Armenian cuisine is very well known around the world. It always differs in taste, colour and simplicity. It is said that today's Armenian dishes have roots very deep in history and some of those roots can be traced to Noah himself, as the Arc of Noah landed on the Mountain Ararat, which was and is the national symbol of the country for many centuries long before the invasion of Turk Hordes, long before the creation of Ottoman Empire.
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|Prep time||Cook time||Ready in||Yields|
1 hour 30 min
1 hour 50 min
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Ingredients for filling
- Ingredients for the filling
- 125 gr grated walnuts
- 60 gr currants
- 600 gr tahini
- 100gr sugar
- 1 pinch cinnamon powder
- 1 pinch of clove powder
Ingredients for dough
- 455gr flour
- 100gr sugar
- 125ml extra virgin olive oil
- 180ml lukewarm water
- 40gr fresh yeast
- 1pinch salt
- 1medium eggs
Inredients for Covering of Tahini Roll
- 2 egg yolk beaten with a bit of water
- 60 gr sesame
Few Tips - Optional
- You can give any shape you prefer.
- Baking at a higher temperature will require creating steam in the oven.
- When baking at high temperature changing the position in the oven is extremely critical.
- You also can add syrup previously made with (honey, lemon and cinnamon water) once the roll is ready.
- Cold syrup - hot rolls, or the opposite cold rolls hot syrup ( this technique is used in Constantinople recipes )
Instructions to Make Armenian Tahini Roll
- Prepare dough: Place the flour on the table and create a hole in the middle. Pour the lukewarm water in the hole and stir with a spoon, while adding slowly the sugar, the olive oil, the fresh yeast-previously dissolved with a bit water- the egg and the salt.
- Work the dough until it is ready. Then cover it with a towel and let it rest in a warm place for 1h and 30 min.
- Filling: In a bowl put the sugar and the tahini. Stir well with a spoon.
- In another bowl, place the grated walnuts, the currants, the cinnamon and the clove.
- Knead the dough in a lightly floured surface and separate it into 3 pieces.
- With a rolling pin flatten each piece into a thin dough sheet. Cut the phyllo (sheet) into 12x15 cm pieces.
- Use a teaspoon to place the filling on each piece. Be careful not to cover the two edges of the slice. Sprinkle with the walnut mixture one edge.
- Shape every piece into a roll and give to each roll the shape of snail (optionally). Apply a layer of egg yolk or brush with butter.
- Sprinkle with sesame and bake them in the preheated oven at 170C for 20 min until the reddish colour.
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Chantele and Julie from Wales on November 14, 2013:
These look great!
peachy from Home Sweet Home on November 12, 2013:
your rolls look yummy
Prithima Sharma from Delhi, India on November 12, 2013:
RTalloni on November 12, 2013:
Thanks for the bit of history with this beautiful recipe!
lindajot from Willamette Valley - Oregon on November 12, 2013:
Ohhh, these look so good. I have most of the ingredients on hand, so may give them a try!
Beautiful pictures and recipe, thankyou
SAM ELDER (author) from Home on November 11, 2013:
Ty for stepping by
Dil Vil from India on November 11, 2013:
Yummy recipe, thank you for sharing.