Nokul is a traditional pastry from Hatay: a filling of tahini, walnuts, and spices is wrapped in dough and baked. This hearty treat is often served for breakfast or with afternoon tea.
Knead all the dough ingredients together until a soft, elastic dough forms. Cover and let it rise in a warm place for 40 minutes.
Mix the tahini, grape molasses, walnuts, and cinnamon in a bowl until smooth.
Roll the risen dough into a rectangle and spread the filling evenly over it. Roll it up tightly and cut it into 3–4 cm pieces.
Arrange the pieces on a parchment-lined baking sheet, cover them, and let them rest for 15 minutes.
Brush the tops with egg yolk and sprinkle with sesame seeds. Bake in an oven preheated to 190°C / 375°F for 22–25 minutes, until golden.
Store in a sealed container at room temperature for up to 3 days. It can be frozen for up to 1 month. After thawing, warm it in the oven for 5 minutes to refresh it.
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