Tahinopita is a traditional Cypriot sweet bread or pastry, literally translating to tahini pie. It consists of a yeast-leavened dough that uses sesame seed paste, also known as tahini paste. Sugar and cinnamon also both feature in the mix. Typically rolled into a distinctive snail-like spiral, tahinopita has a nutty, earthy, and aromatic flavour profile due to the dominant tahini and cinnamon. It has a crisp exterior with a soft, moist, and slightly dense, chewy interior. The core ingredients are wheat flour, water, yeast, tahini, and sugar, which is sometimes substituted or mixed with carob syrup and cinnamon. Containing no dairy or eggs, this traditionally vegan sweet bread is a popular, daily street food found in most bakeries across Cyprus. It also holds special importance during Lenten fasts within the Orthodox Church, as its ingredients comply with “strict fasting” rules. Tahinopita is also sometimes likened to a vegan cinnamon bun, though it is usually less sweet and features the intense nuttiness of sesame.
HOW TO MAKE TAHINOPITA
Ingredients:
1 cup of warm milk
1/4 cup of sugar
2 teaspoons of active dry yeast
1/4 cup of melted unsalted butter
2 large eggs
4 cups of all-purpose flour
1/2 a teaspoon of salt
1 cup of tahini paste
1/2 a cup honey
1/2 a cup brown sugar
1 teaspoon of vanilla extract
1 teaspoon of ground cinnamon
1/2 a cup of finely chopped nuts
Instructions:
Preheat the oven to 350°F (175°C).
Combine warm milk, sugar, and yeast in a small bowl to create a yeast-based mixture of good consistency.
Let this mixture sit for about 5 minutes or until it becomes frothy.
In a larger bowl, whisk together melted butter and eggs.
Once the yeast mixture is ready, mix it into the egg and butter mixture, adding both flour and salt.
Carry on mixing until a dough forms.
Knead the dough until the consistency becomes smooth and elastic.
Place the dough in a greased bowl and cover it with a damp cloth or cling film.
Allow the dough to rise at room temperature until it doubles in size.
Mix the tahini paste with a quarter cup of honey, brown sugar, vanilla extract, and cinnamon in a bowl.
Mix well until a smooth consistency is achieved..
Once the dough has risen, transfer it to a floured surface.
Roll it out into a rectangular shape about 1/4 inch thick.
Spread the tahini filling evenly over the rolled-out dough, and then sprinkle chopped nuts across the filling.
Roll the dough tightly into a log and then place it into a greased pie tin.
The log can be shaped it into a spiral or coil and then flattened if necessary to fit nicely.
Bake the pie in the preheated oven for 30 minutes, or until golden brown on top.
Drizzle the remainder of the honey on top and then allow to cool slightly before slicing.
Serve warm or at room temperature.
