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Tahinokouloura are buiscuits based on tahini. Ground mastc is added together with mahlab, sugar or honey with flour and baking powder.

Bakery pan with Greek ’tahinokouloura’

Tahini is a natural product made from select seeds of the sesame plant (Sesamun Indicum) which have been peeled and dried. It takes the form of a sesame puree or creamy sesame oil. The etymology of the word is Turkish and means ‘sesame pulp’. It is an ideal source of vegetable protein, particularly during Lenten fast, but is also of great value as a rejuvenating, anti-aging agent.

To make tahinokouloura, tahini is mixed with wine or orange juice. Mastiha is then ground with a little sugar into a powder and mixed with the tahini. Mahlab and sugar or honey are stirred in, with flour and baking powder then slowing added to the tahini mix. The resulting dough is kneaded until it is soft and does not stick to the hands. The dough is shaped into small strips with the thickness of the little finger. They are baked at 180 degrees centigrade for 15 minutes. Since they dry out quickly, the tahinikouloura are then sealed in a biscuit box to keep them fresh.

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