Armenian tahini galette (Tahinov hatz)

April 28, 2012  • 

 

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 Β all over the mountains in Lebanon this time of year.

Comments

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  1. Rosa says:

    A galette I’d love to eat! Wonderful.

    Cheers,

    Rosa

  2. Belinda @zomppa says:

    This bread looks amazing!!!

  3. Cherine says:

    I love this specialty!

  4. Chiara says:

    Amazing post Joumana !have a good week…

  5. Susan says:

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

  6. Christine @ Fresh says:

    This galette sounds so fabulous! I love tahini.

  7. Joan Nova says:

    Looks delicious, I love cracker like breads.

  8. Juliana says:

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

  9. createwithmom says:

    delicious picture and food

  10. Barbara says:

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

  11. Nammi says:

    very interesting recipe πŸ™‚ would love to give it a try

  12. amour de cuisine says:

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

  13. deana says:

    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!!

    • Joumana says:

      @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! πŸ™‚

  14. Jamie says:

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

  15. nina yousefian says:

    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

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