1 level tsp salt
7 gr bake yeast
3 cups like-warm drinking water (as much as needed)
For the filling up:
1. In a bowl combine both forms of flour, salt, glucose, fungus, cinnamon, mastic and mahaleb cherry.
2. Gradually add the luke hot water and knead, as in the picture to the proper, into a regular dough until the dough becomes bright.
3. Cover with tea towels and leave inside a warm place, (e.g. a room with a heater on), and leave to rise for about 30 minutes.
4. While the dough is usually rising, prepare the filling up. Within a bowl, combine the tahini, sugar and cinnamon. Stir the ingredients with a metal spoon making certain the cinnamon is totally mixed throughout the paste.
5. Check on the dough after 30 minutes. A newbie be aware: in most cases, the longer you keep dough to go up, the softer the breads will be once it is cooked. Therefore, if you have the time I would suggest leaving the dough to rise for about an hour before the next thing. Even though you usually do not, the tahinopittes it’s still good, not as soft because they could be.
6. After 30 minutes to 1 1 hour (based on your obtainable time), separate the dough into roughly 20 items and form into balls. Cover using a towel to keep them soft.
7. On the floured surface, move out a dough ball into a rectangular sheet about 20 x 8cm.
8. In the heart of the sheet, put 2 heaped tbsp filling and spread the filling smooth over the surface departing a 1cm difference around the advantage.
9. Fold the very long side of the sheet to the centre to cover 2/3 from the sheet and bring the rest of the 1/3 over.
10. Flip the dough sheet in half. With your hands, form the dough sheet into a move about 60cm to 80cm longer. Take both ends and swirl so that a rope-shape is definitely formed.
11. Roll both ends of the rope in opposite directions to form two snail’s shells. Bring one snail’s shell on the various other and cauliflower risotto tasty press together with your hands. Right now don’t be annoyed if a number of the tahini squeezes out at this time! The tahinopita will still taste good, but it may mean you will need a little less tahini next time. I, for just one, was so excited to create tahinopittes that I learned this the hard, err similar to gooey, way!
12. Prepare all of the tahinopittes the same manner. Cover the tahinopittes with plastic material wrap so that they don’t dry out. At this time, you must let the tahinopittes rise again. Keep them for another 30min to at least one 1 hr, based on your obtainable time. Remember, the much longer you leave them, the softer they’ll be!
13. Pre-heat the oven to 175C.
14. Place tahinopittes on the greased pan and bake until golden brown for approximately 30 minutes.
15. As the tahinopittes are baking, prepare the glaze. Add water, sugars, cloves and cinnamon inside a container and place on the range over medium high temperature. Stir the mixture until it thickens. Remove the range and let amazing.
Recipe taken and modified from Fotini Evangelatou’s Cyprus Country House Recipes.
or give us a call on 70009045
Proudly created by Optikaz
1 level tsp salt