Armenian tahini galette (Tahinov hatz)

This Armenian specialty is a crispy, flaky, sweet bread that is slathered with tahini and doused in sugar prior to baking. You can make it at home like I did or buy it fresh in the Armenian district (Bourj Hamoud) in Beirut.

Click here for the recipe.

Bourj Hamoud is the place to explore if you like narrow alleyways, artisans working outside of their shops while chatting with passers-by, stores with lots of bling and prices at least 30% lower than in the other districts in Beirut. A foreigner in Bourj Hamoud will not get gawked at and the general atmosphere is that of a beehive with lots of discoveries in store. More to come, with photos and addresses in the next few weeks.

These wild cyclamens  all over the mountains in Lebanon this time of year.

Related Posts with Thumbnails
Print This Post Print This Post


  1. Posted April 29, 2012 at 3:08 am | Permalink

    A galette I’d love to eat! Wonderful.



  2. Posted April 29, 2012 at 7:23 am | Permalink

    This bread looks amazing!!!

  3. Posted April 29, 2012 at 11:23 am | Permalink

    I love this specialty!

  4. Posted April 29, 2012 at 3:42 pm | Permalink

    Amazing post Joumana !have a good week…

  5. Posted April 29, 2012 at 3:44 pm | Permalink

    Delicious looking bread but what I love most is the setting that it is in :) How I’d love to see those gorgeous wild cyclamen in the mountains. What a lovely sight.

  6. Posted April 29, 2012 at 10:28 pm | Permalink

    This galette sounds so fabulous! I love tahini.

  7. Posted April 30, 2012 at 8:43 am | Permalink

    Looks delicious, I love cracker like breads.

  8. Posted April 30, 2012 at 1:53 pm | Permalink

    Wow, this is new to me…like the flavors of this rolls.
    Hope you have a wonderful week Joumana :)

  9. Posted April 30, 2012 at 7:35 pm | Permalink

    delicious picture and food

  10. Posted April 30, 2012 at 8:51 pm | Permalink

    The bread looks yummy, Joumana. Will be interested in your coming posts with local info.

  11. Posted April 30, 2012 at 10:13 pm | Permalink

    very interesting recipe :) would love to give it a try

  12. Posted May 1, 2012 at 2:53 am | Permalink

    huuuuuuum, it should be a delight this recipe, for sure I will try it veru soon.

  13. Posted May 1, 2012 at 4:49 am | Permalink

    That looks delish, Joumana. I wanted to tell you I just got a Zatar plant and am looking forward to making a little batch of my own mix in a month or so… wonder what it will be like when it’s fresh!!

  14. Joumana
    Posted May 1, 2012 at 6:16 am | Permalink

    @Deana: Let me know when your zaatar is up and ready to be picked; I will give you the exact procedure that folks here use! :)

  15. Posted May 6, 2012 at 12:21 pm | Permalink

    This bread is beautiful and fascinating! I must try this!

  16. nina yousefian
    Posted March 16, 2013 at 11:04 pm | Permalink

    i had some frozen pizza dough so i decided to experiment. i do make my own dough but the doughs were close to their expiration date so they were marked down. I thought they came out very, very good and i proceeded with the techniques you posted. the cinnamon isn’t really optional, it should be used as it lends so much flavor and results in the pretty swirl design

  17. Joumana
    Posted March 17, 2013 at 1:38 am | Permalink

    @Nina; glad to hear they came out good and you enjoyed them! :)

Post a Comment

Your email is never published nor shared. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>