Name: Macedonian Tahinopsomo (Ταχινόψωμο)
Prep time: 35 min
Cook time: 28 min
Total time: 2 h 35 min
Yield: 10 rolls
Cuisine: Greek
Ingredients: 500g strong white bread flour, plus extra for dusting; 7g instant dried yeast; 70g caster sugar; 8g fine sea salt; 220ml fresh orange juice, lukewarm; 80ml lukewarm water; 60ml tahini for the dough; 1 teaspoon finely grated orange zest; 220g tahini for the filling; 120g caster sugar for the filling; 2 teaspoons ground cinnamon; 30g sesame seeds

Question 1

What is Macedonian tahinopsomo?

Accepted Answer

Macedonian tahinopsomo is a Greek Lenten tahini bread made without dairy, eggs, or butter. This version uses strong white bread flour, orange juice, orange zest, and tahini in the dough, then rolls the bread with tahini, caster sugar, cinnamon, and sesame seeds.

Question 2

Why does the tahini filling tear the dough?

Accepted Answer

Tahini filling tears the dough when the tahini is too thick or separated. Stir the tahini thoroughly before measuring, then mix 220g tahini with 120g caster sugar and 2 teaspoons ground cinnamon until spreadable. A loose, even paste creates tender layers instead of dragging against the dough.

Question 3

How do I know when tahinopsomo rolls are baked?

Accepted Answer

Bake tahinopsomo rolls at 180C for 25 to 28 minutes. The rolls are done when the edges are deep golden and the kitchen smells clearly of sesame, orange, and cinnamon. Cool the rolls for at least 20 minutes so the tahini settles into the crumb.

Question 4

Can I make tahinopsomo dough ahead of time?

Accepted Answer

Yes. Mix the tahinopsomo dough, let it complete the first rise, then refrigerate it for up to 12 hours. Bring the dough back toward room temperature before rolling it into a 45 by 35cm rectangle and spreading the tahini cinnamon filling.

Question 5

Can I make the tahini filling ahead for tahinopsomo?

Accepted Answer

Yes. Stir the tahinopsomo filling up to 1 day ahead and keep it covered at room temperature. Before spreading, stir the tahini, caster sugar, and cinnamon again until the paste is smooth and even, because tahini naturally thickens and separates as it sits.

Question 6

How should I store tahinopsomo rolls?

Accepted Answer

Tahinopsomo tastes best the day it is baked, after the rolls cool for at least 20 minutes. Store leftover tahini bread rolls covered at room temperature for the next day. Warm each roll briefly before eating so the tahini softens back into the orange-scented crumb.

Culinary Explorer

Macedonian Tahinopsomo (Ταχινόψωμο)

Ingredients

strong white bread flour

instant dried yeast

caster sugar

Where cooking meets culture.

Ingredient	Quantity
strong white bread flourplus extra for dusting	500g
instant dried yeast	7g
caster sugar	70g