Cypriot tahini pies with orange flavor –Discover the delightful flavors of traditional Cypriot cuisine with a recipe for tahini pies. This dish is not only rich in taste but also offers a unique blend of textures that will surely impress your family and friends. Below, you’ll find a comprehensive guide on how to create these delicious pastries, complete with ingredients and step-by-step instructions.
Traditional Cypriot Tahini Pies
These tahini pies, known for their nutty flavor and flaky texture, are a staple in Cypriot households. They are perfect as a snack or a sweet treat to accompany your tea. Let’s dive into the recipe and bring a taste of Cyprus into your kitchen!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup tahini
- 1/2 cup water (adjust as necessary)
- 1/4 cup olive oil
- 1/4 cup honey (or to taste)
- Sesame seeds (for topping)
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Instructions
- In a large mixing bowl, combine the flour, baking powder, and salt. Mix well.
- Add the tahini and olive oil to the dry ingredients. Mix until well incorporated.
- Gradually add water, a little at a time, until the dough comes together. Knead for about 5 minutes until smooth.
- Cover the dough with a damp cloth and let it rest for about 30 minutes.
- Preheat your oven to 350°F (175°C).
- Roll out the dough on a floured surface to about 1/4 inch thick. Cut into circles using a cookie cutter or a glass.
- Place a small spoonful of honey in the center of half of the circles. Top with another circle and seal the edges by pressing down with a fork.
- Sprinkle sesame seeds on top of each pie for added flavor and texture.
- Arrange the pies on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 20-25 minutes or until golden brown.
- Allow them to cool before serving. Enjoy your homemade tahini pies!
These traditional Cypriot tahini pies will not only satisfy your sweet tooth but also provide a delightful experience for anyone who tries them. Pair them with a warm beverage for a complete culinary experience.