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Niğde tahinli (tahini-filled spiral bread)

Serves 4Official

Ingredients

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

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Allergens

Allergen information is not complete yet.

Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Tahini49%
  2. Wheat flour32%
  3. Water18%
  4. Fresh yeast (compressed) 1%
  5. Salt 1%

Ingredients by weight, heaviest at the bottom.

Method

  1. Knead the flour, water, yeast and salt into a dough of about 1 kg.

  2. Rest the dough for about 30 minutes, divide it into 4 pieces and stretch each one thin and wide.

    30 min

  3. Spread the tahini evenly over the stretched dough pieces.

  4. Roll up each piece, rest 30 minutes, coil it into a round and rest another 30 minutes.

    30 min

  5. Flatten 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.

Last changed: November 1, 2026

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