Taste of Cyprus Local Food Tahinopita (Tahini pie)

Tahinopita (Tahini pie)

A Tahinopita is a sweet pastry that is made of tahini paste (roasted sesame seed puree), with local carob syrup. Although enjoyed all year round, they are particularly popular during Lent.

You can find them at any local bakery, and despite being sweet, they have a very unusual taste. They often include mastic and cinnamon, however, commercial versions may use sugar instead of the healthier carob syrup.

Recipe

Sieve the flour and salt into a bowl and mix in the instant yeast, mastiha, sugar, cinnamon and mahlepi (see note for “flaounes” page 16). Make a hole in the middle and pour in the oil. Mix using your hands so that the oil is absorbed and the mixture becomes moist. Add the water and knead the mixture into a smooth dough (add more water or flour if necessary). You can use a mixer if your prefer but use the kneading blades only. Cover the dough with a dish cloth and leave at room temperature for an hour until it doubles in volume. You can check if it is ready by pressing the dough with a finger. An indentation should remain. Mix the ingredients for the filling in a bowl. Pre-heat the oven to 180°C. Separate the dough into 8 portions and knead each 1 into a ball, leaving the others covered so that they do not dry out, open out 1 of the patties and roll into a thin layer. It should measure about 40cm by 12cm. Spoon in a thick layer of the filling (1½- 2 heaped tablespoons) leaving an approximately 2cm edge free. Then wrap the pastry into a tight roll, starting from the longest side. Twist it into a snail-shell-like shape and place it onto a baking tray. Do the same for the other pieces of dough. Cover tray with a dish cloth and allow to sit and rise for about ½ an hour. If you have left over filling, mix it with some extra tahini and thinly spread it on top of the tahinopites. If not, just brush on some tahini mixed with carob syrup. Bake for approximately 20-25 minutes until they begin to brown. Remove from the oven and allow the tahinopites to cool on a metal wrack.

Ingredients: (for 8 pies):

½kg village flour
and some extra to sprinkle
the work surface
1 sachet instant yeast
½ cup sugar
1 cup water
(approx.)
½ level tsp salt
1/4 cup oil
½ tsp mahlepi, crushed
½ tsp mastiha, crushed
1 tbsp cinnamon

For the filling:

1 ½ cup tahini
and a bit extra
5 tbsps carob syrup and
½ tbsp extra if needed
1 tsp cinnamon

Top Stories

Erdogan provocatively says it’s time for two-state solution in Cyprus

Turkish President Tayyip Erdogan has said it was time for a realistic proposal about a two-state solution on the divided island of Cyprus to be discussed,...

Mainly fine on Tuesday with increased cloud coverage

Mainly fine on Tuesday with increased cloud coverage at times and a thin layer of dust in the air. Winds will be variable, light to...

91 new cases of COVID-19 on Monday

The Health Ministry announced 91 new COVID-19 cases on 26 October, out of 2,285 laboratory tests, taking confirmed infections to 3,636. The break-down of new...

Bottled water withdrawn from Cyprus market

The Health Ministry is informing consumers that within the framework of the officials tests conducted in the market, the Ministry’s health services have tested...

President: Attack against Macron insults European values

In a written statement, President Anastasiades said that this attack, against the French President from the leader of a country which is candidate for...

Taste

Squash soup

Ingredients: 1 kg pumpkin, cut into small cubes, approximately 5 cups 2 medium (400g) sweet potatoes, cut into cubes, approximately 2 ½ cups 1 chopped leek, only...

Mezedes

No visit to Cyprus is complete without enjoying the traditional meal of many small dishes known as ‘meze’. This large feast, which has been a...

Prawns with fried cheese, barley shaped pasta

Put the barley shaped pasta into a small pan with salted water, bring to a boil and when tender, drain. Peal the prawns leaving...

Salmon and shrimp sheftalies

Mix all ingredients for tabbouli in a bowl and keep to one side so flavours can combine. Prepare the sheftalies: wash and soak the casing...