Niğde tahinli (tahini-filled spiral bread)
Ingredients
- 660 gWheat flour
- 360 gWater
- 15 gFresh yeast (compressed)
- 15 gSalt
- 1,000 gTahini
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
- Tahini49%
- Wheat flour32%
- Water18%
- Fresh yeast (compressed) 1%
- Salt 1%
Ingredients by weight, heaviest at the bottom.
Method
Knead the flour, water, yeast and salt into a dough of about 1 kg.
Rest the dough for about 30 minutes, divide it into 4 pieces and stretch each one thin and wide.
30 minSpread the tahini evenly over the stretched dough pieces.
Roll up each piece, rest 30 minutes, coil it into a round and rest another 30 minutes.
30 minFlatten the rounds to about 1 cm thick and bake in a 180 °C oven for about 20 minutes.
20 min
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 583 (Niğde Ticaret ve Sanayi Odası)Accessed: November 2, 2026
Last changed: November 1, 2026