Beirut - Tahini Coils (Sukkar Bi Tahin)

[Olga Drozd]

Beirut - Tahini Coils (Sukkar Bi Tahin)

These tahini coils, called sukkar bi tahin in Arabic, are flattened flaky rounds flavored with tahini and sugar, and not too sweet. Serve them warm or at room temperature.  I had some leftover 1/4 cup cinnamon sugar which I added to the filling along with 3/4 cup sugar. I always add some ginger and citric acid crystals to my yeast baking as a dough enhancer. I used an unglazed stoneware baking sheet but it was too small to bake three coils at a time so I baked 2 coils at a time. Note: As soon as you roll them out into rounds you must quickly bake them. 1/2 teaspoon   active dry yeast Pinch ground ginger (optional) Pinch citric acid crystals (Or crushed Vitamin C) (optional) 1 cup lukewarm water 2 1/2 cups all-purpose flour, about 1/8 teaspoon salt 2 teaspoons sugar 1 tablespoon olive oil FILLING 1 cup tahini (stir well in jar before using) 1 cup sugar  1/4 teaspoon ground cinnamon or to taste (optional)

In a medium bowl, dissolve the yeast, ground ginger and citric acid if using in the lukewarm water. Stir in one cup of the flour, then add the sugar and oil; stir. Incorporate a second cup of flour and salt, then turn the dough out onto a well floured surface and knead for 5 minutes, or until smooth. Cover the dough with plastic wrap and let rise for 2 to 3 hours, until doubled in volume.

Meanwhile, place a baking stone or unglazed quarry tiles, if you have them, (or a baking sheet) on the middle oven rack and preheat the oven to 375°F.

Mix together the tahini and sugar and stir until smooth. Set aside. (I divided the tahini mixture into 6 parts on a plate).

Cut the dough into 6 equal pieces.

Work with 3 at a time, keeping the others covered. Flatten each out on a lightly floured surface, then roll each out to a rectangle about 5 inches by 10 inches. Spread the top surface with 2 1/2 Tablespoons of the filling mixture, spreading it almost to the edges. (Use an offset spatula for easier spreading if you have one - taking little pieces of tahini and spreading on the dough.) Roll up the rectangle from a long side into a cylinder, then roll the cylinder rope to about 20 inches.  Anchor one end and coil the bread around itself, then tuck the end in. Flatten with the palm of your hand, then set aside, covered, while you fill and shape the other 2 rectangles.

Return to the first coil and roll out gently with a rolling pin. Roll the other 2 out a little and then return to the first one and roll it out a little more thinly, and so on, until you have rolled each to a round about 6 to 7 inches in diameter. A little filling may leak out don't worry, just leave it. (The thinner you roll them out the crispier they will be). Do not let these rise - bake them right away.

Place the breads on the hot baking stone or tiles (or on hot  baking sheet) and bake for 15 to 20 minutes, until golden brown and flaky. Transfer to a rack to cool.

Shape and bake the remaining 3 pieces of dough. Serve warm or at room temperature. Makes 6 golden brown, flaky textured coiled rounds, about 6 - 7 inches wide, filled with sesame paste and sugar.

Tahini:  This pale beige paste is made of ground sesame seeds and sold in jars or cans in Middle Eastern stores, health food stores, and large grocery stores.  It has a texture like that of peanut butter, but is drier on the tongue.  The oil tends to separate out; stir back in before using.