Pastries and dough-based dishes
A specialty of Izmir with Sephardic roots, this flaky pastry is made by brushing thin layers of dough with tahini, rolling them into spirals, and baking. Crisp outside and layered inside, it is served for breakfast with hard-boiled eggs and tea.
Stir the fresh yeast and sugar into the lukewarm water. Cover and let it stand for 10 minutes, until foamy.
Add the flour and salt and knead into a soft dough. Cover and let it proof for 30 minutes.
Roll the dough out thinly and brush the surface with the tahini and cooking oil mixture. Roll it into a long log, then coil it into a spiral.
Flatten the coiled dough pieces and arrange them on a baking sheet. Sprinkle with sesame seeds and let them rest for 15 minutes.
Bake in an oven preheated to 180°C / 355°F until lightly golden. If the oven is too hot, the outside may brown before the inner layers cook through; bake on the middle-lower rack.
Important: Spread the tahini thinly and evenly between the layers, or some areas may stay dry and fail to turn flaky. Allergens: Contains wheat (gluten) and sesame (tahini). If the oven is too hot, the outside may brown before the inner layers cook through; bake on the middle-lower rack.
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