Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Lebanese Sweet Tahini Swirls

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $0.3

$0.30 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 vegetarian,vegan,dairy-free,dairy free,lacto ovo vegetarian,vegan side dish Middle Eastern
spoonacular Score:8%

Spoonacular Score: 8%

 

The recipe Lebanese Sweet Tahini Swirls could satisfy your middl eastern craving in around 45 minutes. One portion of this dish contains roughly 6g of protein, 3g of fat, and a total of 257 calories. For 30 cents per serving, you get a side dish that serves 4. A mixture of water, grs flour, tablesp olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. Not a lot of people made this recipe, and 1 would say it hit the spot. It is brought to you by Foodista. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. Taking all factors into account, this recipe earns a spoonacular score of 65%, which is solid. Similar recipes include Lebanese Kibbeh With Lemon Tahini, Lebanese Tuna Tahini Salad, and Lebanese Kibbeh With Lemon Tahini.

Ingredients

Servings:
4
4  teasps cinnamon
teasps cinnamon
200
200  plain grs flour
plain grs flour
some
some optional: teasp lemon rind
optional: teasp lemon rind
1
1  tablesp olive oil
tablesp olive oil
4
4  teasps olive oil
teasps olive oil
4
4  tablesps sugar
tablesps sugar
some
some white castor sugar and flour to dust worktop
white castor sugar and flour to dust worktop
1 cup
1 cup water
water
1
1  dry teasp yeast
dry teasp yeast
4 small
4 small salted tablesps tahin
salted tablesps tahin
4 small
4 small salted tablesps tahin
salted tablesps tahin
some
some this amount is
this amount is
some
some this amount is ftahini swirls
this amount is ftahini swirls
4  teasps cinnamon
4
teasps cinnamon
200  plain grs flour
200
plain grs flour
some optional: teasp lemon rind
some
optional: teasp lemon rind
1  tablesp olive oil
1
tablesp olive oil
4  teasps olive oil
4
teasps olive oil
4  tablesps sugar
4
tablesps sugar
some white castor sugar and flour to dust worktop
some
white castor sugar and flour to dust worktop
1 cup water
1 cup
water
1  dry teasp yeast
1
dry teasp yeast
4 small salted tablesps tahin
4 small
salted tablesps tahin
4 small salted tablesps tahin
4 small
salted tablesps tahin
some this amount is
some
this amount is
some this amount is ftahini swirls
some
this amount is ftahini swirls

Equipment

rolling pin
rolling pin
wire rack
wire rack
oven
oven
spatula
spatula
bowl
bowl
rolling pin
rolling pin
wire rack
wire rack
oven
oven
spatula
spatula
bowl
bowl


Instructions

  1. Dissolve the yeast in the lukewarm water, and add the sugar and oil. Add the flour, a handful at a time. Quickly knead into a floppy, flexible dough that does not stick to the hands anymore. Leave covered in a bowl for about 2 or 3 hours, to rise. As all the air will be rolled out of it later, the stretchyness of the dough is more important than the amount of air in it.
  2. When the dough has had some time to rise, divide it into four balls. Roll out one ball at a time, into a rough rectangle of pizza thickness about 2 or 3 mm (1). Scatter the teaspoon of olive oil over it. I combined the tahin with the sugar, added a teaspoon of finely ground lemon rind (packet) to that, and scattered the somewhat dryer tahin mixture, like crumbs, over the dough surface (2). Dust the tahin-sugar layer with cinnamon. Gently press it flat with the back of a spoon. Youre now ready to roll.
  3. Pre-heat the oven to 190 C. If you use a baking stone, put it in the middle rack.
  4. Dust the worktop with a bit of castor sugar and flour to help with the rolling. Cut sqares of baking parchment of about 17 x 17 cm. Roll up the dough rectangle, starting at the longest edge. Roll and pull and gently twist a bit, and the resulting sausage will be much longer, about 40 to 50 cm (4).
  5. Taking one end as the center, now turn the sausage in on itself, forming a rolled bun (5).
  6. Gently press it flat with your hand, then transfer onto a piece of parchment, and use the rolling pin again to gently roll the bun into a 15cm wide flat circle, about a cm in thickness (6). Prepare as much swirls as your oven can hold in one go, leave the rest covered up.
  7. Using a pizza peel or an extra-wide spatula to support the flat tahini swirls sitting on their separate parchment, quickly transfer them into the oven. Bake for 8 to 10 minutes, or till parts of the surface have turned a deep golden brown. Get them out and leave them to cool and get nice and crispy on a wire rack.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.30
Ingredient
4 teasps cinnamon
200 plain grs flour
some optional: teasp lemon rind
1 tablesp olive oil
4 teasps olive oil
some white castor sugar and flour to dust worktop
1 dry teasp yeast
4 smalls salted tablesps tahin
Price
$0.57
$0.35
$0.07
$0.01
$0.05
$0.07
$0.04
$0.05
$1.19

Nutritional Information

Quickview
257 Calories
6g Protein
2g Total Fat
52g Carbs
9% Health Score
Limit These
Calories
257k
13%

Fat
2g
4%

  Saturated Fat
0.38g
2%

Carbohydrates
52g
17%

  Sugar
13g
15%

Cholesterol
0.0mg
0%

Sodium
4mg
0%

Get Enough Of These
Protein
6g
13%

Manganese
1mg
50%

Selenium
20µg
29%

Fiber
3g
13%

Copper
0.13mg
7%

Phosphorus
60mg
6%

Folate
23µg
6%

Vitamin B1
0.08mg
6%

Calcium
46mg
5%

Iron
0.81mg
4%

Magnesium
16mg
4%

Zinc
0.56mg
4%

Vitamin B3
0.7mg
4%

Vitamin E
0.46mg
3%

Vitamin B5
0.27mg
3%

Vitamin B2
0.05mg
3%

Potassium
72mg
2%

Vitamin K
2µg
2%

Vitamin B6
0.03mg
1%

covered percent of daily need

Related Recipes