Sweet tahini rolls (Kubez el tahineh) from Falastin: A Cookbook (page 287) by Sami Tamimi and Tara Wigley

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on August 25, 2024

    I shaped the rolls the night before, refrigerated overnight, then left them at room temperature an extra hour before baking. That seemed to work, although they didn't rise a lot - remained somewhat dense, similar to some Scandinavian cinnamon roll recipes. I believe that's how they're supposed to be, but next time I would try proofing them longer after shaping. Flavor was delicious.

  • hlange on April 24, 2024

    Lovely. Well-balanced flavors; not too sweet. I might try to use a fluffier/softer dough recipe next time, this dough was quite dense and dry after baking.

  • KarinaFrancis on October 05, 2020

    I couldn’t believe how well these turned out! The dough is soft and easy to work with, and the instructions were detailed and easy to follow. The rolls were sweet without being overly sweet and so good with a drizzle of tahini and date molasses. Can’t wait to make them again

  • clkandel on September 01, 2020

    These are delicious! Added some carob molasses to the tahini and 1/4 tsp mahlab to the dough. We aren't big sweet eaters, so we cut the sugar mixture way back.

  • Livia on August 06, 2020

    Devine ! will make again.

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