Breads
Tahinopita (Cypriot Tahini Swirl Bread)
Ingredients
- - Strong white flour — 500 g (4 cups)
- - Instant yeast — 7 g (2.25 tsp)
- - Sugar — 60 g (1/4 cup + 1 tbsp)
- - Warm water — 280 ml (1.2 cups)
- - Olive oil — 60 ml (1/4 cup)
- - Salt — 1 tsp
- - Tahini (for filling) — 200 g (3/4 cup)
- - Sugar (for filling) — 100 g (1/2 cup)
- - Ground cinnamon (for filling) — 1 tsp
Method
- Combine flour, yeast, sugar and salt in a large bowl.
- Add warm water and olive oil, and knead for 10 minutes until smooth and elastic.
- Cover and let rise in a warm place for 1 hour until doubled in size.
- Roll the dough out into a large rectangle on a floured surface.
- Mix tahini, sugar and cinnamon for the filling and spread evenly over the dough.
- Roll the dough up tightly into a long log, then coil it into a spiral shape in a round baking tin.
- Cover and let rise for a further 30 minutes.
- Preheat oven to 180°C (350°F) and bake for 30-35 minutes until deep golden brown.
- Cool for at least 15 minutes before slicing.
Introduction: A spiral-shaped sweet bread filled with tahini and sugar, tahinopita is a Lenten favourite since it contains
no dairy or eggs, making it suitable for Orthodox fasting periods while still delivering a rich, nutty
sweetness.
Cultural Background: A spiral-shaped sweet bread filled with tahini and sugar, tahinopita is a Lenten favourite since it contains
no dairy or eggs, making it suitable for Orthodox fasting periods while still delivering a rich, nutty
sweetness.
Variations: Vegetarian. Naturally vegan as traditionally prepared for Lenten fasting.
Storage: Store covered at room temperature for up to 3 days, or refrigerate for up to a week.
Reheating: Warm slices briefly in a low oven or toaster for a freshly-baked texture.
Nutrition: Per serving: ~290 kcal, 7g protein, 12g fat, 40g carbohydrate.
FAQs
Q: Is this bread vegan?
A: Yes, naturally vegan and dairy-free, making it a traditional Lenten choice.
Q: Can I freeze it?
A: Yes, wrap tightly and freeze whole or in slices for up to 2 months.