Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup tahini
- 1/2 cup warm water
- 1/4 cup olive oil
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup roasted red peppers, chopped
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Mixing bowl
- Whisk
- 9-inch cake pan
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Line a 9-inch cake pan with parchment paper.
2. In a mixing bowl, whisk together the flour, salt, baking powder, and baking soda.
3. In a separate bowl, whisk together the tahini, warm water, and olive oil until smooth.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. Fold in the chopped roasted red peppers, feta cheese, and parsley.
6. Transfer the dough to the prepared cake pan and smooth out the top.
7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Let the tahinopita cool for 10 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
350°F (175°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 220
Fat: 14g
Carbohydrates: 18g
Protein: 6g
Sodium: 440mg
Fiber: 2g
Sugar: 0g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Almond butter can be used instead of tahini.
- Roasted yellow peppers can be used instead of roasted red peppers.
- Goat cheese can be used instead of feta cheese.
- Cilantro can be used instead of parsley.
Variations:
- Add chopped olives for a salty kick.
- Add chopped sun-dried tomatoes for a sweet and tangy flavor.
- Add chopped artichoke hearts for a Mediterranean twist.
Tips and tricks:
- Make sure the tahini is well-stirred before using.
- Use warm water to help the tahini mix with the other ingredients.
- Don't overmix the dough, or the tahinopita will be tough.
- Let the tahinopita cool slightly before slicing to prevent it from falling apart.
Storage instructions:
Store leftover tahinopita in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tahinopita in the oven at 350°F (175°C) for 5-10 minutes or until warmed through.
Presentation ideas:
Serve the tahinopita on a platter with a dollop of hummus and a sprinkle of chopped parsley.
Garnishes:
Garnish with a drizzle of olive oil and a sprinkle of smoked paprika.
Pairings:
Pair with a Greek salad or roasted vegetables.
Suggested side dishes:
Serve with tzatziki sauce and pita bread.
Troubleshooting advice:
- If the dough is too dry, add more warm water.
- If the tahinopita is too crumbly, add more tahini or olive oil.
Food safety advice:
Make sure the tahinopita is cooked through before serving.
Food history:
Tahinopita is a traditional Greek bread made with tahini, a paste made from ground sesame seeds.
Flavor profiles:
The tahinopita has a nutty and slightly sweet flavor from the tahini, with a savory kick from the roasted red peppers and feta cheese.
Serving suggestions:
Serve the tahinopita as an appetizer or side dish at a Greek-themed dinner party.
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Region: Greek