summary: an embarrassment of choices for July; recipe for Tahini Swirls, based on recipes in HomeBaking and SAVEUR magazine; altering the recipe(s) to use wild yeast instead of commercial yeast; making “no knead” overnight dough; adding salt; catching up; oh-oh; bookmarked recipes;
We’re all going on a summer holiday […] To make our dreams come true
Oh oh. Now I have an audio virus!! (I just listened to the actual opening of the song on YouTube – hahahahaha I LOVE the strings!)
The TAHINI BREAD of Armenia is like a croissant mated with halvah. This unprepossessing sweet yeast bread […] awakens the senses the moment it leaves the oven, with the seductive aromas of sesame and cinnamon. The real joy, however, is in the bread’s flaky yet chewy texture
– Sarah Breckenridge, Armenian Tahini Bread, SAVEUR 100, No. 99 (February 2007), p71
These tahini swirls, called sukkar bi tahin in Arabic, are flattened flaky rounds flavored with tahini and sugar, not too sweet, not too strong tasting. Serve them warm or at room temperature-they’re just right either way.
– Jeffrey Alford and Naomi Duguid, ‘Beirut Tahini Swirls’,
Home Baking: The Artful Mix of Flour and Tradition Around the World, p244
So. July 2019’s task asking us to choose a previous BBB July recipe was the perfect opportunity to “∫top two gaps with one bu∫h“.