Sukkar Bi Tahin or Beirut tahini swirls are addictive lean pastries with a just-sweet-enough tahini filling. You will love them with a cup of tea or coffee.
This recipe comes from the magnificent cookbook Home Baking, by Jeffrey Alford and Naoimi Duguid.
If you are a fan of yeasted breads to enjoy for morning or afternoon tea, you may also like my sweet tahini challah, chocolate babka, and pumpkin pecan babka recipes.
Why You Need to Make These
When you think about tahini, you may not think “sweet desserts,” but considering that tahini is pretty similar in flavor to peanut butter, maybe it will make more sense.
Peanut butter is equally at home in savory preparations like soups and satay–or as a savory foil to sweet jelly in a sandwich–as it is in peanut butter cookies and peanut butter fudge.
Here’s why you need these tahini swirls in your life.
- Easy to make. They have a pretty minimal ingredient list, and the payoff is bite after bite of warm, gooey, just-sweet-enough goodness.
- Not too sweet. I have to say that, while I am a fan of a gooey cinnamon roll, it’s nice to have a pastry that’s not quite so sweet. That you can enjoy with coffee without your teeth aching. These guys totally fit the bill.
- Small-ish batch recipe. If you make these full-sized, you end up with six buns. And of course you can split them. Or you can make them half-size and end up with twelve. Either way, you won’t be swimming in pastries.
- They freeze well. Like most yeast breads, these buns will freeze just fine for about three months. So if even six is too many, know they’ll be waiting for you in the freezer!
How to Make These Guys
Ingredients
All you need is a total of seven ingredients. Nice!
For the Dough:
- yeast: for rise. You can use either active dry yeast or instant yeast. If you are not sure if your active dry yeast is still alive and kicking, stir it together with the warm water and first amount of sugar and let it proof. Then add it to the rest of the ingredients in the mixer.
- water: warm water. Not too hot and not too cold. If it feels cozy to you, it’ll be cozy for the yeast. Aim for around 110F or so
- sugar: gives the yeast a headstart by giving them ready food to nibble on. You can also use honey, maple syrup, or even brown sugar
- flour: all-purpose is fine here. You can substitute bread flour for a bit more chewy buns, but you may need to add a little bit extra water
- salt: controls the yeast growth and brings out flavor
- olive oil: adds just a little fat to tenderize the gluten
For the Filling:
- tahini: unsweetened sesame paste. You can substitute natural peanut butter, sun butter, almond butter or any other natural nut butter to change up the flavor or if you have a sesame allergy
- sugar: lightly sweetens the sesame paste. Add a little less or a little more depending on how sweet you want your filling to be. I think the 1:1 ratio is just perfect though
Procedure
Tahini swirls are easy to make and fun to shape.
To make the dough, put all the ingredients in the mixer at one time and knead until the dough is smooth and mostly clears the sides of the bowl.
To shape the dough, think of it as making cinnamon rolls with just a couple of slight modifications.
- Divide dough into 6 pieces.
- Press each piece out into a rectangle.
- Spread filling on each piece.
- Roll up like a cigar.
- Roll each cigar out until it’s about 20″ long.
- Coil up the filled rope of dough, tucking the end under so it doesn’t unroll.
- Use your rolling pin to roll and flatten so the coils stick together.
This is pretty much the same technique you’d use to make scallion pancakes.
Tips for Success
Don’t rush the kneading process. You want the dough to be smooth, shiny, and stretchy. This can take about ten minutes of kneading on medium to medium-low speed.
Proof your yeast if you’re not sure if it’s still active. Instant yeast should be fine, honestly, but sometimes active dry yeast can be tempermental. To be sure your yeast is active, mix it together with the warm water and 2 teaspoons of sugar and let it sit until foamy. Then proceed with the recipe.
Scale them out accurately. Buns of the same size will bake at the same rate, so for accuracy’s sake, use a kitchen scale to weigh out your dough rather than just eyeballing it.
If you have questions about this post or recipe, don’t hesitate to get in touch. You can leave a comment on the post and I will get back to you within about 24 hours.
If your question is more urgent, please shoot me an email, and I will respond within 4 hours, unless I’m asleep.
More Middle Eastern Recipes
If lightly sweet is your thing, you’ll really enjoy these lovely Persian Saffron Raisin Cookies from my friend Laura and Family Spice.
And don’t forget hummus, because it’s delicious. Beth’s Preserved Lemon Hummus over at OMGYummy! is not to be missed.
More Middle Eastern delights include Date Walnut thumbprint cookies and Tahdig, the magical Persian rice dish.
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Beirut Tahini Swirls (Sukkar bi Tahin)
These lightly sweetened tahini buns are absolutely delicious. Perfec with a cup of tea or coffee, Beirut tahini swirls take just a few simple ingredients and turn them into a real treat.
Ingredients
For the Dough
- 1/2 teaspoon active dry yeast
- 1 cup lukewarm water
- about 2 1/2 cups all purpose flour
- 1 teaspoon kosher salt
- 2 teaspoons sugar
- 1 Tablespoon olive oil
For the Filling
- 3/4 cup tahini
- 3/4 cup granulated sugar
Instructions
For the Dough
- Place all the ingredients (start with 2 cups of flour) in the bowl of your stand mixer. Attach the dough hook and mix on low until a shaggy dough forms. Increase the speed and knead for several minutes.
- The dough will most likely be pretty soft at this point and sticking in the bottom of the bowl in a large circle. Add flour, a bit at a time, until the dough is only sticking in about a 1" circle. The dough will still be somewhat sticky, and that's okay. Knead for about ten minutes.
- Test the dough by lightly oiling your hands and then pulling on a piece of the dough. It should stretch out quite a bit before it tears. You can also try the windowpane test, but with all purpose flour, it doesn't always work so well. You should be able to stretch it fairly thin before it tears.
- Again with lightly oiled hands, form the dough into a ball, lightly oil it and let rise in a warm place, covered, for 2-3 hours, or until doubled in size.
- Preheat the oven to 375F about an hour before you'll be baking. Put a rack in the center of the oven and put your baking stone on it to let it get good and hot.
For the Filling
- Stir the tahini and sugar together until smooth. Keep at room temperature.
- Press out the gases from the dough and divide into 6 pieces. My dough weighed 596 grams when finished, so I scaled my dough at about 99grams per portion.
- Cover the dough balls with plastic wrap.
- Roll the first ball into a rectangle (it will be a fairly rough shape, so don't be sad) about 5"x10". Spread the tahini filling all over the rectangle, coming pretty close to the edges.
- Roll each rectangle up into a cigar, starting with a long side. Pinch the seam to seal.
- Set that cigar aside and do the same with two more balls of dough. You'll work with the other three later.
- Gently stretch and roll each cigar of filled dough into a rope about 20" long. Coil each rope into a snail, tucking the end under and pressing down gently. Cover and let sit for about 5 minutes.
- Alternating among the three snails, lightly roll each snail out into a 6"-7" circle. It might take a little finessing, so just go with it. Be gentle and take your time.
- Bake the three rolls on the preheated baking stone for 15-20 minutes. 18 minutes was perfect in my oven. The rolls should be lightly golden brown.
- Roll, fill and shape the remaining three balls of dough and bake them once the first three are done. Cool on wire racks.
- Serve warm or at room temperature.
- These guys are perfect with a cup of tea or coffee.
Notes
If you'd like, you can scale these rolls at half-size and make 12 smaller pastries.
To store, keep at room temperature, wrapped, for 2 days. For longer storage, freeze in freezer bags and thaw at medium power in the microwave.
These tahini swirls are good at room temperature, but they really shine when served slightly warm. Reheat in the microwave for a few seconds or wrapped in foil in a 350F oven for about 10 minutes.
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Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 490Total Fat 19gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 15gCholesterol 0mgSodium 366mgCarbohydrates 73gFiber 3gSugar 26gProtein 11g
The stated nutritional information is provided as a courtesy. It is calculated through third party software and is intended as a guideline only.
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And there you have it, friends! Enjoy these wonderful Lebanese treats.
Take care, and have a lovely day.
Stacy says
I love the evolution of your cookbook collecting, Jenni. I tend to find a new chef or writer that I love and buy All The Books. Which is okay when you come upon that person early in his or her career. It gets expensive when you want them all now – and they have 12 on the market.
I am a huge fan of sesame so I am pretty sure I’d love these rolls. They sure are pretty!
Jennifer Field says
Thanks, Stacy! I haven’t bought a cookbook in a really long time. Sad, right? But I did spring for The Flavor Bible and can’t wait to inhale it!
I honestly don’t know why these particular rolls captured me all those years ago, but they really are delicious. I’m going to warm one up and have it with my coffee in just a bit. So glad we were in this group together. =)
Smith Bites says
I too collect cookbooks Jenni – although we only had one or two in my house growing up; in fact, I now have the red Betty Crocker cookbook on my shelf – the red spine has fallen off and it’s tattered and worn, but it’s the book I began cooking from when I was 12 or 13.
Love the look of these Tahini Swirls!
Jennifer Field says
I never owned cookbooks as a kid, so it’s very special that you still have one from your childhood, Debra. <3 And the tahini swirls are So Delicious!
Michelle M says
I have so many cookbooks and even more recipes printed out or pinned. I have always loved food. I learned watching my mom; I learned by experimenting and in the beginning I was inspired and used the old Better Homes and Gardens cookbook. It really helped me learn the basics!
Jennifer Field says
It’s so important to understand the basics. How we get there is part of the messy fun of it all! =)
Colleen (Souffle Bombay) says
I have never either had these or heard of these, but they sure sound wonderful! I love that you have one of Pam Anderson;s cookbooks on your list!! Here “Perfect Recipes For having People Over” is in my top 5 favorite cookbooks of all time (I also thing her dedication, talent and passion is what made Cook’s Illustrated so darn good)! Thanks for joining in!
Jennifer Field says
I was thrilled to participate, Colleen! Thanks for having me. And if you like to bake and are a fan of tahini, these little guys are worth making! And since the recipe makes only six, it’s not a huge commitment! lol Yes, Pam Anderson is wonderful. that How to Cook without a Book was a revelation for me. I’ll have to look up Perfect Recipes for Having People Over, too!
Marie @ Little Kitchie says
These are lovely!
Jennifer Field says
Thanks very much, Marie. 🙂
Kathy Hester says
Thanks for making something vegan just for me 😉
I can’t wait to try these – I’ve never had tahini in bread before. I love it in hummus but hate it in sweet baked goods.
Jennifer Field says
I hope you like it–I think they’re pretty delicious! And of *course* I made them vegan just for you! =)
MyMansBelly says
I collect cookbooks, but I’m really selective about it so I don’t end up with piles of them everywhere. And I actually use the books that I have. I’m waiting for a truly special occasion to whip something up from my Salvador Dali cookbook though. Interesting recipes in there. 😉
Jennifer Field says
Whoa, I bet there are some *really* interesting things in that cookbook, Pamela! I haven’t bought a cookbook in a really long time, but I did finally break down and order The Flavor Bible. Looking forward to reading it. 🙂
Jamie says
Wow I never knew this about you, all those ginormous cookbooks! Wow! No wonder you have so much baking knowledge! Very cool…. as are these amazing buns and I’m making them! I do have a huge jar of tahini in my fridge with nothing else to do! And wowee those cookbooks!
Jennifer Field says
Oh, yay! You will love these guys, Jamie–not too sweet and perfect with a cup of coffee. Plus, the recipe only makes 6 so it’s not a huge commitment! =)
Angela {Mind Over Batter} says
What a wonderful story, and what an amazing collection of books! I also own The Cake Bible and credit it for teaching me technique. That is what appeals to me about baking,the precise technique. Your tahini swirls are perfection.
Jennifer Field says
I am so glad I met you through this promotion, Angela! Yay! Glad you like the swirls–they are pretty delicious! The Cake Bible is my primary cooking bible these days–so much great info and technique. I tend to turn to my books more as references these days than for recipes, so bibles are awesome to have around!
Amy @ tiny farmhouse says
Jenni, our childhood food experiences sound so similar! My mother did a ton of Italian-American classics, and my father’s mother – who also came to live with us for a time – was British, so we would have tea with milk and sugar together in the afternoons. I loved reading about your evolution of cookbook collecting. It is all about technique! These buns sound amazing – I can’t wait to try them!
Jennifer Field says
Thanks so much, Amy! I have been enjoying everyone’s stories so much! Cheers to technique! (I’m toasting you with a mug of tea with milk and sugar.) =)
MrsJennyK says
I have in my kitchen right now everything I need to make this! I think I will whip up a batch tonight or early tomorrow. I have a mom coming over for a play date tomorrow morning. These will be lovely to have.
When I first got married at 19 I received, among other things, two cookbooks as wedding presents. One was the good old Betty Crocker one, the other was a “cooking with convenience foods” type of cookbook (the idea of which already grossed me out). But neither of those ignited a passion in me.
What did? Laurel’s Kitchen. I bought a used copy from somewhere… We weren’t vegetarians but we were poor and it was my intention to make meat more of a side dish in order to be more frugal. That book is as much philosophy as cookbook and I could not live up to anything in there, so my cooking/being good enough guilt started early. But I strived. Oh I strived. I remember kneading bread until I thought my arms would fall off. I cooked pounds of beans. I tried to be mindful with every chop of a carrot. It was exhausting! LOL
Still, the basics I learned there have always stuck in my mind, especially the idea that preparing food with love and care is a special way of making a connection with and truly giving something of ourselves to our loved ones.
Jenni says
I think that’s the lesson food has to teach us and the most important/special reason why we cook for others. We aren’t vegetarians either, but I’m much more likely to use meat as a “flavoring” as opposed to the main event.
You are so good to your family. I hope they appreciate you! <3
Jenny Hartin says
recipe looks great!
Jennifer Field says
Man, is it ever, Jenny! Seriously perfect with a strong cup of coffee!
Ansh says
My Mom never cooked from cookbooks, but then she only cooked traditional meals which were out of this world good. As a culture it was unusual for anyone to cook anything but the traditional cuisine. So I really went nuts buying cookbooks when I started on my own.
Baking is what takes more of my dough 😉 these days.. can’t have enough of technique books!
Jennifer Field says
LOL Ansh–I see what you did there! I envy you your rich cultural tradition of food though. How wonderful to be able to recreate your childhood favorites from memory. Indian cuisine–what I have had of it, anyway–is hands down my favorite food on the planet!
Donna says
Ooooh. Of course I like any yeasty recipe. I have to say that I’ve never thought about using tahini as a filling, which is weird because I love sesame seeds. I need to try this.
Jennifer Field says
I think you will love it, Donna–easy to make and completely delicious!
Tracy McGinty says
I am also a big fan of Pam Anderson’s books.
Jennifer Field says
Her stuff is so relatable. This one is the only one I have though. I should get more since I like her style so much!
Aaron Rishell says
This looks great definitely want to try this at home!
Jennifer Field says
They pack a ton of flavor for a surprisingly short ingredient list, Aaron! Hope you like them–they’re great with a cup of coffee!
Margot C says
I saw that recipe and had to come on over and take a look. I adore tahini (which I make myself in a food processor) and these look very interesting. I’m making them!
Jennifer Field says
I’d love to see them, Margot, and with your homemade tahini, no less. They are truly delicious. The tahini-sugar mixture tastes like tahini with sugar in it raw, but like gently sweetened tahini once it’s baked, if that makes sense. Perfect with coffee!
Joan says
What wonderful post and story about how you fell in love with cookbooks. The recipe sounds great too since I do love sesame seeds.
Jennifer Field says
The rolls are really delicious. I keep saying it, but just perfect with a cup of coffee. Thanks for your comment, and I’m glad you enjoyed the post!
Elizabeth @ Food Ramblings says
I grew up with my mom making vats of sauce too 🙂 What great memories!
Jennifer Field says
Three cheers for vats o’ sauce!
Carla S says
I used to love the old betty crocker cookbook in a binder. The pictures and the way it was setup made me start wanting to cook.
Jennifer Field says
I loved that it was in a binder!
Imane says
I love the recipes you are making and I love your cookbook collections. As a Lebanese I love this recipe. thank you for posting it.
Jennifer Field says
Thank you so much, Imane! Have you ever had these guys before? They’re pretty amazing! And I have sort of a mystical love for Lebanon, even though I know very little about the country. I heard a piece on NPR a few years ago called “Kibbe at the Crossroads” about the Lebanese community in the heart of Mississippi, and it somehow spoke to me. So when I saw that these sukkar bi tahin were Lebanese *and* contained tahini, which I love, I had to make them. Here’s the story if you haven’t heard it before: http://www.npr.org/2008/01/31/18547399/kibbe-at-the-crossroads-a-lebanese-kitchen-story
Elizabeth @ in the loop says
So fitting that you made these from one of your Beautiful Cookbooks because these are gorgeous and sound delicious!
Jennifer Field says
Thank you so much, Elizabeth! I think they are simple and gorgeous as well. And they really are delicious. I do hope you give them a try sometime!
Kelly @ Kelly Bakes says
Home Baking sounds like an amazing book! I love books like Baking By Hand, which cater to home bakers and still talk about technique. I’m going to need to check these out… and make these beautiful beirut tahini swirls! 🙂
Jennifer Field says
I’m a huge fan of Baking by Hand, too! I learned a lot just from reading it. And I think you’ll enjoy the tahini swirls–short list of ingredients, big on flavor, Kelly!
Wendy Read says
I can’t remember if I posted or not! I must say it would be Joy of Cooking though 🙂
Jennifer Field says
Joy is a great one for sure, Wendy!
Betsy @ Desserts Required says
I love reading about a new cookbook (to me) and seeing a recipe that looks perfect for a non-sweet time. Yes, they really do exist…just very infrequently.
BTW, I went through the same cookbook phases. It kills some people I know that I write in my cookbooks. I have to if I want to remember what I did and/or what everyone thought of the recipe!
I wonder if you can see me jumping up and down screaming, PICK ME?!?!?
Jennifer Field says
I write in mine too. And get grease on them. It makes them feel loved! And good luck in the giveaway, Betsy!
Kelly says
Julia Child made me fall in love with cooking.
I watched her show when I was a little kid.
I read cookbooks as if they are novels. LOVE THEM!
Jennifer Field says
She was amazing, Kelly! Even though she’s gone, cooking with her is on my very short list of Stuff I Would Really Love To Do!