Turkish cuisine · Dough, Pasta & Rice

Sarıyer Çöreği (Stretched Tahini Pastry)

Hand-pulled yeast dough from Istanbul, filled with tahini and sugar, twisted into a roll and baked until crisp.

Ingredients · for 8 servings

• 500 g flour
• 1 packet yeast
• 200 ml milk
• 80 g sugar
• 2 eggs
• 80 g butter
• 1 tsp salt
• 150 g tahini
• 100 g brown sugar
• 1 tsp cinnamon
• 2 tbsp sesame seeds

Instructions

1. Dissolve the yeast with 1 tsp of the sugar in the lukewarm milk and let foam for 10 min.; melt the butter and let cool to lukewarm.
2. Knead the flour, remaining sugar, salt, one egg, the butter and the yeast water for 10 min. into a very soft, glossy dough and let rise covered for 60 min. until doubled in size.
3. Stir the tahini with the brown sugar and cinnamon into a smooth, spreadable paste.
4. Divide the dough into four pieces and gently stretch each one on an oiled work surface with the backs of your hands into a paper-thin, almost translucent rectangle – small tears are no problem.
5. Spread each sheet thinly with the tahini paste, roll up tightly into a long rope, twist it on itself and coil into a flat spiral; place on a parchment-lined baking sheet and let rest for 30 min.
6. Brush with the second beaten egg, sprinkle with sesame seeds and bake at 180 °C for 30–35 min. until the surface is deep golden brown and crisp; serve lukewarm with tea.