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Yiayia’s Ingredient List:

  • 500 grams of all purpose flour
  • 1 cup of self raising flour
  • 1/2 tsp salt
  • 1 cube of fresh yeast (25 g.)
  • 1/2 cup of sugar
  • 1 1/2 tablespoons of cinnamon
  • 1/2 tsp of crushed mastic
  • 1/2 tsp of cursed machlepi
  • Approximately 1 1/2 cups of lukewarm water


For the filling: 

  • 400 grams of tahini
  • 1 cup of sugar
  • 1 1/2 tablespoons of cinnamon

The process:

  1. To activate the yeast, dissolve with a splash of lukewarm water in a bowl, sprinkle over a little sugar and stir to combine. Cover the mixture using plastic wrap or a tea towel and leave for 10 minutes to activate.
  2. When the mixture starts to foam, add both self-raising and all purpose flours in the bowl and stir to combine. Then, mix in the salt.[Text Wrapping Break]
  3. Add the sugar, yeast, cinnamon, mastic, and machlepi, stir to combine, leaving a gap in the centre. As you stir, pour in small amounts of water (about 1 + 1/2 cup. in total).
  4. Knead thoroughly, forming a ball of dough. Then, place the dough on the counter and continue to knead for 7-8 minutes, until the dough appears to be polished and has a soft and pliable texture.[Text Wrapping Break]
  5. Place the dough in a lightly greased bowl, cover it using a tea towel and allow to rise for approximately 40 minutes.[Text Wrapping Break]
  6. In the meantime, prepare the filling. Place the tahini, sugar, and cinnamon in a bowl and mix together using a spoon.
  7. Once the dough has risen, divide into 7 ball-like pieces. Cover using plastic wrap or a tea towel to avoid dryness.
  8. On a floured surface, roll out the pieces of dough one by one using a thick rolling pin. Each piece of rolled out dough should be approximately 30 × 12 cm. Using a spoon, spread 2 tbsp of filling along the sheet, leaving a gap on the outskirts of the circle of around 1 cm. Fold the sheet of dough 2/3 of the way over, and bring the remaining 1/3 over.
  9. Shape the dough into a long roll, about 60cm to 80cm long. Swirl the ends to form a rope-like texture. Avoid contact with flour as it will deter the sheet from rolling. It is common for some tahini to spill outside of the sheet, don’t fret, this will make the tahinopita even tastier when it’s ready!
  10. Grasp both ends and twirl into a snail formation (in opposite directions). Place the dough on a floured countertop, sprinkle with flour and flatten the dough slightly using a rolling pin. Repeat the same process for all tahinopites.[Text Wrapping Break][Text Wrapping Break]11.   Cover them using plastic wrap or a tea towel and allow them to rise for 30 mins to 1 hour. In the meantime, pre-heat a fan-forced oven to 150C.When the tahinopites have risen, place a sheet of baking paper in a large tray, then transfer the tahinopites. Bake for 40mins or until golden brown.
  11. Time to enjoy some sweet and delicious vegan Cypriot cakes!



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