There's an INCREDIBLE bakery in Istanbul's Osmanbey neighborhood called Harbiye Fīrīn. There are oodles of fīrīns (pronounced fih-rihn, bakery in Turkish) sprinkled about in Istanbul. It's the smell of freshly baked goods that always lures me in, begs me to try what ever is fresh out of the oven. But it's Harbiye Fīrīn that takes the cake (pun intended). Harbiye Fīrīn always has something in the oven and subsequently always has a line. One of my favorite Turkish treats is a ever-so-slightly sweet tahini bread/cookie. I was craving one recently, and decided I would try making my own homemade version. The result was spectacular; flaky, light and pretty.
Ingredients
Dough
1 tsp dry yeast
120 ml lukewarm water
200 gr all purpose flour
2 tsp sugar
1 tbsp olive oil
Dough
1 tsp dry yeast
120 ml lukewarm water
200 gr all purpose flour
2 tsp sugar
1 tbsp olive oil
Filling
4 tbsp tahini
2-3 tbsp sugar (depending on how sweet you prefer it)
2 tsp cinnamon
1/2 tsp nutmeg
Directions
1. To make the dough, dissolve yeast in the lukewarm water, and allow to sit for 5 minutes or until frothy.
2. Add the sugar and oil, and mix completely. Add the flour, a 1/2-3/4 cup at a time mixing completely with each addition.
3. Quickly knead into a flexible dough that does not stick to the hands anymore. Leave covered in a bowl for about 2 or 3 hours or overnight, to rise.
4. Pre-heat the oven to 350° F. When the dough has had some time to rise into double its original size, dust the worktop with a good bit of flour to help with the rolling, and then roll out into a rough rectangle of thin crepe-like thickness.
4 tbsp tahini
2-3 tbsp sugar (depending on how sweet you prefer it)
2 tsp cinnamon
1/2 tsp nutmeg
Directions
1. To make the dough, dissolve yeast in the lukewarm water, and allow to sit for 5 minutes or until frothy.
2. Add the sugar and oil, and mix completely. Add the flour, a 1/2-3/4 cup at a time mixing completely with each addition.
3. Quickly knead into a flexible dough that does not stick to the hands anymore. Leave covered in a bowl for about 2 or 3 hours or overnight, to rise.
4. Pre-heat the oven to 350° F. When the dough has had some time to rise into double its original size, dust the worktop with a good bit of flour to help with the rolling, and then roll out into a rough rectangle of thin crepe-like thickness.
5. In a medium-sized bowl, combined the tahini with the sugar and spices. It should remain fairly viscous but it is ok too if your mixture is somewhat dryer, like crumbs. Spread mixture over the dough surface. Gently press it flat with the back of a spoon to spread evenly. You’re now ready to roll.
6. Roll the dough rectangle, starting at the longest edge, and then cut into like circles (think cinnamon rolls).
7. Bake on a greased cookie sheet for 8 to 10 minutes, or till parts of the surface have turned a barely golden brown.
Adapted from Blago.
6. Roll the dough rectangle, starting at the longest edge, and then cut into like circles (think cinnamon rolls).
7. Bake on a greased cookie sheet for 8 to 10 minutes, or till parts of the surface have turned a barely golden brown.
Adapted from Blago.