Beirut Tahini Swirls Sukkar Bi Tahin Recipe

Ingredients for Beirut Tahini Swirls Sukkar Bi Tahin

• Active Dry Yeast
• Water
• All Purpose Flour
• ¼ cup (50g) granulated sugar
• Olive Oil
• ½ cup (120g) tahini

How to Make Beirut Tahini Swirls Sukkar Bi Tahin

1. In a medium bowl, dissolve 2 ¼ teaspoons (1 packet) active dry yeast in 1 cup (240ml) lukewarm water.
2. Stir in 1 cup (125g) all-purpose flour, then add ¼ cup (50g) granulated sugar and ¼ cup (60ml) olive oil.
3. Stir until just combined.
4. Gradually incorporate another 1 cup (125g) all-purpose flour, then turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
5. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 2-3 hours, or until doubled in volume.
6. Preheat oven to 375°F (190°C). If using, place a baking stone or unglazed quarry tiles on the middle oven rack.
7. In a small bowl, whisk together ½ cup (120g) tahini and ¼ cup (50g) granulated sugar until smooth.
8. Set aside.
9. Gently punch down the risen dough and divide it into 6 equal pieces.
10. Working with 3 pieces at a time (keeping the others covered), flatten each piece on a lightly floured surface. Roll each into a 5x10 inch rectangle.
11. Spread 2 ½ tablespoons of the tahini-sugar mixture evenly over each rectangle, almost to the edges.
12. Starting from a long side, tightly roll each rectangle into a cylinder (about 20 inches long).
13. Anchor one end of the cylinder, then coil it around itself, tucking the end underneath. Gently flatten with your palm.
14. Repeat with the remaining 2 pieces of dough. Set aside, covered.
15. Lightly roll each coil with a rolling pin to create a 6-7 inch diameter round. (A little filling may leak out – that's okay!)
16. Carefully place the swirls onto the preheated baking stone or tiles.
17. Bake for 15-20 minutes, or until golden brown and flaky.
18. Transfer the swirls to a wire rack to cool slightly before serving.
19. Repeat steps 10-18 with the remaining 3 pieces of dough.
20. Serve warm or at room temperature. Enjoy!