Tahini Swirls

Still wallowing in the warm afterglow of making and eating these magical tahini swirls — great mornings start with these and a cup of hot black coffee.

Was lucky to be gifted Ripe Figs by my daughter, Saloni. This is an amazing book of stories and recipes from the Eastern Mediterranean, written by the inimitable, intrepid, itinerant chronicler of people and food: Yasmin Khan. The Amazon delivery agent had barely left the building after delivering the book, and I was already immersed in it! Completely captivated by stories from Greece, Turkey, and Cyprus.

The simple dough balloons after being left to puff up for an hour. Then we start with the filling, which starts with silky tahini — followed by sugar and cinnamon.

The dough balls are then pulled into logs, twirled into spirals, and rolled into coils. Glazed and sprinkled with sesame seeds. (Up for a variation? Use black sesame seeds for some of your swirls).

Pop in the oven for 20 minutes, and they are done — shiny and golden and crisp.