In my post about Michink – Median Day of Lent, I received the following comment:
‘Good Morning – I was hoping you have a recipe for Tahn Hatz to share. The only recipe I have is for massive amounts for Bake Sale purposes. I’m not good at breaking down the amounts to make a dozen or two. Any information would be appreciated. Thanks!’
I took the request to mean ‘Tahini” Hatz or Tahini Bread, so here is a recipe that can easily be made for a family.
Note: this recipe is sometimes served as a Lenten pastry, unless you are strictly vegan during that time period, in which case substitutions can be made with the milk, butter and eggs- or you can just wait until after Lent and enjoy the following recipe.
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eggs, butter for lenten..??
Some people aren't as strict as others when it comes to following Lenten food restrictions. For some this recipe would be acceptable to eat during Lent, for others it would not.
if the eggs and butter are a problem for some, the vegans use substitutions, for example eggs can be replaced by ground flaxseeds mixed with water, and butter perhaps with oil or margarine?
There are variants of this recipe that are vegan (and therefore conform to the Armenian Lenten rules). When I look at the final product (in the slide show), it looks a little too "puffy". The version that I am used to is flatter and has more of a gritty/flaky texture. See for instance this link: http://www.saveur.com/article/Recipes/Armenian-Tahini-Bread. In my opinion, the "Bible" of Armenian vegetarian cooking is Alice Antreassian's excellent cookbook, "Classic Armenian Recipes: Cooking Without Meat" (out of print but available used on Amazon). Though not without its problems (she sometimes mixes regional variants), it is still amazing.
Robyn, thanks for this post! :-)
You're welcome, Lydia!
Hello
I used to buy something like this, but the tahini was not part of a filling, it must have been mixed with the flourm milk butter etc. It had the same coiled shape, though. Do you know what I'm talking about?
You're probably referring to Katah (gata) which is sometimes made with a flour and butter filling, and can be shaped into a coil. Take a look in the first recipe list on the website for 'Katah with Filling' to see if that one offers the general idea.
Thanks for the suggestion, but it was not katah. Consistency was between bread and cake, all ingredients had been mixed together (as in cake,cookies, or muffins). It did not have a filling, though it did have the same pinwheel shape that many filled pastries, like cinnamon buns,