1 level tsp salt
7 gr bake yeast
3 cups like-warm water (as much as needed)
For the filling:
1. In a bowl combine both forms of flour, salt, sugar, candida, cinnamon, mastic and mahaleb cherry.
2. Gradually add the luke hot water and knead, as in the picture to the right, into a regular dough before dough becomes bright.
3. Cover with tea towels and keep inside a warm place, (e.g. an area with a heating unit on), and leave to rise for approximately 30 minutes.
4. As the dough is normally rising, prepare the filling. Inside a bowl, combine the tahini, glucose and cinnamon. Mix the ingredients having a metal spoon ensuring that the cinnamon is totally mixed throughout the paste.
5. Check up on the dough after 30 minutes. A newbie take note: generally speaking, the much longer you leave dough to rise, the softer the bread is going to be once it is cooked. Therefore, if you have the time I would recommend leaving the dough to rise for about one hour before the next thing. Even though you do not, the tahinopittes will still be good, just not as gentle because they could be.
6. After thirty minutes to 1 one hour (based on your available time), divide the dough into approximately 20 pieces and egg salad meal prep form into balls. Cover having a towel to maintain them soft.
7. On a floured surface, move out a dough ball right into a rectangular sheet about 20 x 8cm.
8. In the center of the sheet, put 2 heaped tbsp filling up and pass on the filling level over the surface area departing a 1cm gap around the edge.
9. Fold the longer side of the sheet on the centre to cover 2/3 from the sheet and provide the rest of the 1/3 over.
10. Fold the dough sheet in two. Together with your hands, form the dough sheet right into a move about 60cm to 80cm long. Take both ends and swirl so that a rope-shape is definitely formed.
11. Roll the two ends of the rope in opposite directions to create two snail’s shells. Bring one snail’s shell on the additional and press with your hands. Today don’t be upset if some of the tahini squeezes out at this stage! The tahinopita will still flavor good, nonetheless it may mean you need a little less tahini the next time. I, for just one, was so excited to make tahinopittes which i learned this the hard, err similar to gooey, way!
12. Prepare all the tahinopittes the same way. Cover the tahinopittes with plastic wrap in order that they don’t dry. At this stage, you must let the tahinopittes rise once again. Keep them for another 30min to 1 1 hr, depending on your available time. Remember, the longer you keep them, the softer they will be!
13. Pre-heat the range to 175C.
14. Place tahinopittes on a greased pan and bake until fantastic brown for about 30 minutes.
15. As the tahinopittes are cooking, prepare the glaze. Add water, glucose, cloves and cinnamon within a container and put on the range over medium high temperature. Stir the mix until it thickens. Take off the range and let cool.
Recipe taken and modified from Fotini Evangelatou’s Cyprus Country House Recipes.
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