Aksaray tahinli, tahini swirl bread
Ingredients
- 440 gWheat flour
- 110 gWhole wheat flour
- 200 gWater
- 20 gSugar
- 10 gSalt
- 20 gActive dry yeast
- 183 gOlive oil step 2
- 50.7 gTahini step 2
- 206 gMilk
- 203 gTahini step 3
- 91.3 gOlive oil step 3
- 20 gButter
The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Wheat flour28%
- Olive oil18%
- Tahini16%
- Milk13%
- Water13%
- Whole wheat flour7%
- Active dry yeast 1%
- Butter 1%
- Sugar 1%
- Salt 1%
Ingredients by weight, heaviest at the bottom.
Method
Dissolve the dry yeast in part of the water.
Put both flours in a bowl and make a well. Add the milk, remaining water, tahini, sugar, salt, oil and yeast mixture and knead well. When the dough stops sticking to your hands, cover with a damp cloth and let it rise in a warm place for 30-40 minutes.
30 minFor the filling, mix the tahini, olive oil and butter until smooth.
Divide the risen dough into 6 equal pieces, set on a floured tray and cover with a damp cloth. Roll each piece as thin as dumpling dough, spread some of the filling and roll up from one end. Line up the rolls and rest 10-15 minutes.
10 minCoil each roll into a spiral from one end, press down to 0.5-1 cm thick and arrange on a greased tray. Brush with the remaining filling and bake in a preheated stone oven at 190-200 C until the tops are browned.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 766 (Aksaray Belediyesi)Accessed: November 3, 2026
Last changed: November 1, 2026