish rolls to me at first sight. Look pretty nice :)