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Armenian Cuisine

Armenian delicacies is very well-known all over the world. It is said that as we speak's Armenian dishes have roots very deep in historical past and some of those roots may be traced to Noah himself, because the Arc of Noah landed on the Mountain Ararat, which was and is the nationwide image of the nation for many centuries long before the invasion of Turk Hordes, lengthy before the creation of Ottoman Empire. It at all times differs in taste, color and simplicity.

Enjoy the Recipe

Prep time: 1 hour 30 min

Ready in: 1 hour 50 min

Yields: 8 portions

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four stars from 5 scores of Armenian Tahini Roll

Ingredients for filling

Ingredients for the filling

125 gr grated walnuts

60 gr currants

600 gr tahini

1 pinch cinnamon powder

1 pinch of clove powder

Ingredients for dough

455gr flour

100gr sugar

125ml additional virgin olive oil

180ml lukewarm water

40gr recent yeast

1pinch salt

1medium eggs

Inredients for Covering of Tahini Roll

2 egg yolk beaten with a bit of water

60 gr sesame

Few Tips - Optional

You can give any shape you want.

Baking at the next temperature will require creating steam in the oven.

When baking at excessive temperature changing the place in the oven is extremely essential.

You also can add syrup previously made with (honey, lemon and cinnamon water) once the roll is ready.

Cold syrup - scorching rolls, or the alternative cold rolls hot syrup ( this technique is used in Constantinople recipes )

Instructions to Make Armenian Tahini Roll

Prepare dough: Place the flour on the table and create a gap in the center. Pour the lukewarm water in the opening and stir with a spoon, while adding slowly the sugar, the olive oil, the fresh yeast-previously dissolved with a bit water- the egg and the salt.

Work the dough until it's ready. Then cowl it with a towel and let it rest in a heat place for 1h and 30 min.

Filling: In a bowl put the sugar and the tahini. Stir nicely with a spoon.

In one other bowl, place the grated walnuts, the currants, the cinnamon and the clove.

Knead the dough in a calmly floured floor and separate it into 3 pieces.

With a rolling pin flatten every piece into a skinny dough sheet. Cut the phyllo (sheet) into 12x15 cm pieces.

Use a teaspoon to put the filling on every piece. Be careful not to cover the two edges of the slice. Sprinkle with the walnut mixture one edge.

Shape every bit into a roll and give to every roll the shape of snail (optionally). Apply a layer of egg yolk or brush with butter.

Sprinkle with sesame and bake them in the preheated oven at 170C for 20 min till the reddish color.

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Chantele and Julie

6 years in the past from Wales

These look nice!

your rolls look yummy

Prithima Sharma

6 years in the past from Delhi, India

nice recipe

Thanks for the little bit of historical past with this lovely recipe!

lindajot

6 years in the past from Willamette Valley - Oregon

Ohhh, these look so good. I have most of the components on hand, so might give them a strive!

Beautiful photos and recipe, thankyou

Author
SAM ELDER

6 years in the past from Home

Ty for stepping by

Yummy recipe, thank you for sharing.

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